The sourness was evaluated by the results of pH value and taste sense.
对秘鲁鱿鱼肌肉的怪异酸味的去除方法进行初步研究,分析秘鲁鱿鱼的主要化学成分和pH值。
Research on the requirements for the sourness in a formulated acidic milk -containing beverage and the main factors influencing the taste;
酸性调配型含乳饮料的酸味感要求及影响酸味感的主要因素研究
Study on the microencapsulation of acidulant by spray congealing method and its structure;
喷雾冷却法微胶囊化酸味剂及其结构研究
This paper focuses on the preparation of encapsulated acidulant with high microencapsulation yield and efficiency,its main contents are described as follow:Studies on the stability of W/O system showed th.
本文主要通过选择适宜的微胶囊壁材研制高酸味剂载量、高微胶囊化产率和效率且具有良好贮存稳定性的微胶囊化酸味剂产品。
Objective: To observe the effects of overtaking the sour-flavored Chinese herbal medicine on the spleen in TCM and explore its formation mechanism.
目的：观察过食酸味药对中医“脾”的影响，并探讨其作用机制。