1)  soybean meal
全脂大豆粉
2)  whole fat
全脂
3)  whole milk powder
全脂奶粉
1.
The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.
全脂奶粉由于脂肪含量高,45℃下的硫代巴比妥酸反应物(TBARS)在10d以后便开始递增,明显早于30d才变化的反映美拉德反应的荧光强度,说明首先导致全脂奶粉品质变化的原因是脂肪氧化。
4)  the full-cream UHT milk
全脂UHT乳
5)  defatted wheat germ
全脂麦胚
1.
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
6)  full fat soybean
全脂豆粉
参考词条
补充资料：胨[番木瓜蛋白酶消化大豆粉制备]
CAS: 91079-46-8

中文名称: 胨[番木瓜蛋白酶消化大豆粉制备]

英文名称: Peptone from soya bean flour papain-digested
说明：补充资料仅用于学习参考，请勿用于其它任何用途。