AESA

This paper discusses a new complex catalyst that can be used in producing AESA from aminosulfonicacid and the conditions of the process, especially the superiorities of the catalyst also be included.

本文对氨基磺酸法制备脂肪醇聚氧乙烯醚硫酸铵的新型复合催化剂及相应制备工艺条件进行了研究，尤其是提出了复合催化剂的优越性。

Analysis of the components of fatty acids in Wuchang fish;

武昌鱼肌肉脂肪酸组成的分析

Review on Advances of Intramuscular Fat and Fatty Acids in Chinese Swine;

我国地方猪种肌内脂肪和脂肪酸的研究

Laboratory analysis and its variety of fat in prepackaged foods;

包装食品中脂肪含量的分析和变化范围的研究

Study on the lipids oxidation during chicken enzymatic hydrolysis;

鸡肉酶解过程中脂肪的抗氧化研究

Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat;

脂肪氧化和美拉德反应与肉品风味质量的关系

Changes of body lipid content and fatty acid profile in cultured juvenile silver pomfret,Pampus argenteus;

养殖银鲳幼鱼体脂含量及脂肪酸组成的变化

Biochemistry of Recalcitrant Seeds:Carbohydrates,Lipids,and Proteins;

顽拗型种子贮藏和脱水过程中碳水化合物、脂肪和蛋白质的生化变化(英文)

Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids.

以馒头粉、面条粉、面包粉为材料,研究了其淀粉、直链淀粉、戊聚糖及粗脂肪含量。

The enzymic modification of lipids is a method of improving the nutritional value of lipids,which is more excellent than chemical means.

通过酶促反应来改变天然脂肪的结构和组成,是较化学法更有利的提高脂肪营养价值的手段。