aliphatic

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。