1) mill cake
粕
2) meal
粕
1.
Analysis of fatty acids composition in ramie seed oil and amino acid composition in its meal;
苎麻籽油脂肪酸组成及其粕氨基酸组成分析
3) soybean meal
豆粕
1.
Production of fermented soybean meal by solid state fermentation;
固态发酵法生产发酵豆粕的研究
2.
Influence of mildewed soybean on the quality of soybean meal;
霉变大豆对豆粕质量的影响
3.
Research on brewing soy sauce by tofu residues instead of soybean meal;
豆腐渣代替豆粕酿造酱油的研究
4) soybean residue
豆粕
1.
Effects of cellulase on extracting isoflavone from soybean residue;
纤维素酶对豆粕异黄酮提取的影响
2.
Study on technology of extracting soybean isoflavones from soybean residue;
豆粕中大豆异黄酮提取工艺的研究
3.
Extraction and Purification of Isoflavone Aglycone from Soybean Residue by Extraction-Acid Hydrolysis;
萃取-酸水解法提取纯化豆粕中大豆异黄酮甙元
5) sunflower seeds
葵粕
1.
Research on ultrasound-assisted extraction of chlorogenic acid from sunflower seeds;
超声提取葵粕绿原酸研究
2.
Influencing factors of supercritical CO_2 extraction of chlorogenic acid from sunflower seeds,including modifier category,concentration,dosage,extraction pressure,temperature,extraction time and CO_2 flow rate,were analyzed and discussed in full.
对超临界CO_2萃取葵粕绿原酸的影响因素(夹带剂种类、浓度、用量、萃取温度、压力、时间以及CO_2流量)进行了详细的分析和讨论。
6) cake
饼粕
1.
The extraction technology and antioxidant activity of lignans in sesame cake were studied.
以料液比、浸提时间、温度、提取次数为考察因素,采用单因素试验及正交试验对芝麻饼粕中木脂素进行了提取条件优化的试验。
2.
A method for the determination of total sesame lignans of sesame cake was established.
以芝麻木脂素中主要成分Sesamin为对照,采用分光光度法对芝麻饼粕中芝麻木脂素类成分进行定量分析;以料液比、浸提时间、温度、提取次数为考察因素,采用单因素试验及正交试验对芝麻饼粕中木脂素进行了提取条件优化的试验。
参考词条
补充资料：粕
分子式：
分子量：
CAS号：
性质：油料经溶剂提取油脂后再经除去溶剂而得的残渣。含有少量油脂，一般在1%以下。主要成分是蛋白质、碳水化合物质和粗纤维。可用作饲料，也可用于制酱油、胶粘剂等。
分子量：
CAS号：
性质：油料经溶剂提取油脂后再经除去溶剂而得的残渣。含有少量油脂，一般在1%以下。主要成分是蛋白质、碳水化合物质和粗纤维。可用作饲料，也可用于制酱油、胶粘剂等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。