1) HVP
酸水解植物蛋白(HVP)
2) hydrolyzed vegetable protein
水解植物蛋白
1.
Effect of different pre-treatment methods on the product of hydrolyzed vegetable protein;
不同预处理方法对制备水解植物蛋白的影响
2.
There are 40 kinds compounds were identified for meat-flavor generated from hydrolyzed vegetable protein.
水解植物蛋白添加半胱氨酸盐酸盐和木糖,经过热反应制得肉香风味剂,通过GC/MS法对制得的风味剂进行分析,共鉴定出40种化合物。
3) hydrolyzed vegetable proteins (HVP)
水解植物蛋白粉
4) hydrolyzed vegetable protein(HVP)
水解植物蛋白调味液
1.
A method was developed to estimate 3-chloro-1,2-propanediol(3-MCPD) in hydrolyzed vegetable protein(HVP) by capillary electrophoresis with electrochemical detection.
0的水解缓冲液中,将水解植物蛋白调味液前体于90℃条件下恒温加热1h,能有效地控制3-M CPD的含量在1。
5) Study on the Protease Hydrolysis Conditions of Defatted Vegetable Protein
酶法水解植物蛋白
6) plant peptide hydrolysates
植物蛋白酶解物
补充资料：椰油酸氯化物与蛋白水解物的反应产物
CAS: 68952-15-8
中文名称: 椰油酸氯化物与蛋白水解物的反应产物
英文名称: Acid chlorides,coco,reaction products with protein hydrolyzates
acid chlorides, coco, reaction products with protein hydrolyzates
acid chlorides, coco, reaction products with proteinhydrolyzates
中文名称: 椰油酸氯化物与蛋白水解物的反应产物
英文名称: Acid chlorides,coco,reaction products with protein hydrolyzates
acid chlorides, coco, reaction products with protein hydrolyzates
acid chlorides, coco, reaction products with proteinhydrolyzates
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条