2) buckwheat starch properties
荞麦淀粉特性
3) buckwheat starch
荞麦淀粉
1.
Kinetics of buckwheat starch enzymatic hydrolysis with fungal-α-amylase;
荞麦淀粉的真菌淀粉酶酶解动力学研究
2.
Study on enzymatic hydrolysis conditions of buckwheat starch with amylase;
荞麦淀粉酶水解工艺条件研究
3.
Physicochemical Properties and Modification of Buckwheat Starch;
荞麦淀粉理化特性及改性研究
4) resistant starch(RS)
抗性淀粉
1.
The resistant starch(RS) contents of 21 sweet potato cultivars grown at 6 locations were determined;the genotype variation and environmental effects were analyzed.
采用适合甘薯特性的抗性淀粉含量测定分析方法,对在6个点种植的21个甘薯品种抗性淀粉定量测定,分析其基因型差异和环境效应互作;结果表明:含量变幅在16%~23。
2.
The concept of resistant starch(RS) has evoked new interest in the bioavailability of starch.
"抗性淀粉"的概念引发了人们对淀粉生物利用度的新的研究兴趣,并成为国际上新兴的食品研究领域。
3.
After determination of resistant starch(RS), it was found that the highest yields of resistant starch were above 90%.
对二淀粉磷酸二酯、淀粉柠檬酸酯和淀粉苹果酸酯的制备条件进行了探索和改进,进一步提高了抗性淀粉产率,探讨了它们的抗淀粉酶消化的机理。
5) resistant starch
抗性淀粉
1.
Study on the preparation and physical properties of corn resistant starch;
玉米抗性淀粉的制备及其物理特性的研究
2.
Influence of extrusion on the content of rice resistant starch of rice beer adjunct;
挤压对大米啤酒辅料中抗性淀粉含量的影响
补充资料：(RS)-alpha-氰基-4-氟-3-苯氧基苄基 (1RS,3RS
分子式：C22H18Cl2FNO3
分子量：434.29
CAS号：68359-37-5
性质：熔点60°C。
分子量：434.29
CAS号：68359-37-5
性质：熔点60°C。
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