您要查找的是不是：
- Study on Decoloration Technology for Green Soybean Oil 青豆油脱色技术的研究
- green soybean oil 青豆油
- Soybean oil is refined by continuous procedures. 豆油的净化是连续进行的。
- Fish liver oil, glycerin, soybean oil, saccharin. 鱼肝油，甘油，黄豆油，糖精，纯化水。
- Rapeseed oil, and soybean oil are good for health. 菜籽油和大豆油对人体都有好处。
- Products: green soybean, golden pear, asparagus lettuce. 主要产品：毛豆、黄金梨、榨菜、香莴笋。
- The pollution from the soybean oil production and its treatment. 大豆油脂生产的污染源分析及污染防治。
- Soak soybean oil: Craft of soja classics soak makes taken oil. 浸出大豆油：大豆经浸出工艺制取的油。
- The antioxidation of high concentrate lycopene in soybean oil was obvious. 高添加量番茄红素对大豆油的抗氧化效果显著。
- By organoleptic e xamination and mathematical analysis,the formula was as following:70%of fish pa ste,20%of rice powder and 10%of green soybean. 通过感官评定及数学分析，得到青豆鱼泥罐头的基本配方为：鱼泥70%25，米粉20%25，青豆10%25。
- One easy switch is to use canola or soybean oil for frying some foods. 一个简单的转换就是使用芥花籽油或大豆油来煎炸食物。
- January soybean oil futures rose 80 points to close at 31.35 cents / lb. 1月豆油期货收盘上涨80点至31.;35美分/磅。
- January soybean oil contract up 6 points, reported 31.06 cents a pound. 1月豆油合约收高6个点，报每磅31.;06美分。
- The research shows that there is no difference in the crude fat between the green soybean and the ripen one,and the crude protein content of green soybean is lower than that of ripen one. 研究表明:青豆与熟豆的粗脂肪含量相差不多,青豆的粗蛋白含量明显低于熟豆。
- Hydroxypropyl starch and oxidized starch was prepared by etherification or oxidation with green soybean starch,and the optimum production conditions was found.The yield was over 90%. 用绿豆淀粉通过醚化或氧化制成羟丙基淀粉和氧化淀粉,找出最佳工艺条件,收率可达90%25以上。
- The purchase of soybean futures and the simultaneous sale of soybean oil and meal futures. See Reverse Crush. 购买大豆期货和同时卖出豆油和豆粕期货。
- The sale of soybean futures and the simultaneous purchase of soybean oil and meal futures. See Crush Spread. 卖出大豆期货合同同时买入豆油和豆粕期货合同。
- Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time. 番茄红素能有效抑制油脂的酸败,降低油脂的酸价和过氧化值,延长油脂的保存时间。
- The abundance of linolenic acid in soybean oil is responsible for the development of an off-flavor problem known as flavor reversion. 大豆是最重要的,大豆油中丰富的亚麻酸是解决臭味问题即风味回复的原因。
- The lipase-catalyzed acidolysis of soybean oil with caprylic acid to produce structured lipids was investigated. 研究了固定化脂肪酶催化大豆油与辛酸酸解制备质构脂质的工艺。
