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- High Fructose Syrup Charaeteristes and its Applications 果葡糖浆的特性及应用
- Market Status and Development Trends of High Fructose Syrup 果葡糖浆的市场现状及发展趋势
- Keywords Inulinase;Kluyveromyces sp.;High fructose syrup; 菊粉酶;克鲁维酵母;高果糖浆;
- Keywords high fructose syrup;inulinase;high value yeast; 高果糖浆;菊粉酶;高值酵母;
- High Fructose Syrup Characteristic and its Applications in Food Industry 果葡糖浆的特性及其在食品工业中的应用
- On-line Determination of Reducing Sugar in Production Process of High Fructose Syrup 果葡糖浆生产过程中还原糖的在线检测
- The Influence of Metal Ions on Hydroxymethylfurfuyal Formation in High Fructose Syrup 金属离子对高果糖浆中羟甲基糠醛形成的影响
- Keywords high fructose syrup;gene engineering inulinase;hydrolysis rate;hypso-concentration; 果葡糖浆;基因工程菊粉酶;水解率;高浓度;
- Keywords Inulinase;gene structure;enzymology;high fructose syrup;fructooligosaccharides; 菊粉酶;基因结构;酶学性质;高果糖浆;低聚果糖;
- high fructose syrup 高果糖糖浆,果葡糖浆,异构糖浆
- high fructose syrup production 高果糖浆的生产
- It is one of the two monosaccharide units of the disaccharide sucrose and makes up about 55 % of high fructose corn syrup and about 40% of honey. 它是双糖蔗糖的两个单糖单元中的一个,并且约占高果糖浆的55%25和蜂蜜的40%25。
- Dr. Roizen and Dr. Oz. Would like to tell you why we should avoid high fructose corn syrup like the plague. 罗尔森医生和奥兹医生想要告诉你为什么我们应该像防瘟疫那样避用高果糖玉米糖浆。
- A lot of people I know avoid foods that list high fructose corn syrup (HFCS) as an ingredient. 可以想象得出,食品工业厂商总是维护上面提到的玉米糖浆,称他们无害。
- High Fructose Corn Syrup another product market share of nearly two years about 10%. 另一产品果葡糖浆近两年市场占有率约10%25。
- Read labels, and avoid anything containing high fructose corn syrup (which is added to most already made teas, like Arizona and Lipton). (被添加到已经制好的茶叶当中,像亚历桑那州和立顿)。
- GM CORN: Cornmeal, corn syrup, high fructose corn syrup, baking powder, white vinegar, caramel, malt, and confectioner's sugar. 转基因玉米:玉米粉,糖浆,高果糖玉米糖浆,发酵粉,白醋,焦糖,麦芽,和糖粉。
- The deep process of starch, can produce glucose, maltose, fructose syrup, maltodextrin, and so on. 淀粉深加工,可以生产葡萄糖,麦芽糖,果葡糖浆,麦芽糊精等。
- The stability under the crystallization condition and crystallizabilty of fructose syrup were investigated. 对果糖液在结晶条件下的稳定性及其结晶性能进行了研究。
- The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality. 对使用蔗糖与果葡糖浆生产的果汁饮料的成分进行了分析,比较了两类产品的糖成分和感官差异。