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对莱菔子生品、清炒品和烘制品中莱菔素以及脂肪油含量进行了测定,并比较了脂肪油炮制前后的物理常数、化学组分的变化,结果表明炮制前后以上指标都有不同程度的变化。
The determination of the content of lecithin and fat oil in raw materials, fried products, and baked products of radish seeds, and the changes in physical constants and chemical compositions before and after processing of fat oils were compared. The results showed that the indicators above and after processing were varied to varying degrees. The change.