Also, the concentration of endogenous glutathione will be lowered by oxidation to its disulfide, hence gluten stability during dough handling will be enhanced.

 
  • 另外,其內源性谷胱甘肽的含量也會(huì )通過(guò)氧化成它的二硫化物的形式而有所降低,因此在面團處理過(guò)程中的面筋的穩定性會(huì )有所提高。
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