Effects of microwave heating of rice bran with original moisture content and fully watering rice bran on contents of free fatty acids(FFA), protein solubility and emulsifying activity were studied.是什么意思_Effects of microwave heating of rice bran with original moisture content and fully watering rice bran on contents of free fatty acids(FFA), protein solubility and emulsifying activity were studied.在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句