A new type of lauric acid's continuous esterification process is introduced. 介紹了一種新穎的脂肪酸乙酯常壓連續生產(chǎn)工藝流程。
The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor. 低度白酒渾濁及貨架期沉淀的原因主要是由加漿水中的無(wú)機鹽和原酒中的高級脂肪酸乙酯引起的。
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