The stability of GDH to heat and pH were studied. 并對其熱穩定性及酸堿穩定性進(jìn)行了研究。
This article studies the effects of the different flavorings such as table salt, oil, acid or alkali, and different temperature on the stability of capsaicinoids. 摘要研究了不同調味料和不同溫度處理對辣椒堿穩定性的影響。
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