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机译:超声波法优化豆油漂白工艺及研究豆粕的理化性质
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran;
Bleaching clay; factorial design; optimisation; soya bean oil; ultrasonic bleaching;
机译:二水合硫酸钙(CaSO 4.2H 2O)作为大豆粗制植物油的漂白剂的用途
机译:芥子和大豆油衍生铜(II)皂的超声波研究
机译:芥子和大豆油衍生铜(II)皂的超声波研究
机译:试点大豆产油过程工厂的动画模拟
机译:超声波对漂白牛脂和植物油的碱性酯交换反应中生物柴油生产的影响:空化模型。
机译:在大豆蛋白浓缩物中的转基因大豆事件GTS 40-3-2的监测和可追溯性及分离制剂
机译:硫酸钙二水合物(CasO4.2H2O)用作粗大豆植物油的漂白剂