食品科学 ›› 1997, Vol. 18 ›› Issue (11): 25-26.
• 食品科学 • 上一篇 下一篇
罗介仁, 陆豫, 吴芬, 鲍永和, 李燕萍, 张凌怡
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LUO Jie-Ren, Lu-Yu, Wu-Fen, Bao-Yong-He, Li-Yan-Ping, Zhang-Ling-Yi
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摘要: 应用正交试验,对影响α酸氢化的诸因素中的7因素2水平进行了对比研究。结果表明,各试验间四氢异α酸的含量差异明显,分析了造成差异的原因,从而找到了α酸氢化的较优条件。
关键词:  , &alpha, 酸, 氢化, 正交试验
Abstract: Orthogonal confrast about 7 facfors 2 levels of all the facfors which have iafluence on the hydrogenation of alpha-acids were studied. The results showed that the contents of tetrahydroiso alpha - acids are very different from each other, so that better conditions of hydrogenation can be obtained.
Key words:  , Alpha-acids Hydrogenation Perpendicular contrast experiments;
罗介仁, 陆豫, 吴芬, 鲍永和, 李燕萍, 张凌怡. 酒花中α—酸的氢化方法的初步研究[J]. 食品科学, 1997, 18(11): 25-26.
LUO Jie-Ren, Lu-Yu, Wu-Fen, Bao-Yong-He, Li-Yan-Ping, Zhang-Ling-Yi. [J]. FOOD SCIENCE, 1997, 18(11): 25-26.
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