成份稳定
成份稳定
大豆异黄酮是大豆的主要活性成分,研究发现,不同存在形式的异黄酮稳定性和生理活性有较大的差别。
The manufacturing technology of fermented nutrient rice milk and the influenced ingredient of stability were studied in this paper.本文对发酵型营养米乳的生产工艺,影响产品稳定性的因素进行了系统的研究。
A high stability vegetable oil blend. It can be used as a solvent, nutritional ingredient in foods, supplements, and gelatin capsules, color and flavor carrier.高稳定性混合植物油可以用作溶剂,食品中营养成份,增强剂,也可用于胶原蛋白胶囊,色素和风味载体。