After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
The color is characterized by shallow, transparent, free fatty acid content of the low.
特点是色泽较浅，透明，游离脂肪酸含量低。
In general, the higher the content of free fatty acid is, the lower the smoking point is. This paper establishes their relationship model by means of return analysis.
一般情况下，精制大豆油游离脂肪酸含量高，则烟点低，本文利用回归分析法建立了两者的关系模型。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
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