The optimal technical conditions for sulfated modification of konjac glucomannan gel beads were (investigated) by the quadratic regression rotatable orthogonal design.
采用二次回归旋转正交组合实验设计方法，探讨了魔芋葡甘聚糖凝胶珠的硫酸酯化修饰的最优化工艺条件。
The optimal technical conditions for sulfated modification of konjac glucomannan gel beads were (investigated) by the quadratic regression rotatable orthogonal design.
采用二次回归旋转正交组合实验设计方法，探讨了魔芋葡甘聚糖凝胶珠的硫酸酯化修饰的最优化工艺条件。
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