The effect of factors, such as water content in meal, heating time and temperature, on enzyme activity and nitrogen solubility index were investigated, respectively.
分别考察了豆粕水分含量、加热时间和温度等单因素变化对豆粕中残余酶活的影响，并在此基础上设计了响应面实验进行参数的优化。
The effect of factors, such as water content in meal, heating time and temperature, on enzyme activity and nitrogen solubility index were investigated, respectively.
分别考察了豆粕水分含量、加热时间和温度等单因素变化对豆粕中残余酶活的影响，并在此基础上设计了响应面实验进行参数的优化。
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