breakdown of emulsion 破坏乳状液 ; 乳浊液之玻璃
breakdown n of emulsion 破坏乳状液
In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
youdao
应用推荐
模块上移
模块下移
不移动