According to the change of fatty acid content in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice was developed.
依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。
According to the change of fatty acid content in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice was developed.
依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。
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