基于主成分分析法评价两种餐饮用油的煎炸性能.

甘晓露， 孟丹丹， 张忠， 胡明明 - Journal of Food Safety & …, 2022 - search.ebscohost.com
… of frying performance of catering oil, analyze the differences of frying performance of 2 kinds
of common catering oils (… blended oil A and catering blended oil B), and assess the frying …
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可持续蓖麻油基聚氨酯的设计合成: 同时实现增强与增韧

XP An, JH Chen, YD Li, J Zhu, JB Zeng - Science China Materials, 2018 - Springer
… Fourier transform infrared (FT-IR) spectroscopy The FT-IR spectra were recorded on a RF-5301PC
spec… The absorption of ester carbonyl becomes less prominent and that of urethane …
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近红外光谱技术快速检测黄酒的前发酵过程中总酸含量.

倪鸿飞， 张建平， 黄家鹏， 金建江… - Journal of Food …, 2020 - search.ebscohost.com
… of carbonyl value in frying oil by near infrared spectroscopy [J]. J Chin Cere Oils Ass, 2014,
… Factors influencing the accuracy of near infrared spectrum analysis results [J]. J Nuclear Agric…
被引用次数：1 相关文章 所有 3 个版本
[PDF] ntu.edu.tw

以動態水分吸附法探討熱處理材吸脫濕之遲滯性質

廉婕 - 2015 - tdr.lib.ntu.edu.tw
… Analysis using the FTIR (Fourier transform infrared spectroscope) spectra shows the …
The DVS (Dynamic vapor sorption) can be used to analyze the sorption properties of water …
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[PDF] u2006.com

[PDF][PDF] 强脉冲电场处理对花生油品质的影响

曾新安， 资智洪， 杨连生 - 2008 - bz.u2006.com
… as affected by the type of culinary frying fat [J ]. Lebens2 m … of edible oils by Fourier transform
infrared spectroscopy [J ]. … used to qualitatively and quantitatively analyze the fatty acid in …
被引用次数：5 相关文章 所有 4 个版本
[PDF] ntu.edu.tw

[PDF][PDF] 牛樟芝與香杉芝PCR 鑑別技術建立

ML Wu, TH Hung, TL Shen, TT Chang… - 2014 真菌資源及其永 … - homepage.ntu.edu.tw
… In this study, we applied six fungal primer pairs in the PCR assays, and analyzed the …
In this study, we establish a rapid and accurate identification technique for A. cinnamomea …
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[引用][C] 奈米銀-甲殼素複合材料之創新合成技術研發及其應用

王隆碩 - 2015 - 博士(Ph. D.)
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