把不同量的乙醇提取物分别添加到植物油和猪油中, 比较其抗氧化活性.
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Lard was also used, though its congener, butter, was more frequently employed.
还使用了猪油, 虽然更常使用的是它的同类, 即黄油.
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The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid.
苦荞黄酮对猪油和亚油酸所起的抗氧化效果不同.
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It is easy to imagine product contagion occurring between lard and baking pans and so forth.
因此产品传染很容易在猪油和锅具等产品之间发生.
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Extracts were added to lard and peanut oil to determine the POV values in different conditions.
提取物分别添加到猪油、花生油中,并测定不同条件下的过氧化值(POV)。
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The result indicated: all spice materials except hot pepper were antioxidant in lard and peanut oil.
结果表明,除了辣椒外,其他五种香辛料对猪油、花生油均有抗氧化作用。
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介绍了猪油的理化特性 、 学组成及猪油作为工业原料的主要特点.
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Ruichengyou gao bubble with flour, lard, sugar, dried tangerine peel, spices, etc.
芮城泡泡油糕用白面 、 猪油 、 糖 、 陈皮 、 香料等,经过烫面、制馅 、 油炸等复杂工序做成.
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It was determined with lard, walnut kernel and salad as the substrates.
本文以猪油 、 核桃仁和色拉酱等富含油脂食品为底物研究了蜂胶的抗氧化作用.
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Yier Discard leftover oil, coupled with lard, water and seasoning, simmered into turbid.
已而倒掉剩油, 再加猪油 、 水和佐料, 慢火沌成.
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Lastly, some suggestions and developing trends of the lard were put forwards.
展望了猪油工业的发展趋势,并提出了一些建议.
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