enzymatic method短语¹⁸⁰⁰⁹⁸⁺¹ 基本例句 酶法 The emulsifying property of egg yolk decreases sharply in high temperature processing of food. Enzymatic method can improve the emulsifying property and thermal stability of egg yolk. 食品加工中鸡蛋蛋黄在经高温处理后乳化性会显著下降，采用酶法改性可提高其乳化性和热稳定性。124.205.222.100