| 释义 |
mungbean skin
基本例句
绿豆皮
⎣The impact of each factor on extraction rate of dietary fiber inmungbean skinfrom big to small was: extracting temperature> extracting time> concn. of NaOH. ;膳食纤维提取率随碱液浓度、提取温度的增加而增加，随提取时间的延长而降低。Keywordsmungbean skin;flavonoids;flavonol;flavanone;antioxidative activity.;绿豆皮;黄酮体;黄酮醇;双氢黄酮;抗氧化活性; |