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Search results for keyword: 从营养角度讲不氰浸出技术可以提高植物油中的抗氧化活性与化学抽取相比不氰浸出的发酵温度更低副产物更少并且可以节省能源消耗由于温度更低它不会改变或降低饮食固体中营养物质的校正浓度并在加热条件下完全发挥其营养价值有研究表明不氰浸取技术具有良好的脂肪酸结构可以显著改善植物油的抗氧化活性(0)
Search results for keyword: 从营养角度讲不氰浸出技术可以提高植物油中的抗氧化活性与化学抽取相比不氰浸出的发酵温度更低副产物更少并且可以节省能源消耗由于温度更低它不会改变或降低饮食固体中营养物质的校正浓度并在加热条件下完全发挥其营养价值有研究表明不氰浸取技术具有良好的脂肪酸结构可以显著改善植物油的抗氧化活性
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