The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.
利用现代食品工程
术-超微粉术将姬松茸子实体粉碎,使其组织细胞度破
,提了多糖的溶出率。
The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.
利用现代食品工程术-超微粉术将姬松茸子实体粉碎,使其组织细胞度破,提了多糖的溶出率。
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