Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
谱
析(IR)发现。甘油子减弱了
粉子中的氢键缔合，有效地减小了粉子间作用力；
子的Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
谱析(IR)发现。甘油子减弱了粉子中的氢键缔合，有效地减小了粉子间作用力；
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