The stability of bamboo leaves chlorophyll has been examined in relation to α-D-glucopyranosido-β-fructofuranoside,oxalic acid,fructose,glucose,DL-tartaric acid,vitamin C and ammonium citrate.
研究果糖、葡萄糖、蔗糖、草
、DL-酒石、抗坏血和
铵对竹叶绿色素的稳定
的影响。
The stability of bamboo leaves chlorophyll has been examined in relation to α-D-glucopyranosido-β-fructofuranoside,oxalic acid,fructose,glucose,DL-tartaric acid,vitamin C and ammonium citrate.
研究果糖、葡萄糖、蔗糖、草、DL-酒石、抗坏血和铵对竹叶绿色素的稳定的影响。
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