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
、葡萄、蔗、草酸、DL-酒石酸、抗坏血酸和柠檬酸铵对竹叶绿色素的稳定
的影响。
苷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、葡萄、蔗、草酸、DL-酒石酸、抗坏血酸和柠檬酸铵对竹叶绿色素的稳定的影响。
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