Soybean isoflavones are the primary active ingredient in soybean, Studies show that different isoflavone components have great distinction in its physiological activity and stability.
大豆异黄酮是大豆的主要活性成分,研究发现,不同存在形式的异黄酮稳定性和生理活性有较大的差别。
The manufacturing technology of fermented nutrient rice milk and the influenced ingredient of stability were studied in this paper.
本文对发酵型营养米乳的生产工艺,影响产品稳定性的因素进行了系统的研究。
A high stability vegetable oil blend. It can be used as a solvent, nutritional ingredient in foods, supplements, and gelatin capsules, color and flavor carrier.
高稳定性混合植物油可以用作溶剂,食品中营养成份,增强剂,也可用于胶原蛋白胶囊,色素和风味载体。