In order to provide the biomechanical parameters, research on the osmunda cinnamomea which is a kind of plant full of Se was conducted.
通过研究野生富硒植物薇菜的粘弹性力学性质等为食品物性学研究提供生物力学参数。
2
The peroxidase (POD) isozymes in the different development stages of Osmunda japonica Thund were studied using the method of PAGE and spectrophotometer.
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.