In the present study, the effects of bacteria kinds, wind speed, relative humidity, drying time and temperature on flavor and free amino acidcontent of dry duck were investigated by orthogonal tests.
采用正交试验探讨了微生物菌种、风速、相对湿度、风干时间、温度对风鸭风味及游离氨基酸产生的影响。
2
The above data suggested that the content of total flavone, vitamin C and oleanolic acid decreased obviously during the fermentation but their relativecontent remained high.
发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降，但相对含量仍很高。
3
The relativecontent of 14 kinds of fatty acids was determined, analysed walnut fruit of the site its unsaturated fatty acid and saturated fatty acid takes up proportion and their food value.