Reichert , polenske and kirschner methods of analysis of fats and fatty oils - other methods - determination of volatile acids reichert , polenske and kirschner values 脂肪和油脂的分析方法.其他方法.揮發(fā)性酸的測定
Milk , especially fermented milk , has many kinds of flavor substances , which includes non - volatile acid , volatile acid , carbonyl compounds and hydrolyzates of protein , fat , and lactose 摘要乳尤其是發(fā)酵乳中的風(fēng)味物質(zhì)種類繁多,包括非揮發(fā)性酸、揮發(fā)酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。