The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.
利用现代食品工程高新
-超微粉
姬松茸子实体粉碎,使其组织细胞高度破
,提高了多糖的溶出率。
The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.
利用现代食品工程高新-超微粉姬松茸子实体粉碎,使其组织细胞高度破,提高了多糖的溶出率。
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