Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱(IR)
现。甘油
子减弱了
粉
子中的氢键缔合,有效地减小了
粉
子间作用力;
Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱(IR)
现。甘油
子减弱了
粉
子中的氢键缔合,有效地减小了
粉
子间作用力;
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