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有關食品化學的英文翻譯.

2.11. E.ect of pHThe e.ect of pH on bayberry PPO activity was determinedby catechol oxidation in 0.2 M sodium phosphatebu.er at di.erent pH values

ranging from 3.0 to 8.0.2.12. E.ect of temperatureThe e.ect of temperature on the activity of bayberryPPO was investigated by equilibrating the substrate in awater bath (10

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    三偏磷酸鈉 三聚磷酸鈉 偏磷酸鈉 多磷酸鈉 焦磷酸鈉 次磷酸鈉 磷酸鈉化學式 磷酸鈉鹽 磷酸鈉用途 單氟磷酸鈉磷酸鈉 sodium phosphate catechol oxidation 楊梅PPO ranging from bayberry PPO Burk investigated PPO Vmax
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