the amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.

1、

the follow-up operation unit, adsorption, resulted in the removal of amino nitrogen and other dark colored compounds.

吸附操作可以去除果汁中的氨基态氮以及其他色素物质；

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2、

the content of amino nitrogen and buffer on passionflower juice is correlated with primary fruit juice content.

西番莲果汁饮料中氨基氮的含量和酸碱缓冲能力的大小与原果汁的含量相关。

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3、

exchange-absorption behavior of amino nitrogen on four kinds of cation exchange resins was investigated in the work;

研究了苹果汁中氨基态氮在四种阳离子交换树脂上的交换吸附行为；

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4、

determination of amino nitrogen in soy sauce by microtitration

微型滴定分析法测定酱油中氨基氮的含量

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5、

the content of reducing sugar presents the change that lowers after increasing, amino nitrogen content is on the rise.

还原糖含量呈先增后降的变化，氨基氮含量呈上升趋势。

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6、

study on the series-determine methods of total acid, amino nitrogen, and chloride in soy sauce

酱油中总酸度、氨基酸态氮和氯化物连续测定法的研究

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7、

total nitrogen, amino nitrogen, degree of hydrolysis, recycle rate of protein and heme were measured.

对水解物的总氮、氨基氮、水解率、蛋白质收率和血红素进行了测定。

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8、

simultaneous determination of free acid and free amino nitrogen in soy sauce by spectrophotometric titration

光度滴定法同时测定酱油中游离酸和游离氨基氮的研究

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9、

influence of special granulation technique on the amino nitrogen generation of compound feed for sea cucumber

特殊制粒工艺对刺参配合饲料氨氮产生的影响

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10、

whey protein content had highly significantly positive correlation with free amino nitrogen and total protein content.

乳清蛋白含量与游离氨基氮、总蛋白含量呈极显著正相关。

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11、

study on amino nitrogen degradation of oily sewage

含油废水氨氮生物降解的试验研究

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12、

on the improvement of determining the amino nitrogen in soy

酱油中氨基氮检测方法的改进

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13、

the process research of improving the amino nitrogen in pixian bean paste

提高郫县豆瓣中氨基氮含量的工艺研究

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14、

study fruit juice content on passionflower by amino nitrogen and buffer determination

利用氨基氮含量及缓冲能力检测西番莲果汁饮料中果汁含量的研究

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15、

qualitative method of amino nitrogen in human placenta tissue hydrolysate

人胎盘组织液氨基氮含量检测方法的建立

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16、

free fatty acid, amino nitrogen and tba value increased.

游离脂肪酸，氨基态氮含量和TBA值均呈增大趋势。

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17、

evaluation of the uncertainty of measurement result for amino nitrogen in sauce

酱油中氨基酸态氮含量测量不确定度的评定

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18、

the technology study on amino nitrogen water treatment

氨氮水处理技术研究

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19、

when this technology was used at the fresh pichia pastoris, the yields of amino nitrogen and yeast extract of the product reached at 3.86% and 56.32% respectively.

将该工艺应用于鲜巴斯德毕赤酵母，制得的酵母抽提物氨基氮得率达到3.86%，抽提物得率达到56.32%。

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20、

an approach to the experimental condition of measuring the soy sauce amino nitrogen content by ninhydrin colorimetric method

茚三酮比色法测定酱油氨基氮含量中试验条件的探讨

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