Phase composition of reaction products was determined by X - ray diffraction.

用 X 射线衍射法测定了产物相组成及相对含量.

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Antioxidtive Maillard reaction products can be formed arg inine and xylose.

用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物.

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The research revealed that the reaction products were HO + CN, O + HCN, H + CNO, H + NCO, N + HCO and NH + CO.

可能的产物是OH+CN 、 O+HCN 、 H+CNO 、 H+NCO 、 N+HCO、NH+CO,这些产物与实验检测到的结果相吻合.

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The molecular structures of reaction products were confirmed by HPLC, IR, NMR and MS.

对各步反应产物分别应用HPLC 、 IR 、 NMR、 MS等仪器分析测定,确认了分子结构.

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The attempts to prevent in the paper includedusing chemical inhibitors and Maillard Reaction Products ( MRPs ) inhibitors.

针对冷冻红薯片在加工和贮藏过程中出现的褐变问题,本文主要采取了常用化学护色剂、自制护色剂 ( 美拉德反应产物 ) 来解决.

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IR and UV analyses showed that some new chemical bonds were formed in reaction products.

红外及紫外分析结果表明在反应产物中形成了某些新的化学键.

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