“甘油酯”造句
所有例子中所用的乳化剂为脂肪酸(它是构成脂肪的)的一和二
甘油酯及一油酸山梨糖醇酯.
The emulsifiers in all examples are mono - and diglycerides of fat - forming fatty acids or soubitan monooleate.
酸值随着脂肪中的
甘油酯缓慢分解而升高.
As the glycerides in fat slowly decompose the acid value increases.
新鲜脂肪包含脂肪酸的
甘油酯和极少量的自由酸.
Fresh fats contain glycerides of fatty acids and very little free acid.