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Foaming z Salts – NaCl reduces stability – Ca ions improve stability z Sugars – Depress foam expansion but improves stability z Increase viscosity – Lipids z Impair foaming performances z Surface-active polar lipids interfere with adsorbed proteinsFoaming z Salts – NaCl reduces stability – Ca ions improve stability z Sugars – Depress foam expansion but improves stability z Increase viscosity – Lipids z Impair foaming performances z Surface-active polar lipids interfere with adsorbed proteins
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