Reichert , polenske and kirschner methods of analysis of fats and fatty oils - other methods - determination of volatile acids reichert , polenske and kirschner values 脂肪和油脂的分析方法.其他方法.挥发性酸的测定
Milk , especially fermented milk , has many kinds of flavor substances , which includes non - volatile acid , volatile acid , carbonyl compounds and hydrolyzates of protein , fat , and lactose 摘要乳尤其是发酵乳中的风味物质种类繁多,包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。