{"title":"糠氨酸含量检测与分析的影响因素研究","authors":"西香 邓","doi":"10.12677/hjfns.2022.114034","DOIUrl":null,"url":null,"abstract":"Taking UHT sterilized milk as sample, the determination method of furosine content in the NY/T 939-2016 was used to study the effect of different hydrolysis duration on furosine content, and the influence of quality difference before and after hydrolysis on protein content detection results. At the same time, the relationship between FT = F − 0.7 t and the storage days (t) of samples was veri-邓西香，王满生","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"4 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on Influencing Factors of Furosine Content Detection and Analysis\",\"authors\":\"西香 邓\",\"doi\":\"10.12677/hjfns.2022.114034\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Taking UHT sterilized milk as sample, the determination method of furosine content in the NY/T 939-2016 was used to study the effect of different hydrolysis duration on furosine content, and the influence of quality difference before and after hydrolysis on protein content detection results. At the same time, the relationship between FT = F − 0.7 t and the storage days (t) of samples was veri-邓西香，王满生\",\"PeriodicalId\":12938,\"journal\":{\"name\":\"Hans Journal of Food and Nutrition Science\",\"volume\":\"4 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Hans Journal of Food and Nutrition Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12677/hjfns.2022.114034\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hans Journal of Food and Nutrition Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12677/hjfns.2022.114034","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study on Influencing Factors of Furosine Content Detection and Analysis
Taking UHT sterilized milk as sample, the determination method of furosine content in the NY/T 939-2016 was used to study the effect of different hydrolysis duration on furosine content, and the influence of quality difference before and after hydrolysis on protein content detection results. At the same time, the relationship between FT = F − 0.7 t and the storage days (t) of samples was veri-邓西香，王满生
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