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甘氨酸钠碳酸盐的制备、特性和应用 被引量:3
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作者 毛建卫 崔艳丽 《食品科学》 EI CAS CSCD 北大核心 1999年第9期30-31,共2页
本文报导了食品添加剂甘氨酸钠碳酸盐的制备、特性和应用。
关键词 甘氨酸钠碳酸盐 制备 食品添加剂
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甘氨酸钠碳酸盐的合成及表征 被引量:1
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作者 牟元华 吴珧萍 +1 位作者 陈天朗 肖慎修 《化学研究与应用》 CAS CSCD 北大核心 2003年第2期262-264,共3页
This paper studied the synthesis of sodium glycinate carbonate by ultrasonic wave,microwave method and compared with wet method.The results indicated that the microwave could dramatically improve the yield and decreas... This paper studied the synthesis of sodium glycinate carbonate by ultrasonic wave,microwave method and compared with wet method.The results indicated that the microwave could dramatically improve the yield and decrease the reaction times and that the product could demand the essential quality of the SGD as a kind of food additives,so the product did not need to separate after the systhesis.In addition,we also characterized the pured product by IR,UV,XRD and TGDTG. 展开更多
关键词 甘氨酸钠碳酸盐 合成 表征 食品添加剂
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