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supercritical carbon dioxide extraction
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| Main components of starch are amylose and amylopectin, two types of α-glucan, which represent approximately 98–99% of the dry weight. Amorphous amylose is an α-1,4 linear polymer and amylopectinb and is a semicrystalline branched polymer consisting of short linear α-1,4 polymer chains linked to each other by α-1,6 linkages。 |
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2楼2014-04-19 15:09:57
Edstrayer
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RXMCDM: 金币+1 2014-04-19 16:04:59
RXMCDM: 金币+1 2014-04-19 16:04:59
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Main components of starch are amylose and amylopectin, two types of α-glucan, which represent approximately 98–99% of the dry weight. Amorphous amylose is an α-1,4 linear polymer and amylopectinb and is a semicrystalline branched polymer consisting of short linear α-1,4 polymer chains linked to each other by α-1,6 linkages。 淀粉的主要成份是淀粉醣和淀粉糊精这两种类型的α-葡聚糖，它们大约占到脱水重量的98-99%。无固定形状的淀粉醣是 α-1,4线状的聚合物和淀粉糊精，是由链接到彼此用α-1,6联接的短线状的α-1,4聚合物链组成的半水晶状分支的聚合物。 |
3楼2014-04-19 15:13:19
