A method for determination of glycin content in dairy products by HPLC was reported.

建立了高效液相色譜法測(cè)定乳制品中甘氨酸質(zhì)量濃度的方法.

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Compared with zinc glycin and zinc stearate zinc nitrilotiracetate achieved a better result in thermal stability.

結(jié)果表明,氨三乙酸鋅對(duì)PVC具有 較好的長期熱穩(wěn)定性能,與硬脂酸鈣具有較好的協(xié)同作用.

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