Dicarbonyl compounds in wine had an important effect on flavor. 酒类中双羰基化合物对其风味有着重要影响。
For the low unsaturated degree of rape oil, the resistance to electrolytes increased by aid of modification of polyhydric alcohol and unsat9urated carboxylic compound. 菜油的不饱和程度较低,可先引入多元醇改性,再接枝含丰富双键的不饱和羧基化合物就能提高加脂剂的耐电解质性能。