괜찮은거에요

괜찮은거에요

結果 (繁體中文) 1:

沒關係

結果 (繁體中文) 2:

沒關係的。

結果 (繁體中文) 3:

Heme iron is the main iron of oxymyoglobin that can directly reflectsthe changes in the state and content of oxymyoglobin (Cheng et al.,2003). The changes in heme iron content of the beef jerky during hot airgradient drying are summarized in Fig.3 (c).With increasing dryingtemperature, the heme iron content of the samples in all groupsdecreased from 30-35% to 17–23%.After drying at 40 ◦C, the heme ironcontent of the samples that were dried for 1 h was lower than that of thesamples that were dried for 0.5 h.After drying at 50 ◦C, the heme ironcontent of the samples that were dried for 2 h was significantly lowerthan that of the samples that were dried for 1 h (P < 0.05).After dryingat 60 ◦C, the heme iron content of the samples that were dried for 2 h and2.5 h was lower than that of the samples that were dried for 1 h and 1.5h.Therefore, the heme iron content of the samples that were dried in thegroup 2 (40 ◦C-0.5 h, 50 ◦C-2 h, 60 ◦C-1.5 h) and group 4 (40 ◦C-1 h, 50 ◦C-2 h, 60 ◦C-1 h) processes was higher than other samples which indicates a lower colour deterioration