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Knowledge graph

豆腥味/氨味

概念Machine-extracted水解蛋白受热后产生的不良气味

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Die Suche deckt nur Chinesisch und Englisch ab — bitte einen englischen oder INCI-Namen verwenden.

Two sources, labelled separately on every card. Entries marked "From classical texts" come from public-domain Chinese medical classics; herbs are listed without dosages and compositions follow the common editions. Entries marked "Machine-extracted" are derived by a model from BIOSPHERE own-corpus material (formulation library, ingredient dossiers, compliance index, product catalogue). Neither is an efficacy claim or regulatory text — regulatory and safety conclusions follow the official texts and third-party test reports.

From classical textsSite dossierMachine-extractedA hyperedgeTap a circle to open that entity. Drag to pan, wheel or +/- to zoom. A square is one hyperedge joined to all of its participants.

Relations it takes part in

  1. 化学变化Machine-extracted5 participants

    极端pH下水解

    pH低于3.5或高于9时长期放置会继续水解、分子量下移，伴随色泽加深与豆腥味、氨味增强

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