1、

the change of the content of formaldehyde in bumbalo and blue whiting under different storage temperature

不同贮存温度下龙头鱼和蓝鳕中甲醛含量的变化

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2、

analysis of protein content of atractylodes macrocephala koidz. under different storage conditions

不同贮藏条件下白术种子蛋白质含量的研究

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3、

Total content of volatile compounds increased with extending of storage time.

随储藏时间的延长,小麦挥发性成分总含量呈升高趋势。

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4、

Effect of Storage Temperature on Reducing Sugar Content in Potato Tubers

贮藏温度对马铃薯块茎还原糖含量的影响

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5、

The Effect of Storage Temperature on Carbohydrate Content and Chip Color of the Potato Tuber

马铃薯块茎贮藏温度对其碳水化合物含量及炸片色泽的影响

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6、

Change of ascorbic acid and carotene content in vegetables during storage

数种常用蔬菜在储藏过程中抗坏血酸和胡萝卜素含量的变化

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7、

Influence of Nitrite Content on Green Pepper Coated Differently During Storage

不同涂膜贮藏对青椒亚硝酸盐含量的影响研究

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8、

Polygalacturonase ( PG), pectinesterase ( PE) activity and water-soluble pectin content of hawthorn fruit were determined, when the fruits were stored by refrigerated storage and gas storage.

对贮藏在冷库简易气调、适温冷藏、室温气调、室温存放的山楂果胶含量及相关果胶酶(包括多聚半乳糖醛酸酶PG和果胶甲酯酶PE)活性变化规律进行了探讨。

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9、

At the end of the paper, the concept and content of forestry enterprise carbon accounting framework from the perspective of the conceptual framework of forest carbon sequestration, including biomass, carbon storage, carbon sequestration, Tan Zhonghe, carbon credits, carbon emission and carbon footprint.

在此基础上,论文提出了森林碳汇视角下林业企业碳会计的相关概念与内容框架,概念框架包括了生物量、碳库、碳固、碳中和、碳信用、碳排放与碳足迹等。

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10、

Upgrade the technique for wheat selection, gluttonous, fermentation, storage and so forth and increase the content of foam-friendly materials, decrease harmful ones.

优化制麦、糖化、发酵、贮酒等工艺条件,增加了对泡沫有益物质的含量,减少了对啤酒泡沫有害物质的含量,泡沫稳定性得到明显提高。

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11、

PAGE Analysis of Storage Protein Content in Glycine soja and Glycine max

野生大豆与栽培大豆种子贮藏蛋白含量的PAGE分析

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12、

Its shelf life at 25 ℃ storage temperature and when tryptophan content decreases by 20% is estimated to be 1.5a by chemical dynamics method.

用化学动力学方法预测本品在贮藏温度25℃时,色氨酸含量下降20%之有效期约1.5a。

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13、

Fifth send you a zongzi, content ingredients: 100% pure concern; Ingredients: sweet+ happy+ happy+ tolerance+ loyalty+ friendship= happiness; Shelf life: a lifetime; Storage: treasure!

五月初五送你一个粽子,含量成份:100%纯关心;配料:甜蜜+快乐+开心+宽容+忠诚+友情=幸福;保质期:一辈子;保存方法:珍惜!

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14、

The Content and Storage of Heavy Metals in Urban Forests Litter

城市森林群落枯落物层中重金属的含量与储量

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15、

Storage Substance Content and Corresponding Enzyme Activity During the Stratification of Cyclocarya paliurus Seeds

青钱柳种子层积过程中贮藏物质含量及酶活性的变化

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16、

Dipped calcium and coated with pullulan pears delayed during storage speed phenol chlorogenic acid content decreased, inhibited PPO activity, reduced the incidence of chicken feet.

浸钙和普鲁兰多糖涂膜处理延缓了贮藏期间绿原酸等酚类物质含量的下降速度,抑制了PPO活性,降低了鸡爪病的发病率。

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17、

Effect of Storage on Starch Structure and Content in Rice Grain

储藏对稻米淀粉结构及含量的影响

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18、

Because of high water content, water loss and perishable, the storage is short, it is difficult to keep fresh.

但因含水量高,易腐烂和失水,是储期短、难保鲜的农产品。

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19、

Determination of Oxygen Content in Ammonia Storage Tank by the Replacement of Gallop Deflation

用合成驰放气置换贮氨罐之氧含量的测定

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20、

Full-red fruits POD and PPO activity, protein and phenolics content were higher than half red fruits at earlier storage period, but lower at later storage period.

贮藏前期,全红果的POD和PPO活性、蛋白质和总酚含量高于半红果,而在贮藏后期又低于半红果。

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