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- Sugar content valid acidity 糖度
- DETERMINATION OF SUGAR CONTENT AND VALID ACIDITY IN HONEY PEACH BY INFRARED REFLECTANCE 水蜜桃糖度和有效酸度的近红外光谱测定法
- Sugar content and valid acidity 糖度及有效酸度
- This chocolate drink has a very high sugar content. 这种巧克力饮料的糖含量很高。
- Total sugar content of AFG-1 and NFG-1 was58.92% and 84.93% determined by phenol-sulphate acid method, respectively. Mw/Mn为1.;18;说明亚麻籽胶的分子大小较均一;
- Soluble sugar content in creased continuously remarkably. 可溶性糖含量明显持续增加。
- Besides, the effects of alcoholicity, acidity and sugar content on garlic fruit wine quality were investigated by orthogonal experiments. 利用正交试验,探讨了酒度、酸度和糖度对产品品质的影响。
- Then the indexes including fermenting mash temperature, alcoholicity, acidity, sugar content, and physiochemical indexes of clean wine were measured. 结果表明,在寒冷气候条件下大罐贮存后发酵有利于黄酒生产,为进一步改进传统黄酒生产工艺提供了有益的参考。
- The production of Sichuan Xiaoqu liquor and the product quality is closely correlated with temperature,amylum,sugar content,acidity and moisture content etc. 川法小曲白酒生产及产品质量与温度、淀粉、糖分、酸度、水分等工艺参数关系密切,应严格掌握各工艺参数。
- Dhi contract content validity, authenticity. 济合同内容的有效性、真实性。
- The yield increases over 15%, and the sugar content slightly increases. 甜菜块根产量增加15%25以上,含糖率略有提高。
- The sugar content of SPG-1 was 98.4% and the content of protein was 1.6%. SPG-1的糖含量为98.;4%25;蛋白含量为1
- So this variety is a monogerm hybrid with higher sugar content in recent years. 工大甜单1号是近年来含糖率较高的单胚品种。
- The mean production of "Zuoyouhong" increase 31.0%,sugar content increase 3.9%,0.7% decrease in fruit acid compared with "Shanghong"(ck) in these three regions. “左优红”在3个区域试验点的产量;比对照(CK)品种“双红”平均增产31.;0%25。 果实含糖和总酸含量分别比CK高3
- The sugar content of nectarine was detected by using spectral imaging. 应用光谱图像技术进行油桃内部品质无损检测技术的研究。
- Occurs when a cell loses input focus, enabling content validation. 在单元格失去输入焦点时发生,并启用内容验证功能。
- The changing trend of soluble sugar content was similar with that of praline. 可溶性糖含量的变化趋势与脯氨酸相似。
- Test shows that there is difference between firmness and sugar content. 在桃子内各部位糖度与坚实度呈正相关;
- So that the delayed harvest can largly increase sugar content and berry weight. 果粒第二次生长中,含糖量、重量及体积都同时增长。
- The final product after purifying: sugar content in the final SBOS product prepared by lactic acid bacteria fermentation is: 7.67%, raffinose 10.79% and stachyose24.69%. 纯化后最终产品:乳酸菌发酵法生产的大豆低聚糖最终产品蔗糖含量为7.;67%25,棉子糖含量为10