The results indicated that after being blanched, the content of chlorophyll, saccharide, POD, and vitamin C were reduced evidently.However the percentage of protein and Ca2+ had no obviously change.
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实验表明,苦菜漂烫时,随漂烫温度的升高,叶绿素、糖、POD和维生素C的含量都有较大幅度的降低,而蛋白质和钙的含量则基本保持恒定。
单词 The results indicated that after being blanched, the content of chlorophyll, saccharide, POD, and vitamin C were reduced evidently.However the percentage of protein and Ca2+ had no obviously change. 的词典定义。@海词词典-最好的学习型词典
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