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- The storage time could be prolonged by adding retarder. 加入适量阻聚剂可以延长其保存期。
- No significant effect of storage time on peroxide val... 贮藏时间对过氧化物没明显影响。
- The storage time of probational liquid must not exceed 2 hours. 供试液贮存时间不得超过2小时。
- Concentration of xa,nthophyll declined with storage time extension. 随着贮存时间的延长;叶黄素的含量有所下降.
- A.Freezing prolongs storage time because it prevents microbial growth. 答：冷冻会延长储存时间，因为它阻止了微生物的生长。
- The lower comparator in the old 555 may have quite a long storage time. 低速比较器在老的555电路中可以获得很长的存贮时间。
- The results indicated that the color of bread crumb changed from the white to the brown as the storage time increased. 结果表明，面包瓤的颜色随着贮存时间的延长逐渐加深，发生褐变现象。
- The viability and storage time of the pollen collected from three species of Syringa were studied. 对紫丁香、白丁香、花叶丁香三种丁香花粉进行了生活力测定和贮藏性研究。
- The effects of storage time on average livability of Scleraderma guani xiao et wu's grown generation. 管氏肿腿蜂成蜂贮藏时间对平均存活率的影响。
- Separate full from empty cylinders. Avoid excessive inventory or storage time and keep good inventory records. 把空钢瓶和满钢瓶隔离开。避免库存过多和储存时间过长,做好库存记录。
- Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time. 番茄红素能有效抑制油脂的酸败,降低油脂的酸价和过氧化值,延长油脂的保存时间。
- Results The content of resveratrol and piceid in fresh Polygonum cuspidatum got less as the storage time increased. 结果鲜虎杖药材中白藜芦醇苷及苷元含量受时间影响很大。
- Methods Resveratrol and piceid in fresh Polygonum cuspidatum during different storage time was determined by HPLC. 方法使用HPLC对储藏中的鲜虎杖药材样品进行含量测定。
- The content of volatile oil in Fructus Evodia was influenced by the storage time and condition. 不同贮藏时间及条件对吴茱萸发油含量影响较大。
- Main fermentation time including diacetyl reduction lasts 3-5 days and storage time 1-3 weeks. 主发酵时间3-5天（包括双乙酰还原），后熟时间1-3周。
- The effect of storage time, syringing of methane and different gas adulteration on the activity of methane was studied. 讨论了甲烷贮存时间和各种洗气剂对甲烷活性的影响,研究了不同掺杂气体对甲烷与空气混合的爆炸极限影响。
- Food additive can improve the quality of food, extend the storage time and increase the food nutrients. 食品添加剂可以改善食品的品质,延长食品的保存期,增加食品的营养成分。
- Results Temperature was the main influencing factor of amygdalin content, then came humidity and storage time. 结果温度是影响苦杏仁苷含量的主要因素，其次是相对湿度和贮存时间。
- The results indicated that the amount of lycopene decreased with the increase of storage temperature and storage time. 并对不同添加量番茄红素对大豆油的抗氧化性进行了实验。
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
