potherb mustard
常見(jiàn)例句
- Soft can processing technique of water bamboo with pickled potherb mustard was optimized.
對(duì)雪菜茭白軟罐頭的加工工藝進(jìn)行了探討和優(yōu)化。 - In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.
葡萄糖對(duì)氨基酸含量的影響極顯著，對(duì)風(fēng)味的影響極顯著，干菜含水率對(duì)色澤的影響高度顯著； 返回 potherb mustard