titrable

基本解釋

Contents of titrable acids and ascorbate acid were the highest after two weeks of storage and then decreased.
可滴定酸及抗壞血酸含量在采后兩周內(nèi)呈上升趨勢(shì)，兩周后下降。
Total soluble solids (TSS) increased by one Brix and the maximum was 15.5%, titrable acidity (TA) decreased to 0.55%.
紅肉臍橙果實(shí)留樹(shù)期間可溶性固形物與可滴定酸的含量分別上升與下降達(dá)1個(gè)百分點(diǎn)，試驗(yàn)中可溶性固形物最高達(dá)15.;5%25，而可滴定酸含量最低值達(dá)0
The per fruit mass ,the contents of solubke solid and the firmness in the canopy gradually descended from upper to lower,whereas the contents of titrable acidity increased.
同一樹(shù)形樹(shù)冠內(nèi)果實(shí)單果質(zhì)量、可溶性固形物含量、果實(shí)硬度等指標(biāo)從樹(shù)冠下部到上部逐漸增大，可滴定酸含量則逐漸減少；
Keywords yaourt;coagulation;fermentation;motive viscosity;titrable acidity;lacto bacteria;
酸乳;凝乳;動(dòng)力粘度;發(fā)酵;滴定酸度;乳酸菌;
titrable acidity
可滴定酸度