CO2 was not able to delay lowering of reducing sugar.
但CO2不能延缓大米还原糖的降低。
Why is the level of reducing sugar in the blood high?
为什么血液中有高水平的还原糖？
Reducing sugar in honey was determined with both analyzer and ordinary method.
采用还原糖测定仪法和手工斐林试剂法两种测定蜂蜜中还原糖含量。
Sucrose is not a reducing sugar, which is why sugar water does not brown the same way.
蔗糖不是还原性糖，因此糖水不能起到上色的作用。
The change of reducing sugar content had strong correlation with the amylase activity.
糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。
Objective To analyze the content of reducing sugar in feeding Mannose-oligosaccharides.
目的分析饲料级甘露寡糖的还原糖含量。
Several kinds of farmland cellulose waste were used to produce reducing sugar by cellulase.
以不同农田纤维素废弃物为原料，利用纤维素酶水解生产还原糖。
The curve change of reducing sugar and protein shaped like a "M" in the whole retting process.
还原糖和蛋白质的变化在整个脱胶过程中略呈“M”型。
Objective: To observe the reducing sugar function and mechanism of diabetic rats with Tangpingjian.
目的：观察糖平煎对糖尿病大鼠的降糖作用和机理。
The reducing sugar in the prepared Rhizoma Rehmannia was determined with an reducing sugar analyzer.
采用还原糖测定仪测定熟地黄中还原糖(还原性成分)含量。
The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.
还原糖和非还原糖对面团延伸性的影响也不同。
The absorption spectrum of 3,5 dinitrosalicylic acid reducing product with reducing sugar has been studied.
研究了还原糖对3，5 二硝基水杨酸的还原产物的吸收光谱。
When abscission occurred, total sugar and soluble protein were decreased, but reducing sugar was increased.
当脱落发生时，培养体的总糖及可溶性蛋白的含量降低，但还原糖含量升高。
Higher reducing sugar content in needles seems the effective factor for the latency broken by the causal fungus.
针叶中还原糖含量高似乎是影响病菌打破潜伏侵染的因素。
The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.
淀粉、非还原糖、可溶性蛋白质、游离氨基酸、叶绿素含量在陈化过程中均保持下降趋势。
Persimmon was soaked in GA solution to observe the effects on the drop of weight, reducing sugar, hardness of the fruit.
选择方柿果实为原料，观察不同浓度赤霉素溶液对柿果实贮藏期失重率、还原糖含量、硬度、烂果率等指标的影响。
In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar.
在另一个方面，该方法包括将能够降低还原糖含量的酶加入到食物物料中。
Reducing sugar was improved slightly, nicotine content was reduced remarkably and polyphenolic content was affected slightly.
还原糖含量略有提高，烟碱含量降低显著，对多酚含量影响较小。
In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e. g., cooking).
在一个方面，该方法包括，在最终加热(例如烹制)前，降低食物物料中还原糖的含量。
The samples were taken regularly to determine fatty acid, soluble acid, reducing sugar, non-reducing sugar, viscosity and peroxidase.
定期取样，测定大米的脂肪酸、水溶酸、还原糖、非还原糖、粘度和过氧化物酶活性的变化。
Fibre content and reducing sugar percentage respectively had stronger direct and indirect negative effect against sugar content in cane.
纤维分和还原糖分对甘蔗蔗糖分分别具有较大的直接和间接负效应；
Methods Using automatic determine instrument of reducing sugar to determine the content of reducing sugar in Radix Rehmanniae Proparate.
方法用全自动还原糖测定仪测定熟地黄药材中还原糖的含量。
This research is based on conventional method, and uses atomic absorption method to determine reducing sugar inside hydrolysate of peat.
本文研究是在常规分析基础上，提出的原子吸收法间接测定泥炭水解物中还原糖的方法。
The reducing sugar content in raw aloe was assayed by UV at two different wavelengths to avoid the interference of anthracene derivatives.
利用双波长法测定芦荟中还原糖含量，排除了蒽类衍生物的干扰。
The treatment of raw sorbierite using potassium borohydride can decrease the content level of reducing sugar and raise the product quality.
使用硼氢化钾处理粗山梨醇，能够降低山梨醇的还原糖含量，提高了产品质量；
The results show that Tween-20 can effectively increase reducing sugar and ethanol yields and reduce the amount of high-cost enzyme loading.
结果显示，吐温-20能有效地提高发酵液中还原糖和乙醇的产率，减少高成本的纤维素酶用量。
Conclusion: the prediction model could be used to predict reducing sugar content in the powder of decoction pieces of Shu Dihuang stewing with mine.
结论：本研究所建立的模型可以很好的预测酒炖熟地黄饮片中指标成分还原糖的含量。
The photosynthetic rate, content of reducing sugar and the activities of neutral and acid sucrase in leaf are all greater than that used no ethephon.
其叶片光合强度、还原糖含量和中性与酸性蔗糖酶活力均高于未施用乙烯利的。
The content of reducing sugar in saccharfication processes was determined with reducing sugar analyzer and the conventional approach of Fehling reagent.
采用手工费林滴定和还原糖测定仪两种方法测定了不同样品中还原糖含量。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
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