对油桃、普通桃果实细胞组织结构的变化进行了电镜扫描观察。
Due to the nectarine fruit more easily splitting th an peach fruit, we use electric-microscope to scan and observe the fruit cell structure of nectarine and peach.
通过膨化处理破坏了菜籽仁冷榨饼的细胞组织结构，提高了物料的容重，显著改善了物料的浸出性能。
The expansion of cold-pressed dehulled cake can destroy the cellular structure, increase bulk density, and improve solvent extracting performance obviously.
将具有细胞组织结构的含有多种可溶性成分的果蔬原料浸渍于渗透液中，会引起多组分物质迁移，原料渗透脱水。
When cellular biological materials are immersed in osmotic solution, multi-component mass transfer occurs, which ultimately leads to the loss of water from the food, or osmotic dehydration.
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