通过试验对草莓果汁在加工及继后贮藏过程中，影响红色素变化的因子进行了研究。
It was conducted that factors influencing red pigment changes of strawberry juice during processing and following storage.
本研究试图从认知心理学、神经心理学、神经生物学等多学科领域探索快速阅读过程信息加工速度及特点。
The study tries to explore the information processing speed and its characteristics in fast reading from various fields view such as cognitive psychology, neuropsychology and neurobiology.
内缘失稳起皱及相关的成形极限是这一先进塑性加工过程研究中存在的迫切需要解决的关键问题。
The internal wrinkling and the forming limit are the key problems urgently to be solved for research and development of the process.
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