该发酵液含有较高的氨基态氮，香菇多糖。
The broth contained high concentration of amino nitrogen and fungal polysaccharide.
探讨了白砂糖中酚类物、氨基态氮、铁离子对白砂糖色值的影响。
The effects of the contents of polyphenol amino nitrogen, iron ion within the white granulated sugar on the color increasing were studied in this paper.
该制品含有较高的氨基态氮，口味鲜美，是一种良好的保健调味品。
The product has the richer nutrition and smooth, is a good healthy condiment.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
随着盐水浓度的提高，鱼肉中氯化钠含量显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低。
With concentration of brine increasing, content of sodium chloride in fish-muscle notably increased and content of soluble protein and amino nitrogen in pickling solution significantly decreased.
油炒则使总酸性物质、硝酸盐含量增加，氨基态氮、维生素c、可溶性糖、亚硝酸盐含量降低。
Frying increased the contents of acid and nitrate, decreased the contents of amino-N, soluble sugar, Vitamin c, nitrite.
结果表明：白灵菇菌丝体和子实体可溶性物质、可溶性蛋白、总糖、还原糖、氨基态氮含量相近；
The results showed that the contents of soluble protein, total sugar, reducing sugar and amino nitrogen are almost the same.
大豆经此处理后生产的腊八豆与空白处理相比，氨基态氮的含量提高22.5%，产品的硬度降低37.1%。
The amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.
结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。
Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.
结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。
Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.
应用推荐