核果和番石榴的芳香，与奶油糖果的果酸交织融合。
Lifted stone fruit and guava aromas combine with butterscotch of malolactic.
并用苹果酸稀土与硬脂酸锌进行复配，发现具有很好的协同效应。
It is shown that complex of RE malic and Zn stearic has go od stabilization synergy.
与糖葫芦最像的西方小吃是太妃苹果糖（在北美被称作糖苹果）。但山楂比苹果酸，配上糖衣，酸甜味对比风味十足。
Its nearest counterpart in the West might be toffee apples (known as candy apples in North America). But haws are sourer than apples, so they offer a refreshing contrast to the sweet coating.
在各种氨基酸比方丙氨酸以及苹果酸和草酰乙酸合成中作为前体。苹果酸与草酰乙酸均是三羧酸循环的中间产物。
It is a precursor in the synthesis of various amino acids, such as alanine, and of malic acid and oxaloacetic acid, both intermediates in the KREBS CYCLE.
口感平衡，蜜瓜、核果的精致口味与爽利的果酸颇为和谐，回味适中。
Well-balanced palate with delicate melon and stone fruit characters, crisp acidity and medium length.
苹果酸脱氢酶(MDH)酶谱变化与低温及6 -BA引起的水稻抗寒性提高直接相关。
The changes of MDH isozyme directly correlate with the enhancement of cold resistance capability that caused by low temperature and 6-ba.
方法选购市场销售小学生常用品牌文具44份，常饮果酸饮料43份，样品处理与测定方法按国家标准进行。
Methods Lead levels were measured for 44 samples of stationery and 43 samples of drinks with government standard method.
结果表明，烤烟在陈化过程中，①非挥发酸在6到18个月内含量明显降低，18到30个月内变化减缓，30到48个月内下降又加快，非挥发酸总量与苹果酸含量线性相关；
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
香气复杂，清新果香与发酵后的乳脂味道十分平衡，精致的奶油甜点口味令其中度酒体及微妙的果酸更加和谐而完整。
The bouquet is a complex balance of fresh fruit and creamy yeast development. On the palate, delicate mousse complements a medium bodied flavor and refined acidity.
细柔的果酸，绵长的单宁与丰富的果甜味，让口感更浓郁。
Combined with sweet fruit, the dense rich palate finishes with soft acidity and lin gering tannins.
果酸治疗组：54例，仅采用与实验组相同规格、涂抹次数的果酸进行治疗；
Group C had 54 cases, they were treated by IPL. Each group had one course for treatment.
果酸治疗组：54例，仅采用与实验组相同规格、涂抹次数的果酸进行治疗；
Group C had 54 cases, they were treated by IPL. Each group had one course for treatment.
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