保持红壤含水量60%-75%的范围，即可增加柑橘果实中品质成分的含量，又可提高果实的口感。
When SWC was kept in 60% to 75%, quality of satsuma mandarin fruit and the flavor or taste of fruit was all improved.
结果实验组血清碱性蛋白及脑组织含水量较对照组低。
The changes of moisture in brain tissues and serum myelin basic protein(MBP) were observed.
结果实验组血清碱性蛋白及脑组织含水量较对照组低。
The changes of moisture in brain tissues and serum myelin basic protein(MBP) were observed.
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