对绿茶17种氨基酸与滋味进行了简单相关、多元逐步回归和主成分分析。
Simple correlation, multiple regression and main - element analysis based on the results of 17 amino acids and taste of green tea were carried out by computer.
用本菌株作成的回春酸乳，经营养成分分析，其十七种氨基酸和维生素B_2含量均高于普通乳酸杆菌发酵的酸乳；
Nutritional analysis indicated that the milk was richer in 17 kinds of amino acids and vitamin B2 than other sour milk formentedby common Iaetobacillus.
用本菌株作成的回春酸乳，经营养成分分析，其十七种氨基酸和维生素B_2含量均高于普通乳酸杆菌发酵的酸乳；
Nutritional analysis indicated that the milk was richer in 17 kinds of amino acids and vitamin B2 than other sour milk formentedby common Iaetobacillus.
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