这样做既吃酸性和碱性食品。
强碱性食品：葡萄、茶叶、海带芽、海带等。
Strongly alkaline food: grape, tea leave, kelp sprout, kelp, etc.
有2个主要类型的食品：酸性食品和碱性食品。
There are 2 main types of food: acidic food and alkaline food.
弱碱性食品：红豆、萝卜、苹果、甘蓝菜、豆腐等。
Weakly alkaline food: red bean, radish, apple, cabbage, tofu etc.
强碱性食品：葡萄、茶叶、葡萄酒、海带芽、海带等。
Strongly alkaline food: grape, tea leave, grape wine, kelp sprout, kelp, etc.
强碱性食品：葡萄丶茶叶丶葡萄酒丶海带芽丶海带等。
Strongly alkaline food: grape, tea leave, wine, kelp sprout, kelp, etc.
茶汤中阳离子含量较多而阴离子较少，属于碱性食品。
More tea in the cation content of anion less, are alkaline food.
弱碱性食品：红豆丶萝卜丶苹果丶甘蓝菜丶洋葱丶豆腐等。
Weakly alkaline food: red bean, radish, apple, cabbage, onion, tofu etc.
服用过量时所需用的解毒剂：催吐，泻药，弱碱性食品、饮料。
Antidote for overdose application: emetic, cathartic, alkalescent foods and beverages.
碱性食品所形成的无毒的身体和丰富的矿物质，如碱法钙、镁、钠、钾、铁。
The foods which are alkaline forming are non-toxic to the body and have an abundance of alkalizing minerals such as calcium, magnesium, sodium, potassium and iron.
用途：碱性食品改良剂，用于罐头、果汁饮料、肉制品、奶制品、面制品、豆制品等。
Uses: a kind of quality improver used in canned food, juice drinks, meat, milk products, wheaten food and bean products.
多吃碱性食品，如蔬菜、马铃薯、水果等，还有动物内脏，通过忌吃一些食物，然后再配合喝复。被。兹调养来进行，这种袋泡茶也许更适合你。
Eat more alkaline food, such as vegetables, potatoes, fruit, and animal offal, the Jichi some food, and then with a drink. You are being nursed back to health, this tea may be more suitable for you.
尤其是天然绿藻富含叶绿素，是不错的碱性健康食品，而茶类不宜过量，最佳饮用时间为早上。
Especially natural green algae which contain rich quantity of chlorophyl are very good alkaline health food, but avoid drinking tea in excess, and it's best to drink in the mornings.
列举了PEF对碱性磷酸酶、蛋白酶、多酚氧化酶、脂酶等食品中几种重要酶的作用效果，并探讨了其对酶作用的几种机理。
It also presented the effects of PEF on some enzymes which are important in food, such as alkaline phosphatase, protease, lipase, peroxidase and so on.
结果表明温度、碱性条件、氧化剂、还原剂、食品添加剂对粟米黄色素的稳定性无影响。
The results show that temperature, basicity, oxidant, reductant, and food additives have no or less effects on stability of the Setaria Italica yellow pigment.
结果表明温度、碱性条件、氧化剂、还原剂、食品添加剂对粟米黄色素的稳定性无影响。
The results show that temperature, basicity, oxidant, reductant, and food additives have no or less effects on stability of the Setaria Italica yellow pigment.
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