The colour and odour are produced by Bacterial action on chemical constituents.
粪便的颜色和气味是细菌作用于化学物质的结果。
The preservation of the colour, the odour and the taste of dietary fiber drink of persimmon was also studied.
另外还探讨了柿子膳食纤维饮料的色、香、味保持问题。
The preservation of the colour, the odour and the taste of dietary fiber drink of persimmon was also studied.
另外还探讨了柿子膳食纤维饮料的色、香、味保持问题。
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