• Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.

    挥发绝大部分醋酸严重影响了荔枝的质量。

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  • The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.

    荔枝生产过程中,挥发控制一个技术瓶颈,发酵过程易造成荔枝果酒挥发酸超标。

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  • The analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity.

    酒类酸度分析包括酸度、挥发有效酸度分析。

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  • 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.

    结果表明,烤烟在陈化过程中,①挥发618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,非挥发酸总量苹果酸含量线性相关;

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  • The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.

    荔枝生产过程中,挥发控制一个技术瓶颈发酵过程易造成荔枝果酒挥发酸超标。

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  • To confirm the microbial origin of fumaric acid it is necessary to check other relevant parameters like other organic acids, volatile acids, lactic acid, ethanol and patulin.

    为了鉴定产生产生需要检查相关参数比如其它有机酸挥发性乳酸酒精棒曲霉毒素等等

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  • If the body did not regenerate the HCO3 - lost in buffering the non-volatile acids, the entire buffer capacity would be used up in abort 6 days (assuming a normal rate of acid production).

    如果机体不能生成由于中和挥发性而丢失HCO3 -,那么机体的整个缓冲容量6天内耗尽(假设正常的产酸速度下)。

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  • The Saussurea involucrata chemical composition was: alkaloid, flavanone, sterol, volatile oil, 16 kind of amino acids, Saussurea involucrata lactone and so on.

    雪莲化学成分生物碱黄酮甾醇挥发油16氨基酸、雪莲内酯

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  • The collectors contained fibres of different compositions, each of which absorbed a unique range of volatile molecules such as organic acids, alcohols, amines and ketones.

    收集器配有不同成分纤维每种纤维含的活性分子都各异,比如有机酸甲酮等

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  • The experiment results showed that the volatile of ash-leaf maple consists of 31 compounds, which are classified into alcohols, aldehydes, acids, esters, ketones, terpenes and others.

    结果显示,复叶挥发性物质31种化合物组成属于醇类醛类酸类酯类酮类萜类等。

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  • The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced.

    测定发酵前后烟叶碎片化学成分,结果表明,发酵的烟叶碎片中的可溶性原糖含量明显降低,同时有机酸性成分增多,酸提高。

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  • Results: the chemical constituents including triterpenoid iridoid alkaloids phenolic acids flavonoids and volatile oil were found in the plants of Dipsacus l.

    结果川续断属植物发现了三萜类、环稀醚萜类、生物类、黄酮类挥发油类化合物。

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  • Volatile organic acids and nonvolatile organic acids from the dry ice expanded tobacco were determined by derivation of organic acids and GC MS analysis.

    烟草中的有机酸衍生化后,GCMS分别分析了烟丝干冰膨胀前后挥发性有机酸非挥发性有机酸的含量。

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  • Volatile organic acids are the main products in sludge digestion process in sewage treatment plants.

    挥发性有机酸(如乙酸)污水处理厂污泥消化工艺中的主要产物

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  • The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.

    综述质自动氧化降解产生挥发性物质含有不饱和脂肪酸质氧化风味中的重要作用。

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  • The volatile constituents contents increased and the dissociation amino acids content declined with the adding of the yield.

    一定负载量范围内,挥发性物质含量随负载量增加而提高,游离氨基酸总含量随负载量增加而下降。

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  • The main chemical components of Oplopanax elatus are saponins, volatile oil, flavonoids, anthraquinones, fatty acids etc.

    东北刺人参含有多种皂甙挥发油黄酮蒽醌脂肪酸主要化学成分

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  • Abstract: an experiment was conducted to determine the effects of yeast cell wall polysaccharides on intestinal volatile fatty acids and microbial flora of weaned piglets.

    摘要研究旨在探讨饲添加酵母多糖断奶仔猪肠道挥发性脂肪酸微生物群的影响

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  • The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.

    本文提出一个油脂自动氧化机理表述模型,求出了之相关速度方程式,阐明了氧油脂自动氧化中的作用机理和油脂自动氧化过程。

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  • The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.

    本文提出一个油脂自动氧化机理表述模型,求出了之相关速度方程式,阐明了氧油脂自动氧化中的作用机理和油脂自动氧化过程。

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