The influence of reacting temperature and ratio of reactant were studied.
研究反应温度、反应物配比的影响。
As the increase of temperature and light intensity, fruit sugar acid ratio decreased.
随温度和光照强度增加，果实糖酸比降低。
As the increase of temperature and light intensity, fruit sugar acid ratio decreased.
随温度和光照强度增加，果实糖酸比降低。
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