干型杨梅果酒的总酸含量影响酒的质量。
High total acids content in dry waxberry fruit wine would deteriorate wine quality.
干型杨梅果酒的总酸含量影响酒的质量。
Study on application of saccharified technology to the brewing technology of waxberry wine. ;
指出了转排基酒总酸总酯偏低的原因所在。
反式脂肪酸低于总热量的1%。
酸液浓度和总铁含量应该在操作中每小时检查一次。
Acid strength and total iron shall be determined every hour during operation from outlets.
方法酸水解，碱显色和比色法测定总蒽醌的方法。
Methods: Acid hydrolysis, base display color and colorimetric method.
提高绵羊血清氨基酸量和血清总蛋白量。
红富士苹果；总酚；绿原酸；
该区块储层敏感性总的特点为：水敏性中等到较强，速敏性中等，酸敏性中等到较强。
The result is that water and acid sensitivity of this block are not so strong.
该区块储层敏感性总的特点为：水敏性中等到较强，速敏性中等，酸敏性中等到较强。
The result is that water and acid sensitivity of this block are not so strong.
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