氨基酸总量也是生品含量最高。
The total content of amino acid was also the highest in the raw.
顶芽的氨基酸总量及精氨酸含量随贮藏温度的升高而增加。
Total amino acid and arginine in bud increased along with the increase of storage temperature.
其中必需氨基酸和半必需氨基酸超过氨基酸总量的30%。
The percentage of essential amino acids and half-essential amino acids reached 30% of total amino acids.
应用推荐