GC-MS was used to analyze the components of wheat-stalk vinegar, and the anti-microbial functions were studied.
采用气相色谱-质谱联用仪分析了麦秸秆醋液原料的主要化学成分，并对麦秸秆醋液的抑菌性能进行了研究。
The present study was aimed at studying the genetic improvement in yield and yield components of wheat cultivars grown in Mid Shaanxi area over last 60 years.
对陕西关中地区60多年来小麦品种产量及产量结构的遗传改良进行了分析。
The changes of principal components during bottom fermentation with duck wheat added with 10% compound juice as raw material were analyzed and the processing technology parameters were determined.
以苦荞为原料，辅加10%的复合果汁，采用液体深层发酵生产工艺，研究了发酵过程中各主要成分的变化，并确定了加工工艺参数。
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