...; 还原糖含量; 淀粉含量 [gap=2049]Key words: potato (Solanum tuberosum L.); antisense AcInv gene; reducing sugar content; starch content ...
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No significant difference between three different processed duck products in reducing sugar content was observed.
不同加工鸭肉产品的还原糖含量差异不显著（p＞0.05），而硫胺素含量差异显著（p＜0.05）。
参考来源 - 鸭肉风味及其在加工过程中的变化研究·2,447,543篇论文数据，部分数据来源于NoteExpress
糊精在反应过程中的还原糖含量呈现先升高后降低的趋势。
The reducing candy content in the dextrinization of the dextrin increased and decreased after a period of time.
目的分析饲料级甘露寡糖的还原糖含量。
Objective To analyze the content of reducing sugar in feeding Mannose-oligosaccharides.
糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。
The change of reducing sugar content had strong correlation with the amylase activity.
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