Soil available s content increased gradually with increase in soil depth, whereas total s content decreased stepwise.
随着土层加深，有效硫含量逐渐增加、全硫含量依次减少。
Results: With prolonging the working time and increasing the table salt concentration, the available chlorine content increased gradually.
结果，随工作时间的延长和食盐浓度的增加，有效氯的含量逐渐增加。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
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