sugar content of fruit 果实含糖量
The fruit sugar content was improved by Trichoderma inoculation.
果实含糖量明显得到提高。
Regulating fruit sugar content and composition for improvement of fruit quality by molecular biology is one of the focuses in recent years.
采用分子生物学手段调控果实糖含量及成分、改良果实品质是近年来研究的热点之一。
Dry wine is fruit sugar content in the basic fermentation to ethanol and acid and so on, so the dry wine with sour thick, has a slightly bitter taste.
是将鲜果中的糖分含量基本发酵为乙醇及果酸等物，所以干酒具有酸味较浓，有一种略微苦涩的味道。
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