Total ester and total acid content in three prescriptions above all reach national top quality standard of Sanhua-flavor type low alcohol liquor.
以上三配方酒样中的总酯、总酸含量均达到优质低度米香型白酒的国家标准。
This paper suggested a continuous analytical technique which could determine quantitatively the content of total acid and ester in vinegar.
提出了利用连续分析技术定量地测定食醋中总酸、总酯的含量。
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