方法：采用相应的方法测定四种木瓜的蛋白质、氨基酸、有机酸的含量。
METHODS:The chemical constituents of four species of Chaenomeles such as amino acids, proteins and organic acids were examined by means of corresponding analytical instrument.
饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。
In beverages and condiments, esters, organic acids, sugars and amino acids are the major flavor components.
采用固定化单宁对酒中可能存在的营养成分蛋白质、氨基酸、糖类、有机酸、乙醇和铁离子等进行吸咐试验。
Tests for the adsorption of proteins, amino acids, sugars, organic acids, ethanol and iron ions in wine with immobilized tannins were carried out.
应用推荐