在研究中，研究人员将母牛细胞分别置于二十三种红葡萄酒、四种白葡萄酒、一种玫瑰葡萄酒和一种红葡萄汁的提取液中。
In the study, the cow cells were exposed to extracts from twenty-three red wines, four white wines, one rose and one type of red grape juice.
文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。
In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.
但成熟果实中汁囊的薄壁细胞中几乎没有任何细胞器。
Almost no organelle were ever observed in the parenchyma cells of juice sac from mature fruit.
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