常見(jiàn)例句

雙語(yǔ)例句

• In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.
  葡萄糖對(duì)氨基酸含量的影響極顯著，對(duì)風(fēng)味的影響極顯著，干菜含水率對(duì)色澤的影響高度顯著；
返回 salted potherb mustard