果汁含量 的英文怎麼說

中文拼音 [guǒzhīhánliáng]
果汁含量 英文
juice content
  • 果 : Ⅰ名詞1 （果子） fruit 2 （事情的結局; 結果） result ; consequence 3 （姓氏） a surname Ⅱ動詞（吃...
  • 汁 : 名詞（含有某種物質的液體） juice
  • 含 : 動詞1 （東西放在嘴裏 不咽下也不吐出） keep in the mouth 2 （藏在裏面; 包含） contain 3 （帶有某種...
  • 量 : 量動1. （度量） measure 2. （估量） estimate; size up
  • 果汁 : fruit juice; must; ade果汁冰水 shrub; 果汁膠化 [有機化學] pectization; 果汁糖漿 rob; 果汁甜酒 shrub; 果汁壓榨器 reamer
  1. Chitosan reducing amino acids of mixed juice and filtered juice were tested, it seem that chitosan could de - amino - acidize in sugarcane juice, some preventable and controllable methods for mallard reaction were also discussed

    摘要通過殼聚糖降低混合汁和濾清汁氨基酸含量的試驗研究，認為殼聚糖對除去蔗汁氨基酸有一定效果，並提出了在製糖生產中減少美拉德反應的措施。
  2. Fruit and vegetable juices - determination of hesperidin and naringin in citrus juices - method using high performance liquid chromatography ; german version en 12148 : 1996

    水果汁和蔬菜汁.柑橘汁中橙皮甙和柚皮甙含量測定.高
  3. Fruit and vegetable juices. enzymatic determination of l - matic acid l - malate content. nadh spectrometric method

    水果和蔬菜汁. l -蘋果酸含量的酶催化的測定. nadh光譜法
  4. Fruit and vegetable juices - enzymatic determination of l - malic acid l - malate content - nadh spectrometric method ; german version en 1138 : 1994

    水果和蔬菜汁. l蘋果酸含量的酶性測定. nadn光譜測定
  5. Fruit and vegetable juices. enzymatic determination of d - malic acid content. nad spectrometric method

    水果和蔬菜汁. d -蘋果酸含量酶催的測定. nad光譜法
  6. Fruit and vegetable juices - enzymatic determination of d - malic acid content - nad spectrometric method

    水果汁和蔬菜汁. d -蘋果酸含量的酶測定. nad分光光度方法
  7. Apple juice and apple based drinks. cider. determination patulin content

    蘋果汁和蘋果基飲料.蘋果汁.棒麴黴素含量的測定
  8. The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0. 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice

    摘要結果表明：在青梅果打漿時加入質量分數為0 . 2 %的異抗壞血酸鈉，可防止果汁氧化褐變而保持天然淡黃色澤；減壓濃縮較常壓濃縮明顯抑制了非酶褐變的發生；隨著果汁含量和加工溫度的提高，非酶褐變加快，色澤加深；低溫有利於青梅濃縮汁的貯藏，冷凍貯藏是最佳的貯藏條件。
  9. Fruit and vegetable juices. spectrometric determination of proline content

    水果和蔬菜汁.脯胺酸含量光譜測定
  10. Method for determination of proline content in fruit and vegetable juices : spectrometric method

    果汁和蔬菜汁脯氨酸含量的測定方法.光譜法
  11. Fruit and vegetable juices. determination of volatile substances gas liquid chromatographic method

    水果和蔬菜汁.揮發物質含量的測定氣相液相色譜法
  12. Determination of juice content in chinese hawthorn juice and its drinks

    山楂汁及其飲料中果汁含量的測定
  13. Determination of juice content in orange, mandarine, tangerine juice and their drinks

    橙柑桔汁及其飲料中果汁含量的測定
  14. Fruit and vegetable juices - determination of total alkalinity of ash - titrimetric method

    水果汁和疏菜汁.灰分總含鹼量測定.滴定分析法
  15. Fruit and vegetable juices - determination of total alkalinity of ash - titrimetric method ; german version en 12144 : 1996

    水果汁和疏菜汁.灰分總含鹼量.滴定分析法
  16. Fruit and vegetable juices - determination of centrifugable pulp content

    水果和蔬菜汁.可離心分離的果肉含量的測定
  17. Fruit and vegetable juices. determination of centrifugable pulp content

    水果和蔬菜汁.可離心提取的果漿含量的測定
  18. Fruit and vegetable juices. enzymatic determination of d - glucose and d - fructose content. nadph spectrometric method

    水果和蔬菜汁. d -葡萄糖和d -果糖含量的酶催化的測定. nadph -光譜法
  19. Fruit and vegetable juices - enzymatic determination of d - glucose and d - fructose content - nadph spectrometric method ; german version en 1140 : 1994

    水果和疏菜汁. d葡萄糖和d果糖含量的酶性測定. nadph
  20. During 2003, the department embarked on risk assessment projects on acrylamide in food, dietary exposure to mercury of secondary school students salmonella in egg and egg products, polycyclic aromatic hydrocarbons in barbecued meat, patulin in apple juices and 3 - monochloropropane - 1, 2 - diol in savoury products other than soy sauce. the last two projects were conducted in collaboration with the consumer council

    年內，本署進行的風險評估研究有： 「食物的丙烯胺含量」 「中學生從食物攝取到汞的情況」 「蛋及蛋製品內的沙門氏菌」 「烤肉內的多環芳香烴」 「蘋果汁含黴菌毒素」及「調味醬料不包括豉油的氯丙二醇含量」 。
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