Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果存
于未成熟果子的肉浆中,
成熟过程中它变成
,
变成重合果
酸。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果存
于未成熟果子的肉浆中,
成熟过程中它变成
,
变成重合果
酸。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合胶存在于未成熟
子的肉浆中,在成熟过程中它变成胶质,在
饪时胶质变成重合
胶酸。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果胶存在于未成熟果子的肉浆中,在成熟过程中它变成胶质,在饪时胶质变成重合果胶酸。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果胶存于未成熟果子的肉浆中,
成熟过程中它变成胶
,
胶
变成重合果胶酸。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果胶存在于未熟果子的肉浆中,在
熟过程中它变
胶质,在
饪时胶质变
重合果胶酸。
声明:以上、词性分类均由互联网资源自
,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果存在于未
熟果子的肉浆中,在
熟过程中它变
,在
饪
变
重合果
酸。
声明:以上例句、词性分类均由互联网资源自动生,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重合果胶存于未
熟果子的肉浆
,
熟过程
它变
胶质,
饪时胶质变
重合果胶
。
:以上例句、词性分类均由互联网资源自动生
,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
果胶存在于未成熟果子的肉浆中,在成熟过程中它变成胶质,在
饪时胶质变成
果胶酸。
声明:以上例句、词性分类均由互联网动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
重存在于未成熟
子的肉浆中,在成熟过程中它变成
质,在
饪时
质变成重
酸。
声明:以上例句、词性分类均由互源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。