Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量
甜
的加强而呈增加趋势。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量
甜
的加强而呈增加趋势。
声明:以上例句、词性分类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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
的加强而呈增加趋势。
声明:以上例句、词性分类均网资源自动生成,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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
的加强而呈增加趋
。
: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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过甜
有
献
物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
加强而呈增加趋势。
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观点;若发现问题,欢迎向我们指正。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
的
强而
趋势。
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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中甜
型有贡献
物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
而呈增
趋势。
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观点;若发现问题,欢迎向我们指正。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛
、3-
、芹子
等,其含量均随着甜
的加强而呈增加趋势。
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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈
、芹
,其含量均随着甜
的加强而呈增加趋势。
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。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜
的加强而呈增加趋势。
声明:以上例句、词均由互联网资源自动生成,部
未经过
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。