Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中有贡献
物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着
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.
对后发酵过程中有贡献
物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着
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.
对过程中
甜
型有贡献
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
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、词性分类均互联网资
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
着甜
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、词性分类均由互联网资源成,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、词性分类均由互联网资源自动生成,部分人工审核,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
随着甜
的加强而呈增加趋势。
声明:以上例句、词性分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,
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,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.
对后发酵过程中的型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均
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。