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香香型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香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香香型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香的加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文绍了共振光
射技术的历
究现状,总结了共振光
射技术的特点,提出了加强基础理论
究
扩大共振光
射的应用领域等方面是共振光
射技术的发展趋势。
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.
对后发酵的甜香香型有贡献的物质可能
:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香的加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术的历史和研究现状,总结了共振光
射技术的特点,提出了加强基础理论研究和扩大共振光
射的应用领域等
共振光
射技术的发展趋势。
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香香型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香的加增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了射技术的历史和研究现状,总结了
射技术的特点,提出了加
基础理论研究和扩大
射的应用领域等方面是
射技术的发展趋势。
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香香型有贡献的物质可能是:3-辛酮、3-蒈、芹
,其含量均随着甜香的
而呈增
趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术的历史和研究现状,总结了共振光
射技术的特点,提出了
础理论研究和扩大共振光
射的应用领域
方面是共振光
射技术的发展趋势。
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.
对过程中的甜香香型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香的加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了射技术的历史和研究现状,总结了
射技术的特点,提出了加强基础理论研究和扩大
射的应用领域等方面是
射技术的
展趋势。
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.
对后酵过程中
甜香香型有贡献
物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香
加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术
历史和研究现状,总结了共振光
射技术
特点,提出了加强基础理论研究和扩大共振光
射
应用领域等方面是共振光
射技术
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香香型有贡献的物质可能:3-
、3-蒈烯、芹子烯等,其含量均随着甜香的加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术的历史
现状,总结了共振光
射技术的特点,提出了加强基础理论
扩大共振光
射的应用领域等方面
共振光
射技术的发展趋势。
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.
对后发酵过程香香型有贡献
物质可能是:3-辛酮、3-蒈烯、芹子烯
,其含量均随着
香
加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术
历史和研究现状,总结了共振光
射技术
特点,提出了加强基础理论研究和扩大共振光
射
应用领
面是共振光
射技术
发展趋势。
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香香型有贡献的物质可能是:3-辛酮、3-蒈烯、芹子烯等,其含量均随着甜香的加强而呈增加趋势。
Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.
本文简要介绍了共振光射技术的历史和研究现状,总结了共振光
射技术的特点,提出了加强基础理论研究和扩大共振光
射的应用领域等方面是共振光
射技术的发展趋势。
声:
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。