基本解釋[經(jīng)濟(jì)學(xué)]腌雪里紅英漢例句雙語(yǔ)例句In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.葡萄糖對(duì)氨基酸含量的影響極顯著，對(duì)風(fēng)味的影響極顯著，干菜含水率對(duì)色澤的影響高度顯著；salted potherb mustard更多例句詞組短語(yǔ)短語(yǔ)salted d potherb mustard 腌雪里紅dried -salted Potherb mustard 霉干菜salted potherb mustard更多詞組專業(yè)釋義經(jīng)濟(jì)學(xué)腌雪里紅