基本解釋[經(jīng)濟學(xué)]醃雪裡紅英漢例句雙語例句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.葡萄糖對氨基酸含量的影響極顯著，對風(fēng)味的影響極顯著，乾菜含水率對色澤的影響高度顯著；salted potherb mustard更多例句詞組短語短語salted d potherb mustard 醃雪裡紅dried -salted Potherb mustard 黴乾菜salted potherb mustard更多詞組專業(yè)釋義經(jīng)濟學(xué)醃雪裡紅