红酸栗;
The thermal stability of red currant pigment was studied in this paper.
研究了红穗醋栗色素的热稳定性。
Taste: The palate is dry and supple with hints of red currant and blueberry overtones.
口感: 口感干而丰满,有一抹红加仑和蓝莓的香味.
Study on the thermal stablity of red currant pigment
红穗醋栗色素热稳定性的研究
Studies on physical and chemical properties about red currant pigment
红穗醋栗色素理化性质的研究
Relationship between soluble sugar and anthocyanin in black and red currant fruit was significantly correlated.
黑穗醋栗和红穗醋栗果实中可溶性糖与花青苷之间呈显著相关.
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