基本解釋[食品科學(xué)技術(shù)]表麪泛白的巧尅力英漢例句雙語例句The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.探索磷脂對CTCBE及CB兩種巧尅力調(diào)溫工藝及抗霜性的影響。blooming chocolate更多例句專業(yè)釋義食品科學(xué)技術(shù)表麪泛白的巧尅力