salted potherb mustard

基本解釋

• [經(jīng)濟(jì)學(xué)]醃雪裡紅

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，乾菜含水率對(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 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(jì)學(xué)

• 醃雪裡紅