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關注:1
2013-05-23 12:21
求翻譯:From the results it can be concluded that free amino acids, such as Glu, Asp, Arg, Leu, and Ala, were abundant and are recognized as important contributors to taste of the soy sauce是什么意思?![]() ![]() From the results it can be concluded that free amino acids, such as Glu, Asp, Arg, Leu, and Ala, were abundant and are recognized as important contributors to taste of the soy sauce
問題補充: |
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2013-05-23 12:21:38
從結果中可以得出結論,游離氨基酸,如谷氨酸,天門冬氨酸,精氨酸,亮氨酸,和ALA,豐富,并作出重要貢獻的認可,品嘗醬油
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2013-05-23 12:23:18
從結果可以得出結論,自由氨基酸,如黃杉木材、asp、參數的列伊和ala,并被承認為豐富重要貢獻者的口味的醬油
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2013-05-23 12:24:58
從結果它可以結束游離氨基酸,例如Glu、Asp、Arg、列伊和丙氨酸,是豐富的和被認出作為重要貢獻者到醬油的口味
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2013-05-23 12:26:38
從結果可以斷定游離氨基酸、 谷氨酸、 Asp、 精氨酸、 低濃鈾和 Ala,如是豐富,醬油的味道公認的重要貢獻者
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2013-05-23 12:28:18
從結果它可以被結束那自由的氨基酸,例如 Glu,角蝰, Arg, Leu,翅,是豐富的和識別被為重要貢獻者嘗大豆佐料中
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