该词条未找到_海词词典

您要查找的是不是：

The results indicated that different use level of active carbon would result in different content of phosphor, iron, solids, total acids and total esters in liquor. 结果表明,活性炭的用量不同,酒中的磷、铁、固形物、总酸、总酯等指标存在一定的差异。
Determination of total acid and total ester in liquor based on Fourier transform near-infrared spectroscopy 傅立叶变换近红外光谱法检测白酒总酸和总酯
total acids and total esters 总酸总酯
Its application could effectively increase total acids content and total esters content and achieve satisfactory effects immediately.Nevertheless,capr... 应用夹层窖泥后,总酸总酯均有所提高,应用当排即见效果,但窖泥使用一排后应及时补充己酸菌及水分。
Effect of total acidity and total ester in crushed grains on the regularity of qualtity of Fen Baijiu 新产汾酒大总酸总酯对汾酒质量规律性的研究
The results showed that the relative contents of fusel oil were decreased;the relative contents of total ester, total acid and phenylethyl alcohol increased after PEF treatment. 研究结果表明:经一定条件的高压脉冲电场处理后,葡萄酒中的杂醇油含量有所下降,总酸、总酯和苯乙醇的含量有所上升。
Gastric secretion is reduced in volume and total acid content. 胃分泌的容量和总酸度降低。
For liquor of the same alcoholicity, both the decrement of total esters and the increment of total acids in liquor of high grade were higher than that in liquor of inferior grade. 酒精度越低，总酯减少量越高，减少速度越快。等级酒在贮存过程中最好为原度贮存，避免降度酒贮存后香味成分的大量损失。
The decrement of total esters and the increment of total acids became more and the change rate became faster with the decrease of alcoholicity of Luzhou-flavor liquor during storage. 酒精度越高，总酯减少量越少，总酸增加量越少，变化速度越慢。同一酒精度的品质高的白酒总酯减少量、总酸增加量高于低档白酒。
However, the decrement of total esters and the increment of total acids became less and the change rate became slower with the increase of alcoholicity of Luzhou-flavor liquor during storage. 同酒精度的等级酒在贮存过程中，总酯减少的特点为：酒精度越高，总酯减少量越少，减少速度越慢；
RAPID DETERMINATION OF ANTIOXIDANTS TOTAL ACID AND TOTAL BASE NUMBER IN LUBRICANTS 润滑剂抗氧剂、总酸值和总碱值的快速测定
The continuous analytical technique based on traditional method to determine the total acid and ester and aldehyde in Chinese distill sprits is simple and rapid and high efficiency. 应用连续分析技术常规测定白酒中总酸、总酯和总醛的含量,方法简便、快速、高效,且互不干扰,所获结果与国标法基本一致。
The results are as follows:1) Total acid and CL/CB value of nano-HZSM-5 can be successfully adjusted by steaming. 水蒸汽钝化改性可以有效调节纳米HZSM-5的总酸量和C_L/C_B值。
Abstract： The processing technology of Osmanthus Rice-Wine was studied and the consistency of reducing sugar,alcohol and total acids in fermented liquor was assayed. 摘要：对桂花稠酒生产工艺进行研究，并测定了发酵醪中还原糖、乙醇及总酸在发酵过程的变化。
The relationship between leaf number of the Mogi loquat bearing shoot and average of fruit weight, total soluble solids and total acid was studied. 摘要1.;本试验乃探求茂木种枇杷结果累枝上叶数多少对果实重量，可溶性固形物及果酸含量的影响。
Optimum technological conditions are obtained by experiments with idealresult of the loss of clarifiwine in total acid and lipide being lower than 1%. 通过实验确定了最佳工艺条件，澄清后酒的总酸、总酯损失均小于1%25，结果较理想。
The result indicates that:(1) There exists high heterosis for non-volatile organic acid,senior fatty acid and total content of organic acid. 结果表明:(1)非挥发性有机酸、高级脂肪酸以及有机酸总量均存在较强的杂种优势。
The major acid producing period was in high biomass logarithmic phase.The content of total acid and acetobacter logarithm value was linear correlation. 高菌量对数增长期为主要产酸期，总酸含量与菌量的增长对数值呈线性相关；
This paper was studied the total sugar, total acid, vitamine C, pigment, amino acids and inorganic elements in black current fruit and the fatty acids in its seed. 对黑穗醋栗不同品种果实中总糖、总酸、维生素C、红色素、氨基酸、无机元素及种子中脂肪酸种类及含量进行了系统研究。
Products include fluorinated acetic acid and its esters and amides. 包括企业介绍、产品规格、技术资料等。