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The best reducing sugar yield was received with 2 % acid, 60 mush and 1 % ferrous chloride.

实验表明,最佳工艺条件为硫酸浓度2% 、 粉碎度60目、氯化亚铁浓度1%.

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The reducing sugar in the prepared Rhizoma Rehmannia was determined with an reducing sugar analyzer.

采用还原糖测定仪测定熟地黄中还原糖(还原性成分)含量.

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The absorption spectrum of 3, 5 - dinitrosalicylic acid reducing product with reducing sugar has been studied.

研究了还原糖对3, 5- 二硝基水杨酸的还原产物的吸收光谱.

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When abscission occurred, total sugar and soluble protein were decreased, but reducing sugar was increased.

当脱落发生时, 培养体的总糖及可溶性蛋白的含量降低, 但还原糖含量升高.

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The reducing sugar and solution sugar were up with linear while increasing of water stress.

随着水分胁迫的加剧,各家系还原性糖、可溶性糖含量呈直线上升.

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The influence of reducing sugar and non - reducing sugar for extensibility of dough were also different.

还原糖和 非 还原糖对面团延伸性的影响也不同.

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