1) Quality formation
品质形成
1.
Regulation of nutrition quality formation in different types of maize in cold region;
寒地不同类型玉米籽粒营养品质形成规律
2.
The function of hormones on the quality formation of fruit and store organs
植物激素在果实与贮藏器官品质形成中的作用
3.
Elucidating the physiological mechanism for the effects of high temperature and water stress on grain quality formation in wheat is of great importance for understanding grain quality physiology and guiding cultural management in wheat.
温度和水分是影响小麦籽粒品质形成的重要生态因子。
6) quality
[英]['kwɔləti] [美]['kwɑlətɪ]
成品品质
1.
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.
以辣椒为原料,研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。
补充资料：白茶品质特征(quality characteristics of white tea)
白茶品质特征(quality characteristics of white tea)
在色、香、味、形方面显示白茶品质特点的性状。白茶白色芽毫多，汤浅黄，毫香显，毫味重。按芽叶嫩度和鲜叶的茶树品种分为白毫银针、白牡丹和贡眉三种。白毫银针纯为毫芽，不带梗蒂，肥壮长大，形状如针，色泽银白，香气清鲜，毫香浓。汤浅杏黄色。白牡丹、贡眉(寿眉)外形毫芽多而肥壮，叶张肥嫩，叶态平伏舒展，叶缘垂卷，叶面有隆起波纹，叶尖微翘、芽叶相连而稍并拢。叶面色泽灰绿、墨绿或翠绿，叶背银白色、叶脉微红。香气毫香浓显，滋味鲜爽醇厚清甜，汤色橙黄明亮。叶底匀亮，灰绿到黄绿，梗及叶脉微红。白牡丹毫芽特别肥壮长大，两叶抱芽，遍披白色茸毛，毫香特显，滋味醇厚，品质胜贡胥。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条