1.
The ascordic acid content is 11.1% ~ 30.8%, the total sugar content is 0.74% ~ 0.95% , the total aeid content is 0.04% - 0.08% .
抗坏血酸含量多11.1～30.8%; 总糖含量高0.74%～0.95%;
2.
The content of fructose in Dai Lu is higher relatively, but glucose is lower ,only taking up 14%;
岱绿的果糖含量较高,但葡萄糖含量较低,占 14%;
3.
Determination of Total Sugar Content in Chinese Rice Wine by Mid-infrared Spectroscopy
黄酒总糖含量的中红外光谱定量检测
4.
Flours with a maltose content of
麦芽糖含量剂;麦芽糖含量2.5%的是从发芽的核仁所得的面粉。
5.
Resule: The content of the polysaccharide from Ligustrum henryi Hemslwere was 5.5% by the method of refluxing, while that was 1.4% by soaking.
结果回流提取苦丁茶中多糖含量为5.7%，浸泡提取多糖含量为1.4%。
6.
Genetic Analysis for Soluble Sugar Content, Total Nitrogen Content and Ratio of Sugar to Nitrogen of Rice(Oryza Sativa.L.) Across Environments;
不同环境下稻米可溶性糖含量、总氮含量和糖氮比的遗传研究
7.
Establishment of TLC conditions for several monosaccharide and oligosaccharide and determination the content of stachyose in oligosaccharide from Stachys seiboibi Miq.
几种单糖、寡糖TLC条件的确立及草石蚕寡糖中水苏糖含量测定
8.
Enzymatic Assay of β-Glucans in Polysaccharides of Boletus edulis
美味牛肝菌多糖中β-葡聚糖含量的酶法测定
9.
Determination of Stachyose Contents in Rehmannia Glutinosa Oligosaccharides by High Performance Liquid Chromatography
高效液相色谱法测定地黄寡糖中水苏糖含量
10.
Extraction of Crude Polysaccharide and determination of Total Sugar in Rehmanniae and its processed products
地黄炮制前后粗多糖的提取和总糖含量测定
11.
Study on the Falsifily Increasig of Pol Determination Result by Glucan
葡聚糖含量使糖度测定值虚假增加的影响研究
12.
amylose content of the grai
谷粒中的糖淀粉含量
13.
"Wine taste is described as sweet or dry, sweet wines Being high in sugar content and dry wines containing little or no sugar."
酒味分甜、淡两种,甜酒含糖量高,淡酒含糖少或不含糖。
14.
cut - out Brix
水果罐头中糖水的含糖量
15.
CONTENTS OF GLUCOSE SORBITOL AND FRUCTOSE IN THE HUMAN LENS
人晶体葡萄糖、山梨醇和果糖的含量
16.
Determination of Soluble Sugar and Reducing Sugar in the Root of Lycopus Lucidus Turcz
地瓜儿可溶性糖和还原糖的含量测定
17.
Assay from Decoction of Chinese Materia Medica with Saccharometer
试用糖量计测定中药水煎液的含固量
18.
Content changing trend of dextrose, fructose, sucrose and starch was the same as the soluble sugar.
葡萄糖、糖、糖及淀粉的含量变化趋势与可溶性总糖相似。