salted potherb mustard
常见例句
- In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.
葡萄糖对氨基酸含量的影响极显著，对风味的影响极显著，干菜含水率对色泽的影响高度显著； 返回 salted potherb mustard