As the increase of temperature and light intensity, fruit sugaracid ratio decreased.
随温度和光照强度增加，果实糖酸比降低。
2
Lactic acid production from sucrose and sugar cane bagasse by Rhizopus oryzae was studied.
这研究了米根霉从蔗糖和甘蔗渣中生产乳酸的方法。
3
A can of Coca-Cola currently simply refers to its specialist ingredients as ‘Natural flavourings including caffeine’ alongside carbonated water, sugar, phosphoric acid and colour (Caramel E150d).