Fruit weight loss ratio was remarkable positively related to the lenticel coverage value in varieties with opened lenticel.
具开放型皮孔的品种其失重率与皮孔覆盖值成显著正相关。
2
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
3
In condensation polymerization, the monomer will affect the purity of the molar ratio of functional groups, so that the molecular weight deviates from the set value.