助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   劣变茶 的翻译结果: 查询用时:0.007秒
图标索引 在分类学科中查询
所有学科
更多类别查询

图标索引 历史查询
 

劣变茶
相关语句
  “劣变茶”译为未确定词的双语例句
     Study of odour in inferior tea----section smoky tea
     劣变茶气味的研究——烟气部分的定性定量及其成因
短句来源
  相似匹配句对
     C.
     C.
短句来源
     Study of odour in inferior tea----section smoky tea
     气味的研究——烟气部分的定性定量及其成因
短句来源
     The Oxidation Deterioration of Edible Oils and Fats
     食用油脂的氧化
短句来源
     Study of Odour in Scorched Tea.
     焦气味的研究
短句来源
     A STUDY ON SEED DETERIORATION IN SPRING SOYBEANS
     春大豆种子的研究
短句来源
查询“劣变茶”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


A qualitative and quantitative study was carried out on the odour of inferior smoked tea.The result showed that the fumed tea was caused by the presence of thirteen compounds,included phenol,cresol,guaiacol and its detivative and a few multiloop compounds,which were produced by thermolysis of flavonoid,lignin or by imperfect combustion of tea during tea processing.However,the change of amounts of phenol was the most evident.Detecled model to smoke degree based on amounts of phenol was.Y = 20.2016+52.4639 1gX,which...

A qualitative and quantitative study was carried out on the odour of inferior smoked tea.The result showed that the fumed tea was caused by the presence of thirteen compounds,included phenol,cresol,guaiacol and its detivative and a few multiloop compounds,which were produced by thermolysis of flavonoid,lignin or by imperfect combustion of tea during tea processing.However,the change of amounts of phenol was the most evident.Detecled model to smoke degree based on amounts of phenol was.Y = 20.2016+52.4639 1gX,which was a 93.3% correspondence to the actual measurement.The mechanism of forming of smoke and reason of forming of smoky lea were explored,It provided for the first time a basis for the detection of the Inferior tea.

对烟茶劣变气进行了定性定量研究,结果表明:烟茶主要是在加工过程中茶叶不完全燃烧,使类黄酮类、木质素等物质热裂解产生的苯酚、甲苯酚、愈创木酚及其衍生物和少量的稠环化合物等13种物质引起的,其中,苯酚的变化最为明显,以苯酚含量建立的烟气程度计算模式:Y=20.2016+52.4639 1g X与感观审评结果的符合率达93.3%,本研究还探讨了烟气的形成机理及烟茶产生的原因,首次为这种劣变茶的监测提供了依据。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关劣变茶的内容
在知识搜索中查有关劣变茶的内容
在数字搜索中查有关劣变茶的内容
在概念知识元中查有关劣变茶的内容
在学术趋势中查有关劣变茶的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社