salted potherb mustard

基本解释

• [經濟學]醃雪裡紅

英汉例句

雙語例句

• 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.
  葡萄糖對氨基酸含量的影響極顯著，對風味的影響極顯著，乾菜含水率對色澤的影響高度顯著；

• salted potherb mustard更多例句

词组短语

短語

• salted d potherb mustard 醃雪裡紅
• dried -salted Potherb mustard 黴乾菜

• salted potherb mustard更多词组

专业释义

經濟學

• 醃雪裡紅