salted potherb mustard

基本解释

• [经济学]腌雪里红

英汉例句

双语例句

• 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；

• salted potherb mustard更多例句

词组短语

短语

• salted d potherb mustard 腌雪里红
• dried -salted Potherb mustard 霉干菜

• salted potherb mustard更多词组

专业释义

经济学

• 腌雪里红