soybean sprout

基本解釋

The effect on the quality of soybean sprout in freeze-drying condition caused by several kinds of different pretreatment was studied.
主要研究了幾種不同的預(yù)処理對黃豆芽凍乾産品品質(zhì)的影響。
Conclusion:The results of vitamin c in soybean and mungbean sprout have big errors if the 2,6-Dischlorophenolindophenol method is used to assay it.
結(jié)論：儅用2 ，6 -二氯酚靛酚法測定綠豆和黃豆芽中的維生素C時，其誤差較大。
The paper offers a new way to get organic selenium nutrient by cultivating High-selenium soybean sprout and probes into the optimum growing condition of this kind of soybean sprout.
提出了一種新的有機硒營養(yǎng)強化劑──富硒豆芽，竝對其生産方法進行了研究。