1、

Layer the potatoes, asparagus and salmon in the tin.

把土豆、芦笋和大麻哈鱼分层装入罐头内。

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2、

Anton the chef concocts a sensual coupling of lobster and asparagus.

厨师安东用龙虾和芦笋搭配,制作出了一道口感很好的菜肴。

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3、

Vegetables easily affected by ethylene include a asparagus, broccoli, cabbage and cucumbers.

易被乙烯影响的蔬菜包括芦笋, 花椰菜, 卷心菜和黄瓜.

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4、

Trim any tough or woody stalks from the asparagus.

剪掉芦笋上粗硬或老掉的梗子。

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5、

We agree to supply you with complete set of equipment for asparagus precessing line.

我们希望向你方提供一整套芦笋生产线的设备.

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6、

In my country, they don't grow artichokes, avocados, asparagus, or papayas because it's cold.

在我的国家,因为天气冷, 他们不种植朝鲜蓟 、 鲕梨 、 芦笋或者番木瓜.

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7、

A swarthy daughter a asparagus grower, in culottes , shirt, and bandanna, pedaled past on her bicycle.

种芦笋的人家的那个浅黑肤色的女儿, 穿着裤裙 、 衬衫, 系着块大手帕, 踏着她的自行车经过.

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8、

Thermal pasteurization ( TP) at121 ℃ for3min could effectively kill microbials to the undetectable level and prolong the storage time of green asparagus juice.

5.121℃、3min的热杀菌(TP)处理能有效杀灭芦笋汁中的微生物至未检测出水平,延长芦笋汁的贮藏寿命。

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9、

Main compositions: Witch hazel, Natural Locust extract, Angelica collagen, Asparagus juice.

主要成份:天然皂角精华、金缕梅、当归胶原、芦荟汁。

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10、

The soluble protein and total phenolics contents in green asparagus juice were decreased by these two juice extraction technologies. 3.

但这两种取汁工艺均降低了芦笋汁中的可溶性蛋白和总酚含量。

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11、

The principle component in sediment of asparagus juice was sugar. Secondly, protein, pectin, and total phenolics were contained in sediment.

芦笋汁沉淀物的主要成分是糖,其次还包括蛋白质、果胶和总酚。

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12、

The quality change of asparagus juice during storage were a close relation to temperature.

芦笋汁在贮藏过程中的质量变化与温度密切相关。

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13、

Study of asparagus juice beverages

芦笋汁饮料的研究

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14、

Asparagus Juice& Natural and Functional Beverage

芦笋天然功能饮料

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15、

Storage temperature, light and package materials obviously affected the color stability of green asparagus juice during storage time.

贮藏温度、光照和产品包装材料对芦笋汁色泽稳定性产生很大影响。

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16、

A new process for the turbid asparagus juice

芦笋混浊汁的生产工艺研究

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17、

Fructose was the main sugar in sediment of green asparagus juice.

果糖是芦笋汁沉淀物中主要的糖,葡萄糖也参与了沉淀的形成。

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18、

Condensation treatment significantly affected volatile flavoring compounds in green asparagus juice.

浓缩处理对芦笋汁挥发性风味成分有明显影响。

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19、

Condensation technology significantly affected the quality and antioxidant activity in green asparagus juice.

浓缩工艺对芦笋汁的品质和抗氧化活性有明显影响。

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20、

Mung beans, asparagus, sunflower seeds , cottage cheese, pineapple, tofu, spinach and bananas could lift your spirits.

绿豆, 芦笋, 葵花子, 松软干酪, 菠萝, 豆腐, 菠菜,香蕉.

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