1、

Effect of Processing Technology on the Volatiles in Cured Fish

加工工艺对腌腊鱼中挥发性成分的影响

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2、

Studies on change of main chemical components of burley tobacco during air curing process

不同晾制阶段白肋烟主要化学成分的变化

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3、

With wine, it is again in the fining process that animal derived ingredients make an appearance.

随著葡萄酒,这是再次细化的进程,动物源性成分进行外观。

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4、

Semi-affix emergence in Chinese as a combining form in substantially.

类词缀作为一种构词成分大批量在汉语中涌现。

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5、

Used as a combining form; relating to of or by or to or from or for the self.

作为构词成分使用;属于、关于、为了、通过自我而来或为了自我。

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6、

Having blood of a certain type; used as a combining form.

有某种类型的血,用作构词成分。

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7、

( combining form) indicating the head of a staff.

(构词成分)指全体职员的首领。

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8、

Inquiring into the Best Component of Wire Rods for Cotton Baling Wire

棉花打包丝用盘条最佳成分探讨

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9、

Compared with general time delayed filter, the controller depresses the high frequency components of the command input, and reduces the excitation of the vibratory modes and ballistic motion of the system.

与常用的时滞滤波器相比,能抑制控制信号的高频成分,降低未建模动态激励和运动冲击。

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10、

This paper discusses the causes of the functional shift of the distinguishing words from the point of grammar, semantics and pragmatics.

本文主要从词类地位、构词成分、语义、语用等角度探讨区别词功能游移的原因。

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11、

The results showed that the main flavor components, dihydrocoumarin and coumarin, in tonka beans were dramatically influenced by high-voltage static field.

结果表明,高压静电场对黑香豆的主要致香成分&香豆素和二氢香豆素有较显著的影响。

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12、

There are many alternatives to bear bile on the market, containing the active constituent found in bear bile: UrsoDeoxyCholic Acid ( UDCA).

市场上有很多可以替代熊胆功能的药物,包括在熊胆上发现的有效成分:熊脱氧胆酸。

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13、

The major constituents are: β-Caryophyllene, γ-Cadinene, Benzyl benzoate and α-Humulene.

主要成分为:β-石竹烯,杜松烯,苯甲酸苄酯,α-葎草烯等。

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14、

Thinking of the inherent characteristic of the wolf berry wine, the clarifying efficiency of three kinds of methods to the wolf berry wine, such as pectinase, gelatin and chitosan were studied.

针对枸杞酒本身的特有成分,研究了果胶酶酶解、果胶酶与明胶复合处理、壳聚糖澄清三种方法对发酵型枸杞红酒的澄清效果。

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15、

The paper aims to discuss the ways to correct biased error in word order caused by interference of native language when Japanese students learn Chinese language as foreign language.

本论文主要在中日单句层面上进行语序的对比,从词类、句子成分角度入手,探讨日本学生在汉语学习过程当中由于母语的语序干扰而产生的语序偏误问题。

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16、

Effect of Substrate Biasing Voltage on the Composition of the Surfacial Film

衬底偏压对膜表面层成分的影响

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17、

Determined the tea plant biochemistry component content.

测定各处理茶树生化成分含量。

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18、
19、

Nutrient content in bleeding sap was different along with the age of bamboo.

伤流液营养成分含量因竹龄不同而差异显著,4度竹含量较低。

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20、

Advances in Chemical Composition of Bombyx Batryticatus and its Identification Techniques

白僵蚕的化学成分和鉴别技术研究进展

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