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The Secondary Category of Adverb "Ke" and its Tonal Rules;

副词“可”的次类划分及其轻重读规则

It is generally accepted that the ancient Japanese ‘besi’ as an auxiliary verb shows ‘naturally, certain supposition, talker’s will and decision, possibility, order i.

通常认为古日语的"べし"作为助动词表示当然、确定的推断、说话者的意志和决定、可能、命令等意义。

In order to produce strong cocoa seedlings and improve seed quantity, An analysis were conducted of the rule of cocoa germination and the growth of cocoa seedling, and also the correlation between the agronomic traits of cocoa fruits and the germination of the seeds.

为了生产可可壮苗、提高种子收获质量,采用常规方法进行可可育苗试验,观察可可幼苗前期生长规律,并利用SAS软件对可可果实农艺性状间及其与发芽关系进行相关分析。

PCR Detection of Several Exogenous Vegetative Components in Cocoa Powder;

可可粉中几种外源植物源性成分PCR检测技术的研究

To reduce the contamination of cocoa powder by microbes the decontaminative effects of 60Co-γ ray irradiation on cocoa powder and its main nutritional components,such as protein,cocoa butter,total sugar,crude fiber,amino acid,theobromine,caffeine as well as sensory qualities were investigated.

为减少有害微生物对可可粉的污染,探讨了60Co-γ射线辐照可可粉的杀菌效果及对可可粉蛋白质、可可脂、总糖、粗纤维、氨基酸含量、可可碱、咖啡因等营养活性成分和感官品质的影响。

Enzymes were used to reduce the particle size and improve the solubility of the cocoa powder.

可可粉在饮料中很不稳定,用纤维素酶、淀粉酶和木聚糖酶对其作用后,其成分、微观结构和带电性质都发生了变化。

Effect of emulsification stabilizer on the stability of cocoa milk;

复配乳化稳定剂对可可奶的影响

Effect of processing technology on the stability of cocoa milk;

生产工艺对可可奶稳定性的影响