litchi fruit 荔枝果实
- Firstly, fresh Litchi fruit is red or purple, not very bright color.
第一,新鲜的荔枝果皮呈红色或紫红色,颜色不会很鲜艳; - The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.
在荔枝酒的生产过程中,挥发酸的控制是一个技术瓶颈,发酵过程易造成荔枝果酒挥发酸超标。 - The statistic result shows that the accumulated growth temperature could more reflect the temperature influence on litchi fruit growth than effective accumulated growth temperature.
统计结果还表明荔枝果实发育期间的日生长温度累积值比有效日生长温度累积值更能反映温度条件对荔枝果实发育的影响。
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