potherb mustard

基本解释

Soft can processing technique of water bamboo with pickled potherb mustard was optimized.
对雪菜茭白软罐头的加工工艺进行了探讨和优化。
In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.
葡萄糖对氨基酸含量的影响极显著，对风味的影响极显著，干菜含水率对色泽的影响高度显著；