查询词典 vitamin C

In this article it has been analyzed that the composition of seed oil.mineral trace elements.vitamin C and amino acids in black current and saxifraga.The portion of seed oil in natural black current is 17.9%,In saxifraga it is 22.3%.The linolenic acid composition in natural seed oil is 19.024%.

通过对新疆野生黑加仑和野生马林的脂肪油，8种微量元素，1 7种氨基酸以及维生素 C的含量进行测定得出：黑加仑脂肪油含量为 1 7.9%，马林的脂肪油含量为 2 2 。3 %，其中，黑加仑脂肪油中，r-亚麻酸的含量为1 9.0 2 %，而马林中，其含量为 9.40 %。

Ingredients: Wheat Flour, Sugar, Soybean oil, Salt, Yeast, Bread ImproverSodium stearyl lactate, Diacetyl Tartaric Acid Ester of Mono(di Glycerides ,Vitamin C

小麦面粉，白砂糖、大豆色拉油、食盐、酵母、面包改良剂（含硬脂酰乳酸钠、双乙酰酒石酸单双甘油脂、维生素C）。

It is stickless , sweet-smelling and crisp, meanwhile, rich in Vitamin C.

水果黄瓜植株全雌性，节节有瓜，无刺，清香脆甜，维生素 C 含量较高。

Methods: Fat energy expenditure was determined in individuals with marginal (n = 15) or adequate (n = 7) vitamin C status during a submaximal, 60-minute treadmill test.

脂肪测定个人运动量边缘(15例)或足够的维生素C组(7)在一次次极的地位，60分钟跑测试。

Subsequently, eight of the subjects with marginal vitamin C status completed an 8-week double-blind, placebo-controlled, depletion-repletion trial with submaximal exercise testing.

随后，八名的边缘学科地位完成维生素C八周的双盲、安慰剂对照、枯竭-补铁试验亚极运动试验。

A tasty form of Vitamin C, these chewable or suckable tablets help to boost your immune system.

好吃形式的维生素C ，这些咀嚼或suckable片有助于提高您的免疫系统。

Whangkeumbae and Huangguan Pear were used in the determination of SA immersion, 1mmol/L significantly delayed the degration of starch, titrable acid, vitamin C and cellulose and maitained higher contents of protein and free amino acid under both room and low temperature, and lmmol/L maintained higher content of soluble sugar during storage anaphase under room temperature.

在常温和冷藏条件下，1mmol/L水杨酸处理果实，能够显著抑制黄金梨和黄冠梨果实中淀粉、可滴定酸、维生素C的降解，保持其较高的可溶性蛋白和氨基酸的含量，并保持了常温贮藏后期较高的可溶性糖含量。

Whangkeumbae and Yali Pear were used in the determination of nutritional components contents during fruits maturation: contents of soluble sugar, fructose, glucose and sucrose gradually increased, contents of starch, vitamin C and cellulose gradually decreased, contents of protein and titrable acid increased first and then decreased, content of major elements decreased and content of minor elements showed different trends.

黄金和鸭梨两个品种表现出相同的变化规律，其中：可溶性糖、果糖、葡萄糖、蔗糖含量在果实成熟过程中均呈上升趋势；淀粉、维生素C和纤维素含量呈下降趋势；可溶性蛋白和可滴定酸含量呈先上升后下降的变化趋势；矿质元素中大量元素均表现出下降趋势而微量元素则表现不同的变化趋势。

Analysis of nutritional components in pear fruits of different varieties showed that fructose, glucose and sucrose were predominant sugar in pear fruits, the content of which ranged from 3.40% to 9.24%, 0.21% to 2.72%, 0.10% to 1.69%, respectively; Content of titrable acid was the highest in Bayuehong Pear(0.286%) and lowest in Atago(0.078%); Content of Vitamin C was the highest in Beurre Bosc (9.50 mg/100g) and lowest in Lubaoshi Pear(1.89mg/100g); Content of protein ranged from 127 to 428 mg/100g, content of free amino acid ranged from 24.8 to 77.4 mg/100g; Contents of the same mineral element of different pear varieties were different.

不同梨品种果实营养成分含量的分析结果表明：果糖、葡萄糖和蔗糖是梨果实中的主要糖类，品种间三种糖的含量有较大差异，所测品种果实中三种糖的含量范围分别为：3.40%～9.24%、0.21%～2.72%、0.10%～1.69%；可滴定酸的含量以八月红最高(0.286%)，爱宕最低(0.078%)；维生素C的含量以博斯克最高(9.50 mg/100g)，绿宝石最低(1.89mg/100g)；不同品种间可溶性蛋白和氨基酸的含量差异较大，其含量范围分别为127～428mg/100g和77.4～24.8 mg/100g；不同品种间同一矿质元素的含量存在较大差异。

The SOD activity in toona sinensis bud was 30 % higher than that of cultivated vegetable in control; the content of vitamin C was 40 % higher than that of control.

采用化学发光法和改良的碘量法分别对香椿芽的抗氧化成分SOD和维生素 C含量进行了测定。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。