产生糖的

Two other food ingredients which can negatively affect an individual with diabetes are salt and sugar.

其他两个食品成分可能产生负面影响的个人与糖尿病是盐和糖。

Oligosaccharides are important elicitors that can induce resistance of plants against pathogens.

寡糖是一类重要的激发子，能诱导植物产生抗病性。

In addition, the levels of photosynthesis gene expression induced by C/N balance, plant growth regulators and hexoses might also result in photosynthetic acclimation.

此外，植物体内C/N平衡、生长调节物质和己糖激酶对光合基因表达水平的调控等多个方面也会对光合适应产生影响。

Moreover, MeJA induced defense genes, such as pathogenesis-related proteins (PR2a), phenylalanine ammonia-lyase, BX9, and TPS. MeJA also increased DIMBOA and Vannillic acid content of leaves and roots significantly but leaf p－Hydroxybenzoic acid concentration was decreased significantly and Protocatechuric acid was produced in roots only.

1MeJA叶片处理能诱导叶片和根系中丙二烯氧化物环化酶基因、糖基转移酶（BX9）基因、苯丙氨酸转氨酶基因的表达，使叶片和根系中丁布含量升高，同时，6μL/L MeJA处理使第二叶中原儿茶酸含量显著降低，诱导根中产生原儿茶酸，使第二叶中香草酸含量和根中未知物质峰面积显著增大。

A monosaccharide,CH2OH4CHO,commonly occurring in lactose and in certain pectins,gums,and mucilages.

半乳糖一种单糖，CH2OH4CHO，一般产生于乳糖及特定的果酸、树胶及胶质物中

Galactose: A monosaccharide, CH2OH 4CHO, commonly occurring in lactose and in certain pectins, gums, and mucilages.

半乳糖：一种单糖，CH2OH 4CHO，一般产生于乳糖及特定的果酸、树胶及胶质物中

In above fermentation conditions, sweet sorghum stalks which contain 13％ total sugar and 80％ water content, were wringed directly to 0.5cm, after fermenting in 35℃ for 24h, they produced 0.298g ethanol per gram dry sweet sorghum.

在上述优化条件下，将总糖含量为13％，含水量约80％的甜高粱秸秆直接绞碎，在35℃下固态发酵，每克甜高粱干料可以产生0.298g乙醇。

A mixture of wine, sugar and yeast is added to the still wine and will set off a further fermentation in the bottle to create the sparkle.

把葡萄酒、糖和酵母的混合物加入一般葡萄酒中，会在瓶中引起第二次发酵产生汽泡。

A mixture of wine, sugar, and yeast is added, and it is then transferred to pressure tank s for a second fermentation that yields carbon dioxide and effervescence.

香槟酒首先在不锈钢大桶内发酵，然后加入葡萄酒、糖和酵母菌的混合物，再移到耐压瓶中进行第二次发酵，让其产生二氧化碳和发泡。

A mixture of wine, sugar, and yeast is added, and it is then transferred to pressure tanks for a second fermentation that yields carbon dioxide and effervescence.

香槟酒首先在不锈钢大桶内发酵，然后加入葡萄酒、糖和酵母菌的混合物，再移到耐压瓶中进行第二次发酵，让其产生二氧化碳和发泡。

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。