salted potherb mustard
基本解释
- [經濟學]醃雪裡紅
英汉例句
- 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.
葡萄糖對氨基酸含量的影響極顯著，對風味的影響極顯著，乾菜含水率對色澤的影響高度顯著；
雙語例句
词组短语
- salted d potherb mustard 醃雪裡紅
- dried -salted Potherb mustard 黴乾菜
短語
专业释义
- 醃雪裡紅