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your2007至尊木虫 (著名写手)
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[求助]
帮忙润色下英文谢谢
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milk fat, protein, total solids (Ts) and non fat solids (NFS) contents were related by high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). Whereas , milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness. 审稿人觉得这里用词不妥，比如whereas 求达人帮帮改下这个句子，谢谢 |
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qfzcom
铁杆木虫 (著名写手)
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your2007: 金币+5, ★有帮助, 3q 2013-01-15 21:06:16
your2007: 金币+5, ★有帮助, 3q 2013-01-15 21:06:16
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milk fat, protein, total solids (Ts) and non fat solids (NFS) contents were related （with ）high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). Also， milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness 这几句话应该是相联系的，或者说是承接的关系 |
5楼2013-01-15 17:19:55
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本帖内容被屏蔽 |
2楼2013-01-15 16:59:08
your2007
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辛苦你了 真诚感谢~3楼2013-01-15 17:02:18
nwsuafliu
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your2007: 金币+10, 翻译EPI+1, ★★★很有帮助, 3q 2013-01-15 21:06:01
your2007: 金币+10, 翻译EPI+1, ★★★很有帮助, 3q 2013-01-15 21:06:01
| The milk fat, protein, total solids (Ts) and non fat solids (NFS) contents exhibited high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). In addition, milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness. |
4楼2013-01-15 17:12:09