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leevane215
|
[求助]
求将一段中文翻译成英文，急。
|
| 本文的研究目的是研究不同马铃薯品种对油炸薯片中丙烯酰胺的影响、γ射线辐照预处理对马铃薯贮藏过程中还原糖以及油炸薯片中丙烯酰胺含量的影响、微波预处理对薯片中丙烯酰胺的影响，以探究降低油炸马铃薯片中丙烯酰胺含量的方法。 |
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danielaiyao
木虫 (小有名气)
- 翻译EPI: 13
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- 专业: 催化化学
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Rio2016: 金币-1, 经查证为机器翻译、欢迎应助但不支持机器翻译、谢谢合作 2013-05-24 21:22:54
leevane215: 金币+30, 翻译EPI+1, ★有帮助 2013-05-31 15:04:28
phu_grassman: 金币-30, 翻译EPI-1, 机器翻译，扣除奖励。 2013-06-09 09:03:22
Rio2016: 金币-1, 经查证为机器翻译、欢迎应助但不支持机器翻译、谢谢合作 2013-05-24 21:22:54
leevane215: 金币+30, 翻译EPI+1, ★有帮助 2013-05-31 15:04:28
phu_grassman: 金币-30, 翻译EPI-1, 机器翻译，扣除奖励。 2013-06-09 09:03:22
| The purpose of this research is to study the effect of different potato varieties on acrylamide in fried potato chips gamma ray irradiation pretreatment of acrylamide in potato chips, the effect of pretreatment of reducing sugar of potato during storage and the content of acrylamide in fried potato chips by microwave, so as to explore the methods for reducing acrylamide in fried potato chips. |
2楼2013-05-14 16:16:35
【答案】应助回帖
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爱与雨下: 金币+1 2013-05-18 12:28:34
leevane215: 金币+20, ★有帮助 2013-05-31 15:04:38
爱与雨下: 金币+1 2013-05-18 12:28:34
leevane215: 金币+20, ★有帮助 2013-05-31 15:04:38
| The objective of the current investigation are to research the effect of different potato varieties on the content of acrylamide in fried potato chips, the effect of gamma irradiation pretreatment on the content of reducing sugar and acrylamide in fried potato chips during potato storage, the effect of microwave pretreatment on the content of acrylamide in fried potato chips, to inquire the method of decreased the content of acrylamide in fried potato chips. |
3楼2013-05-16 22:32:40
青蜂侠
捐助贵宾 (正式写手)
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【答案】应助回帖
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book2005593: 金币-1, google机器翻译，请勿再犯，谢谢合作~ 2013-05-21 21:18:43
leevane215: 金币+20, ★有帮助 2013-05-31 15:04:44
phu_grassman: 金币-20, 如若再犯，将做禁言处理。 2013-06-09 09:04:01
book2005593: 金币-1, google机器翻译，请勿再犯，谢谢合作~ 2013-05-21 21:18:43
leevane215: 金币+20, ★有帮助 2013-05-31 15:04:44
phu_grassman: 金币-20, 如若再犯，将做禁言处理。 2013-06-09 09:04:01
The purpose of this paper is to study the impact of different potato varieties of acrylamide in fried potato chips, gamma-ray irradiation pretreatment of reducing sugars in potatoes during storage and levels of acrylamide in fried potato chips, microwave pretreatment of potatothe impact of the film acrylamide to explore the to reduce fried in potato chips acrylamide levels method. |
4楼2013-05-21 16:55:29
