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The Secondary Category of Adverb "Ke" and its Tonal Rules;

副詞“可”的次類劃分及其輕重讀規則

It is generally accepted that the ancient Japanese ‘besi’ as an auxiliary verb shows ‘naturally, certain supposition, talker’s will and decision, possibility, order i.

通常認為古日語的"べし"作為助動詞表示當然、確定的推斷、說話者的意志和決定、可能、命令等意義。

In order to produce strong cocoa seedlings and improve seed quantity, An analysis were conducted of the rule of cocoa germination and the growth of cocoa seedling, and also the correlation between the agronomic traits of cocoa fruits and the germination of the seeds.

為了生產可可壯苗、提高種子收獲質量,采用常規方法進行可可育苗試驗,觀察可可幼苗前期生長規律,并利用SAS軟件對可可果實農藝性狀間及其與發芽關系進行相關分析。

PCR Detection of Several Exogenous Vegetative Components in Cocoa Powder;

可可粉中幾種外源植物源性成分PCR檢測技術的研究

To reduce the contamination of cocoa powder by microbes the decontaminative effects of 60Co-γ ray irradiation on cocoa powder and its main nutritional components,such as protein,cocoa butter,total sugar,crude fiber,amino acid,theobromine,caffeine as well as sensory qualities were investigated.

為減少有害微生物對可可粉的污染,探討了60Co-γ射線輻照可可粉的殺菌效果及對可可粉蛋白質、可可脂、總糖、粗纖維、氨基酸含量、可可堿、咖啡因等營養活性成分和感官品質的影響。

Enzymes were used to reduce the particle size and improve the solubility of the cocoa powder.

可可粉在飲料中很不穩定,用纖維素酶、淀粉酶和木聚糖酶對其作用后,其成分、微觀結構和帶電性質都發生了變化。

Effect of emulsification stabilizer on the stability of cocoa milk;

復配乳化穩定劑對可可奶的影響

Effect of processing technology on the stability of cocoa milk;

生產工藝對可可奶穩定性的影響