请各位英文比较强的哥哥姐姐们翻译一下 这是我论文的题目和摘要:
来源:百度知道 编辑:UC知道 时间:2024/09/18 04:24:19
1.请不要使用翻译软件翻译,因为那样肯定驴唇不对马嘴。
2.如果翻译准确的话,本人一定追加50分以上,现在先给20.
题目改了:澄清洋葱汁的酶法制备及其保藏性能的研究
Clarifies the onion juice the enzyme law preparation and the short-term preservation research abstract: This experimental study has clarified the onion juice with the pectolase preparation the craft and clarifies the onion juice the short-term to store the performance. Has carried on the optimization to the pectolase processing onion juice most suitable condition, and through the orthogonal test determination most suitable condition is: Enzyme recruitment 0.04%; Response time 120min; Function temperature 50℃; In clarifies the onion juice the short-term to store in the process, not only joins 0.6g/kg the sorbic acid potassium and unifies 4℃ the refrigeration to be possible to make the good anticorrosion progress, moreover may also maintain the good clear effect.
Enzymatic clarification of onion juice Preparation and short-term preservation of research Abstract: This study preparation with pectinase to clarify the process of onion juice and onion juice to clarify the performance