The beverage is ivory yellow homogenous and savory . Its protein content and sugar content is 8.92 %.

饮料呈乳黄色、质地细腻、口味适中, 其蛋白质含量为1.02%,总糖含量为8.92%.

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The content of VC is 179.80 mg · kg - 1 ( FW ), soluble sugar is 2.42 % ( DW ), protein is 24.34 % ( DW )

kg -1 ( FW ), 可溶性总糖2.42% ( DW ), 粗蛋白24.34% ( DW ).

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When abscission occurred, total sugar and soluble protein were decreased, but reducing sugar was increased.

当脱落发生时, 培养体的总糖及可溶性蛋白的含量降低, 但还原糖含量升高.

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ObjectiveTo approach a moisture detecting method in garlic total sugar.

目的探讨大蒜总糖的水分测定方法.

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Content changing trend of dextrose, fructose, sucrose and starch was the same as the soluble sugar.

葡萄糖 、 糖 、 糖及淀粉的含量变化趋势与可溶性总糖相似.

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