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关注：1
2013-05-23 12:21
求翻译：High and positive correlation coefficients were observed between sensory mealiness (R = 0.84) and galacturonic acid content in the WSP while, sensory crunchiness and instrumentally measured firmness were negatively correlated with this component. The total neutral sugar content in the alcohol-insoluble residues and in 是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
High and positive correlation coefficients were observed between sensory mealiness (R = 0.84) and galacturonic acid content in the WSP while, sensory crunchiness and instrumentally measured firmness were negatively correlated with this component. The total neutral sugar content in the alcohol-insoluble residues and in
问题补充： |
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2013-05-23 12:21:38
高正相关系数感官mealiness （ R = 0.84 ）和半乳糖醛酸含量的，观察在WSP同时，感觉酥和仪器测定坚定性呈负与此组件相关。
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2013-05-23 12:23:18
正在翻译，请等待...
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2013-05-23 12:24:58
当，知觉crunchiness和有助被测量的刚硬消极地 (关联了与这个) 组分时，高和正相关系数在WSP被观察了在知觉粉性之间R = 0.84和半乳糖醛酸的含酸量。 总中立糖内容在alcohol-insoluble残滓和在水溶果胶分数也改变了与苹果纹理物产。
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2013-05-23 12:26:38
高和积极的相关系数观察感官粉状之间 （R = 0.84)、 半乳糖醛酸含量在 WSP 同时，感官的口感和归结与此组件测量的硬度呈显著负相关。总的中性糖含量在醇不溶残渣和水溶性果胶分数苹果质构特性也发生了变化。
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2013-05-23 12:28:18
高和肯定的关联系数在感觉 mealiness 之间观察 (R = 0.84) 和在 WSP 的 galacturonic 酸内容当，感觉脆弱和乐器地被测量的坚固被消极地拿着这个组件相互关联。酒精不能解决的残留物中的总数中立的糖内容和在水可溶解的胶质小部分中也有苹果质地财产改变。
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