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关注：1
2013-05-23 12:21
求翻译：This was possibly due to the fact that during the vacuum drying both the oxygen and light were at their lowest level within the system, thus to avoid chlorophyll degradation (Therdthai & Zhou, 2009), and in this case, the principal cause of color change might be attributed to Maillard reaction and not to chlorophyll’s 是什么意思？ 待解决
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This was possibly due to the fact that during the vacuum drying both the oxygen and light were at their lowest level within the system, thus to avoid chlorophyll degradation (Therdthai & Zhou, 2009), and in this case, the principal cause of color change might be attributed to Maillard reaction and not to chlorophyll’s
问题补充： |
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2013-05-23 12:21:38
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2013-05-23 12:23:18
这可能是由于这一事实 , 在真空干燥的氧气和光在他们的最低级别的系统之内 , 从而避免叶绿素退化 ( Therdthai & Zhou , 2009 ) , 而在这种情况下 , 主要的原因是颜色变化可能是由于对梅拉德反应并不是叶绿素的退化。 真空干燥的比较基本的对流过程、减少了所需的干燥时间 , 因此 , 薄荷香草表现出了良好的抗颜色退化。
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2013-05-23 12:24:58
这可能归结于在真空烘干期间氧气和光是在他们的最低的水平在系统之内的事实，因而避免绿叶素退化 (Therdthai &周， 2009年)，和在这种情况下，颜色变动的主要起因也许归因于梅拉德反应和不绿叶素的退化。 真空烘干与基本的对流过程比较，减少必要的干燥时间，因而，薄荷的草本显示了对颜色退化的好抵抗。
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2013-05-23 12:26:38
正在翻译，请等待...
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2013-05-23 12:28:18
正在翻译，请等待...
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