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关注：1
2013-05-23 12:21
求翻译：本文探讨了微波技术对原始水分米糠和充分水化米糠的稳定效果及营养成分的影响，是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
本文探讨了微波技术对原始水分米糠和充分水化米糠的稳定效果及营养成分的影响，
问题补充： |
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2013-05-23 12:21:38
This paper discusses the original moisture content of microwave technology for rice bran and rice bran stability of full hydration effects and the impact of nutrients,
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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
This article has discussed the microwave technology to the primitive moisture content rice bran and the full hydrated rice bran stable effect and the nutrition ingredient influence,
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2013-05-23 12:26:38
Ogsa-microwave technology for raw water and adequate hydration stability effect of rice bran and rice bran nutrition composition of,
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2013-05-23 12:28:18
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