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关注：1
2013-05-23 12:21
求翻译：食盐和柠檬酸的添加降低了银杏果淀粉糊的黏度，增强了抗老化能力是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
食盐和柠檬酸的添加降低了银杏果淀粉糊的黏度，增强了抗老化能力
问题补充： |
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2013-05-23 12:21:38
正在翻译，请等待...
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2013-05-23 12:23:18
The salt and citric acid reduce the ginkgo fruit Add starch paste viscosity and enhanced the the anti-aging capabilities
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2013-05-23 12:24:58
The table salt and the citric acid increase reduced the viscosity which the gingko fruit starch sticks, strengthened the anti-aged ability
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2013-05-23 12:26:38
Ginkgo fruit salt and citric acid added to reduce the starch paste viscosity, enhances resistance to ageing
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2013-05-23 12:28:18
正在翻译，请等待...
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