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naclonly木蟲 (小有名氣)
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[求助]
哪位達(dá)人幫我潤色一下，已寫成英語，求修改
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| For improving the sensitivity and accuracy of chromatography quantitative analysis of beer, we should use advanced gas chromatography and column to analysis the trace fragrance components and complex components ratio, and then we could establish a new standard fingerprints for beer, which combine together with sensory evaluation used in beer quality stability evaluation, so it is a scientific and effective evaluation method. First of all, we should analysis on beer for establishment of beer standard fingerprint database, then select some batches of beer by contrast, especially the low contents of trace flavor components were compared, then we can scientifically judge the beer conform to standards, then to master a variety of beer's personality characteristics in order to make a reasonable control and guide technology |
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風(fēng)之魂靈zd
木蟲 (正式寫手)
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【答案】應(yīng)助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Mally89: 金幣+1, 感謝應(yīng)助！ 2012-07-17 20:11:32
naclonly: 金幣+10, 翻譯EPI+1 2012-07-17 20:39:28
Mally89: 金幣+1, 感謝應(yīng)助！ 2012-07-17 20:11:32
naclonly: 金幣+10, 翻譯EPI+1 2012-07-17 20:39:28
|
For improving the sensitivity and accuracy of chromatography quantitative analysis of beer, we should use advanced gas chromatography to measure the ratio of trace fragrance components and complex components, then establish a new standard fingerprints of beer, which contains a sensory evaluation of beer quality stability. First of all, we should create a beer standard fingerprint database. Then, as a contrast, we select some batches of beer that lack of trace flavor components to compare with the standard scientifically. Finally, we can make a reasonable management and guidance technology to master a variety of beer's personality characteristics. 概當(dāng)拋磚引玉了哈， |
5樓2012-07-17 12:50:07
風(fēng)之魂靈zd
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2樓2012-07-16 22:53:49
naclonly
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3樓2012-07-17 08:55:03
古可ぷ
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- 管轄: 導(dǎo)師招生
4樓2012-07-17 09:05:14
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