The best cup characteristic are produced when the ratio of the degradation of trigonelline to the derivation of Nicotinic Acid remains linear.

 
  • 最佳的杯中特征產(chǎn)出于這樣的時(shí)間:葫蘆巴酰胺降解與煙酸衍生的比率保持線(xiàn)性。
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