The contents of anthocyaindin and the total soluble sugar decreased from bottom to top and were 14.20%,12.56% and 9.56% respectively.

 
  • 果實(shí)成熟時(shí);花色素苷和可溶性糖含量按照果基、胴部和果頂的順序遞減;分別為14.;20%25、12
今日熱詞
目錄 附錄 查詞歷史
国内精品美女A∨在线播放xuan