The increase in tofu strength and decrease in water-loss rate was related to the increase of SH groups in soymilk and the increase of surface hydrophobicity.是什么意思_The increase in tofu strength and decrease in water-loss rate was related to the increase of SH groups in soymilk and the increase of surface hydrophobicity.在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句