4. The most suitable C source for Paecilomyces cateniannulatus is grape sugar and maltsugar.
发现环链拟青霉最适生长葡萄糖和麦芽糖提供碳源的培养基；
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5. I live in that solitude is painful in youth, but in the mature years they enjoy as if it were maltsugar.
我孤寂地生活着，年轻时痛苦万分，而在成熟之年里却甘之如饴。
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6. Sometimes the skin is rubbed with malt sugar to give it an amber colour and is then hung up to air dry before roasting in the oven.
有时厨师会给鸭皮抹上饴糖使它变成琥珀色，在放入烤炉烘烤之前还需要把鸭子挂在空气中干燥。
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7. On the road of life, not all people can relateto, nor will there be people alwaysunderstand you, you have to do is to enjoyas if it were malt sugar and grow, and notretreat.
8. Carbohydrates were first named according to their natural sources; e.g., beet sugar, cane sugar, grape sugar, maltsugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen.
9. Carbohydrates were first named according to their natural sources; e. g., beet sugar, cane sugar, grape sugar, maltsugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen.
10. Hops are added during brewing and after the enzymes of the malt have converted the Starch to the sugar maltose.
酿造过程中，当酶已经把淀粉转化为麦芽糖之后加入酒花。
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11. The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively.
12. Rub the red wine, marmite malt sauce, black pepper, sugar and light soy sauce over the spare rib until well combined, marinate for 15 minutes.
用红酒，妈蜜麦芽胚胎酱，黑胡椒粉，白糖和酱青倒在排骨，涂均上下两边，腌制至少15分钟。
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13. Most of the increase comes from fruit, vegetable, and vegetable oil imports, although there were continued increases in wine, malt beverages, sugar, and rubber, adds USDA.
14. In commercial brewing, the wort is made by producing fermentable sugars and yeast nutrients from malt, sugar, and hops.
在商业酿造中，是用麦芽、糖、酒花和相应的酵母来得到麦芽汁的。
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15. Rub the red wine, marmite malt sauce, black pepper, sugar and light soy sauce over the spare rib until well combined, marinate for 15 minutes. Reserve the seasoning juice.
16. The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
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17. The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
