glycoalkaloid content
醣鹼含量
detecting glycoalkaloids
檢測醣鹼
glycoalkaloid levels
醣鹼水平
high glycoalkaloid
高醣鹼
glycoalkaloid toxicity
醣鹼毒性
measuring glycoalkaloids
測量醣鹼
glycoalkaloid presence
醣鹼存在
analyzing glycoalkaloids
分析醣鹼
reducing glycoalkaloids
降低醣鹼
glycoalkaloid compounds
醣鹼化合物
potatoes contain glycoalkaloid compounds, primarily solanine and chaconine.
馬�鈴薯含有醣類生物鹼化合物，主要是龍葵素和查康寧。
the level of glycoalkaloid in potatoes can vary depending on the variety.
馬鈴薯中的醣類生物鹼含量會根據品種而有所不同。
high glycoalkaloid concentrations can make potatoes bitter.
高濃度的醣類生物鹼會使馬鈴薯產生苦味。
cooking can reduce glycoalkaloid content, but doesn't eliminate it entirely.
烹調可以降低醣類生物鹼的含量，但無法完全消除。
glycoalkaloid toxicity is a concern with improperly stored potatoes.
不當儲存的馬鈴薯會存在醣類生物鹼的毒性問題。
testing for glycoalkaloid levels is crucial for potato processing.
測試醣類生物鹼的含量對於馬鈴薯加工來說至關重要。
certain tomato varieties also contain glycoalkaloid compounds.
某些番茄品種也含有醣類生物鹼化合物。
researchers are studying glycoalkaloid biosynthesis in potatoes.
研究人員正在研究馬鈴薯中醣類生物鹼的生物合成。
glycoalkaloid content is influenced by environmental factors and storage conditions.
醣類生物鹼的含量會受到環境因素和儲存條件的影響。
the presence of glycoalkaloid is a natural defense mechanism for the potato plant.
醣類生物鹼的存在是馬鈴薯植物的自然防禦機制。
consumers should discard potatoes with a strong glycoalkaloid taste.
消費者應丟棄具有明顯醣類生物鹼味道的馬鈴薯。
glycoalkaloid content
醣鹼含量
detecting glycoalkaloids
檢測醣鹼
glycoalkaloid levels
醣鹼水平
high glycoalkaloid
高醣鹼
glycoalkaloid toxicity
醣鹼毒性
measuring glycoalkaloids
測量醣鹼
glycoalkaloid presence
醣鹼存在
analyzing glycoalkaloids
分析醣鹼
reducing glycoalkaloids
降低醣鹼
glycoalkaloid compounds
醣鹼化合物
potatoes contain glycoalkaloid compounds, primarily solanine and chaconine.
馬�鈴薯含有醣類生物鹼化合物，主要是龍葵素和查康寧。
the level of glycoalkaloid in potatoes can vary depending on the variety.
馬鈴薯中的醣類生物鹼含量會根據品種而有所不同。
high glycoalkaloid concentrations can make potatoes bitter.
高濃度的醣類生物鹼會使馬鈴薯產生苦味。
cooking can reduce glycoalkaloid content, but doesn't eliminate it entirely.
烹調可以降低醣類生物鹼的含量，但無法完全消除。
glycoalkaloid toxicity is a concern with improperly stored potatoes.
不當儲存的馬鈴薯會存在醣類生物鹼的毒性問題。
testing for glycoalkaloid levels is crucial for potato processing.
測試醣類生物鹼的含量對於馬鈴薯加工來說至關重要。
certain tomato varieties also contain glycoalkaloid compounds.
某些番茄品種也含有醣類生物鹼化合物。
researchers are studying glycoalkaloid biosynthesis in potatoes.
研究人員正在研究馬鈴薯中醣類生物鹼的生物合成。
glycoalkaloid content is influenced by environmental factors and storage conditions.
醣類生物鹼的含量會受到環境因素和儲存條件的影響。
the presence of glycoalkaloid is a natural defense mechanism for the potato plant.
醣類生物鹼的存在是馬鈴薯植物的自然防禦機制。
consumers should discard potatoes with a strong glycoalkaloid taste.
消費者應丟棄具有明顯醣類生物鹼味道的馬鈴薯。
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