1·About 77% of the glycosidic aroma precursors in fresh tea leaves remained in the final green tea product, which was perceived a potential source of additional green tea aroma.
在成品绿茶中仍保留约77%的糖苷类香气前体，这为绿茶香气品质的进一步改善留下了广阔的空间。
2·An oligosaccharide contains2to20sugar units joined by glycosidic bonds.
一个寡糖由2 ~ 20个糖单元由糖苷键连接起来。
3·An oligosaccharide contains 2 to 20 sugar units joined by glycosidic bonds.
一个寡糖由2 ~ 20个糖单元由糖苷键连接起来。
4·Other factors include molecular weight, composing of monosaccharide residues, category of glycosidic bond and other substituted ions and so on.
多糖的分子量、 单糖种类、 糖苷键的类型以及其他离子的取代，也在一定程度上影响多糖活性。
5·DESCRIPTION STARCH, chemical formula (C6H10O5) n, is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.
产品说明淀粉化学式为(C6H10O5) n，是大量葡萄糖单元通过糖苷链组成的多糖碳水化合物。