还原糖和非还原糖对面团延伸性的影响也不同。
The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.
愈伤组织在处理培养期间，淀粉和非还原糖含量的动态变化受ABA影响明显。
During the period of rice culture, the contents of starch and non-reducing sugar were also significantly affected by ABA.
淀粉、非还原糖、可溶性蛋白质、游离氨基酸、叶绿素含量在陈化过程中均保持下降趋势。
The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.
定期取样，测定大米的脂肪酸、水溶酸、还原糖、非还原糖、粘度和过氧化物酶活性的变化。
The samples were taken regularly to determine fatty acid, soluble acid, reducing sugar, non-reducing sugar, viscosity and peroxidase.
定期取样，测定大米的脂肪酸、水溶酸、还原糖、非还原糖、粘度和过氧化物酶活性的变化。
The samples were taken regularly to determine fatty acid, soluble acid, reducing sugar, non-reducing sugar, viscosity and peroxidase.
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