The influences of cooking time, soaking time and water quantity on the quality of barley tea were studied.
研究了焙炒时间、浸泡时间、浸泡水量对大麦茶品质的影响。
Due to water, soaking time, the influence of factors such as the only part of Chinese wolfberry medicinal ingredients can release into water or soup.
由于受水温、浸泡时间等因素的影响，枸杞中只有部分药用成分能释放到水或汤中。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
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