一杯草莓汁和一份火腿煎蛋.

A cup of strawberry juice and a fried eggs with ham.

我想要一杯草莓汁.

I want a glass of strawberry juice.

为草莓汁的进一步加工贮藏提供了理论依据。

The results provided theoretical basis for processing and storage of strawberry juice.

研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响。

Colour stability and suspension stability of strawberry juice were studied by using different anti- browning reagents.

摘要研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响.

Colour stability and suspension stability of strawberry juice were studied by using different anti - browning reagents.

汁水：巧克力汁，香草汁，草莓汁。

Sauce: chocolate sauce, vanilla sauce, strawberry sauce.

制汁得率低和色泽改变是草莓汁生产的技术难题.

Low rate of Juice extracting and discoloration were the major problem in strawberry processing.

舀上草莓和草莓汁。

Spoon some of berries and juices over.

气味: 成熟草莓汁和覆盆子的香气混合着细致优雅的香草香料的味道.

Nose: Ripe, juicy strawberry and raspberry aromas with delicate vanilla spice undertones.

本文用差示扫描量热仪测量得到不同湿基水分含量的草莓汁的玻璃化转变温度。

The glass- transition temperature of strawberry with different water content are measured using DSC.