基本解釋[食品科學(xué)技術(shù)]表面泛白的巧克力英漢例句雙語例句The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.探索磷脂對(duì)CTCBE及CB兩種巧克力調(diào)溫工藝及抗霜性的影響。blooming chocolate更多例句專業(yè)釋義食品科學(xué)技術(shù)表面泛白的巧克力