1、Butyric Acid Glycerides, Glycerol, Lactic Acid and Silicon Dioxide.
丁酸甘油酯，甘油，乳酸和二氧化硅。

2、Lactic acid, acetic acid and butyric acid coexisted in sour brewing products.
酸味釀造產(chǎn)品中乳酸、醋酸、丁酸共存，但比例不同形成的酸味特征也不同。

3、The conversion of butyric acid was over 80%.
在此條件下正丁酸的轉(zhuǎn)化率在80%以上。

4、It was found that the fermentation type was a butyric acid type fermentation.
并且確定發(fā)酵類型以“丁酸型”為主。

5、After acetic acid is consumed, butyric acid gradually transformed from being used and consumed.
丁酸在乙酸消耗后也逐漸轉(zhuǎn)化被利用而消耗。

butyric acid翻譯