青云英语翻译

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翻译结果1复制译文编辑译文朗读译文返回顶部

This paper discusses the original moisture content of microwave technology for rice bran and rice bran stability of full hydration effects and the impact of nutrients,

翻译结果3复制译文编辑译文朗读译文返回顶部

Ogsa-microwave technology for raw water and adequate hydration stability effect of rice bran and rice bran nutrition composition of,

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正在翻译,请等待...

翻译结果5复制译文编辑译文朗读译文返回顶部

This article has discussed the microwave technology to the primitive moisture content rice bran and the full hydrated rice bran stable effect and the nutrition ingredient influence,
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