The quality character of specific flue - cured tobacco leaves was better aromatic particularity and higher aromatic quantity.
特色烤烟即是优质有个性的烤烟,对其质量形成的机理还十分缺乏了解.
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The second stage hydrogenation, adopts higher aromatic hydrocarbon, comes up to food grade white oil.
以高粘度基础油为原料, 采用两段加氢工艺, 生产合格的高粘度食品级白油.
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