英语语法分析

This paper deals with the changes of chemical substances during the storage of Chinese chestnut (Castanea mollissima).

这篇论文研究了板栗贮藏过程中其化学物质所发生的变化。

The storage time and temperature models of Castanea Henryi were studied in the third part.

第三部分研究了锥栗贮藏时间、温度模型。

Also, the processing technology of microwave puffing Castanea henryi flaky pastry was studied according to market needs.

并在此基础上，结合市场需求，对锥栗酥饼微波膨化工艺进行了研究。