flavor substance中文是什么意思
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用"flavor substance"造句"flavor substance"怎么读"flavor substance" in a sentence
中文翻译手机版
- 风味物质
- "flavor"中文翻译 n. 1.味,滋味。 2.风味,情趣,风趣。 3.〔古语 ...
- "substance"中文翻译 n. 1.物质,材料;【哲学】实体,本体,本质 (opp ...
- "flavor" 中文翻译 : n. 1.味,滋味。 2.风味,情趣,风趣。 3.〔古语〕香味,气味。 give a flavor to 加风味,使有风味。 vt. 1.给…添风味[添情趣、添风趣]。 2.给…增加香气,给…调味。 flavor the cake with chocolate 在蛋糕里加巧克力提味。 adj. -ed 1. 提味的。 2. 风味…的(chocolate-flavored cake 有巧克力味道的蛋糕)。 n. -ing 调味;佐料,调味料,香料。 adj. -less 无味的;无风趣的。 adj. -ous 味浓的;有香味的;有风趣的。
- "a substance" 中文翻译 : a物质:一般指a血型红细胞的凝集原物质
- "in substance" 中文翻译 : 本质上, 基本上; 实际上; 实质上
- "substance" 中文翻译 : n. 1.物质,材料;【哲学】实体,本体,本质 (opp. appearance)。 2.实质,内容;(故事等的)要旨,要领,大意,梗概。 3.财产,资产,资力。 4.【神学】灵,(三位一体的)体。 5.(织品的)质地。 The substance is usually more important than the form. 内容总是比形式重要。 I can tell you the substance. 我可以讲大意给你听。 a porous substance 多孔体。 a man of substance 资产家,财主。 in substance 实体上,本质上;大体上。 sacrifice the substance for the shadow 只图虚名不求实效,舍本逐末。 waste one's substance, 浪费财产。
- "substance a" 中文翻译 : a物质
- "substance-a" 中文翻译 : 物质-a
- "acrid flavor" 中文翻译 : 味辛
- "amber flavor" 中文翻译 : 琥珀情味
- "artificial flavor" 中文翻译 : 人造香味剂
- "beany flavor" 中文翻译 : (大)豆腥味; 豆腥味
- "bland flavor" 中文翻译 : 醇和的风味
- "blended flavor" 中文翻译 : 混和香味
- "blending of flavor" 中文翻译 : 调香; 和香
- "burnt flavor" 中文翻译 : 烧焦气味
- "caramel flavor" 中文翻译 : 焦糖味
- "cheese flavor" 中文翻译 : 干酪味
- "cooked flavor" 中文翻译 : 煮熟味
- "cowy flavor" 中文翻译 : 牛膻味
- "cowyard flavor" 中文翻译 : 牛膻味
- "fish flavor" 中文翻译 : 鱼香..; 鱼腥味
- "flat flavor" 中文翻译 : 平淡的味道
- "flavor composition" 中文翻译 : 食用香精; 香味组分
- "flavor defect" 中文翻译 : 风味缺陷
例句与用法
- Food additive and flavoring substances
食品添加剂中铅的测定方法 - Liquor - making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes
摘要酿酒原料在复杂的微生物作用下,经过复杂的生物化学反应,产生乙醇和白酒中的香味物质。 - Retained cider nutrition and flavor substance basically , the technologic condition and project parameters for industrialization are gained
在保证苹果酒营养成分和风味物质不受影响的情况下,获得了工业化生产的工艺条件和工程工艺参数。 - The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor
结果表明,适当的温度和压力相结合,既能缩短啤酒发酵周期,控制啤酒风味物质的组成,又不影响啤酒风味。 - Milk , especially fermented milk , has many kinds of flavor substances , which includes non - volatile acid , volatile acid , carbonyl compounds and hydrolyzates of protein , fat , and lactose
摘要乳尤其是发酵乳中的风味物质种类繁多,包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。 - In this article , the basic method and technology of separating , analyzing and identifying aroma compositions and research achievements of flavor substances were introduced , precursor substances that form aroma compositions were explored
介绍了烟草及烟气中香味物质的分离、分析、鉴定的基本方法和技术以及研究成果,并对形成烟草香味的前体物质进行了探讨。 - Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor , which could make full use of the residual amylum , residual sugar , and long - term fermented flavoring substances in the waste distiller ' s grains
摘要将th - aady和糖化酶活化后用在特殊调味酒的丢糟中,利用了丢糟中的残淀、残糖和长期发酵的香味物质,可节约生产成本,保证口感,增加出酒率。 - Identifications of fresh tomato flavor substances in 16 cultivars with spme ( solid phase microextraction ) and sde - gcms ( steam distillation mass spectromepry ) , giving out the chemical components and the differences of cultivars
摘要分别采用固相微萃取( spme )和同时蒸馏萃取( sde )两种提取技术,对不同番茄品种的16个样品进行风味组分的gc - ms分析鉴定,给出番茄主要挥发性风味组分的化学成分,并对不同品种风味组分的差异进行了初步分析。 - The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein , the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid , and the formation of flavoring substances such as the production of higher organic alcohol , maillard reaction , and the formation of aromatic compounds
白酒酿造过程中的生物化学反应主要包括:大分子物质的降解,如淀粉的降解和蛋白质的降解;小分子物质的变化,如葡萄糖的酵解( emp途径)和丙酮酸的再转化;香味物质的生成,如高级有机醇生成、美拉德反应和芳香族化合物的形成。 - Gas chromatography could be used in the control of liquor sanitary indexes such as methanol and fusel oil , the measurement of main flavoring components contents and the contents of four main esters and trace flavoring substances in liquor , the research on the relations between liquor flavoring compositions and liquor flavors , and the determination of liquor fragrance content
利用气相色谱可对白酒卫生指标甲醇和杂醇油进行控制;对白酒中的主体香含量、四大酯含量、微量香味成分含量进行测定;开展对白酒芳香成分的剖析和风味关系的研究;以及对白酒中酒用香精含量的测定。
- 更多例句: 1 2
相关词汇
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