mouthfeel中文是什么意思

• (对所吃食品的)口感。
  

• "body mouthfeel" 中文翻译 :    口感
• "mouthful" 中文翻译 :    n. 满口,一口,少量(的食物)；〔俚语〕适当[不适当]的批评[暗示]。 You said a mouthful. 〔美俚〕你说得极对[真妙]。 at a mouthful 一口。 make a mouthful of (sth.) 一口吞下。
• "mouthertinhorn" 中文翻译 :    吹牛的人
• "mouthier" 中文翻译 :    穆捷
• "mouther" 中文翻译 :    n. 吹牛的人,说大话的人。
• "mouthier en bresse" 中文翻译 :    穆捷昂布雷斯
• "mouthed" 中文翻译 :    有口的
• "mouthier haute pierre" 中文翻译 :    穆捷上皮埃尔
• "mouthe" 中文翻译 :    穆特
• "mouthier-en-bresse" 中文翻译 :    穆捷昂布雷斯
• "mouthana" 中文翻译 :    穆萨纳

• The effect is a less fermentable wort ， with a bit more mouthfeel than beer made with a pale ale malt
  它的作用是比啤酒更有一种麦芽麦酒的口感，较不容易发酵。
• Its smooth and solid mouthfeel is very different from sponge or chiffon cake s springy and moist quality
  这是味道相当浓郁的蛋糕,且口感扎实和戚风及海棉蛋糕相当不同
• Also be one of crab of important edible sea , the flesh is solid and mouthfeel pine is tender , flavour is delicious
  亦为重要食用海蟹之一，肉坚实而口感松嫩，味道鲜美。
• Deep ruby color , rich and complex aromas of blackberry and for long incense , has a fruity bouquet of blackcurrant , mouthfeel supple fullness
  酒体呈深红宝石色，浓郁复杂的黑莓果香，些许辛辣黑醋栗的气息，口感柔顺充盈。
• Palate : a medium - weight wine showing blackberry , ripe cherry and sweet mocha oak flavours . the mouthfeel is soft and fresh with light , but balanced , tannins
  口感：中至厚身的酒体，有黑樱桃、熟樱桃和甜咖啡橡木的味道，口感柔软、新鲜和轻快，单宁平衡。
• Color and stabilization are excellent ; more respect to varieties fruity , long and rich aromas ; with mouthfeel , complex , aging value , for high quality grand red wine
  美丽的颜色和极好的颜色稳定性，体现典型的葡萄品种香气，口感饱满而复杂，具中期陈酿潜力。
• Rich , plumy red in colour . commercially appealing style with dark raspberry fruit flavours supported by mocha and spice . provides ripe red cherry and strawberry flavors with a soft , velvety mouthfeel
  色泽如红莓般深厚，覆盆子的味道伴随著咖啡和辛香，口腔满布樱桃和草莓的醇和。
• However , the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness , low gel viscosity and bad mouthfeel etc . these problems were improved through regular breeding methods but it was only slightly . the main aim of this study was to modify rice starch quality by molecular biology methods
  然而，在杂交稻中许多品种存在品质不优的问题，尤其是直链淀粉含量太高，其蒸煮品质上表现为粘性小，硬度大，口感不好等问题，采用常规育种的方法虽然取得了一些进展，但进程太慢，效果不理想。

• mouthfeel meaning