风味物质 的英文

• flavor substance

• "风味"英文翻译    special flavour; local colou ...
• "物质"英文翻译    matter; substance; material
• "味物质"英文翻译    palatable substance
• "气味物质"英文翻译    odor generating material
• "有气味物质"英文翻译    odorant
• "有味物质"英文翻译    odorant; odorous material; odorousmaterial; palatable substances
• "酒花苦味物质"英文翻译    hobitter substance
• "人造香味物质"英文翻译    artificial flavouring substances
• "天然香味物质"英文翻译    natural flavouring substances
• "香味物质母体"英文翻译    flavour precursor
• "龙虾肌碱〔一种鲜味物质"英文翻译    homarine
• "天然等同的香味物质"英文翻译    natural-identical flavouring substances
• "橄榄中的苦涩味物质"英文翻译    oleuropein
• "风味"英文翻译    special flavour; local colour [flavour]; aroma; relish 地方风味 local cuisine; 家乡风味 local flavour; 别有风味 have a distinctive flavour; 这首诗有民歌风味。 this poem has the distinctive flavour of a ballad.; 风味菜 typical local dish; 风味小吃 local flavour snacks
• "合律草酮〔啤酒花中的一种苦味物质"英文翻译    cohurmulone
• "山椒素〔天然辣味物质，存在于川椒等中"英文翻译    sanshool
• "组氨酸三甲内盐〔一种鲜味物质"英文翻译    herynine
• "萜〔柠檬油中的香味物质之一"英文翻译    terpene
• "苦味物"英文翻译    bitter
• "风味,口味"英文翻译    flavour
• "风味菜"英文翻译    local-style dish; typical local dish
• "风味的"英文翻译    flavoured
• "风味好"英文翻译    raciness
• "风味学"英文翻译    flavology
• "好风味"英文翻译    savoriness; savouriness

• Advances on human heme oxygenase - 1 research
  生姜风味物质研究进展
• The applications of these advanced technologies will play key roles in the studies of flavor components and key aromas in the chinese rice wine
  随着先进技术的应用，必将对中国黄酒风味物质以及特征香味成分的研究起到决定性的作用。
• 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。
• Flavour compounds of fermented sausage are formed through carbohydrate fermentation , fat metabolism , nitrogenous compounds decompound and spices . flavour components of fermented sausage and its origins are summarized in this paper
  发酵香肠的风味物质主要来自于碳水化合物、脂肪、蛋白质的代谢和氧化,以及人为添加的香辛料。本文概述了现已鉴定的发酵香肠的主要风味物质及来源的研究情况。