flavouring ['fleivəriŋ]

flavouring的基本解释

-

[变形] flavour的现在分词

n.

调味料, 调味品, 香料

与flavouring相关的网络例句 [注：此内容来源于网络，仅供参考]

The Bergamot Orange is the flavouring used in Earl Grey Tea.

香柠檬油是一种在格雷伯爵茶中使用的香味剂。

Almond oil is used for flavouring and for skin care preparations and is extracted from the kernel of the Bitter Almond.

杏仁油是用於调味和皮肤护理的准备工作，并提取内核的苦杏仁。

And the characteristics of body their trace components are as follows: Luzhou－flavour liquor has ethyl caproate the main flavour component with its content 160～250mg/100ml (above 40％ of total ester); Fen－flavour liquor has ethyl acetate the main body flavour component, above 50％ of total ester, and the content of ethyl lactate and ethyl acetate above 90％ of total ester; Tte main body flavour component of Maotai－flavour liquor is still uncertain, and it has higher furfural content (260mg/100ml); Sanhua－flavour liquor,β－phenethyl alcohol is a special characteristic for it and the content of ethyl lactate is 73％ of total ester; In other flavour liquors,the specific flavouring components vary because of different types.

其微量成分特征为：浓香型白酒以己酸乙酯为主，含量在160～250mg/100ml，占总酯40％以上；清香型白酒以乙酸乙酯为主体香，占总酯的50％以上，乙酸乙酯与乳酸乙酯的含量占总酯90％以上；酱香型白酒的主体香暂无定论，其糠醛含量较高，达260mg/100ml；米香型白酒以β－苯乙醇为特征成分，乳酸乙酯含量占总酯高达73％。其他香型白酒因门类不同，以数种成分为其特征。

与flavouring相关的网络解释 [注：此内容来源于网络，仅供参考]

Flavouring：香料

会使牙齿变黑,食用过多,则会降低食欲及人体功能,而且在长期嚼食情况下,可能产生强烈化学性刺激的亚硝基致癌物质.6.)红灰与白灰 两者的差异在於红灰有加入甘味料(sweetening),调味品(condiments)或香料(flavouring),等各家偏方.红灰

Flavouring：刀剂

flavoprotein 黄素蛋白 | flavouring 刀剂 | flexibility 展曲性

Flavouring：调味料

flavour 滋味 | flavouring 调味料 | flavourless 无味的

Flavouring：调味品

flavoured /风味的/ | flavouring /调味品/ | flavourless /无味的/无风趣的/

flavouring essence：食用香精(油) 食用香料 香气

cotton 棉花, 棉线 | flavouring essence 食用香精(油) 食用香料 香气 | screw gauge 螺纹规