- 更多网络例句与有香脂气味的相关的网络例句 [注：此内容来源于网络，仅供参考]
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And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.
美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。
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Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.
美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。
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And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.
美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有1定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。
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And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with 字串5the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.
美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。
- 更多网络解释与有香脂气味的相关的网络解释 [注：此内容来源于网络，仅供参考]
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balsamous：有香脂气味的
balsamine | 凤仙花 | balsamous | 有香脂气味的 | balsamroot | 香根(产于美国西部)
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balsamroot：香根(产于美国西部)
balsamous | 有香脂气味的 | balsamroot | 香根(产于美国西部) | Balsas | 巴尔萨斯河(位于墨西哥)