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Not only the bilberry health-production vinegar has good taste and abundant nutrition,but also it has special health-production function for human body.
都柿保健醋不但风味好、营养丰富，而且对人体有独特的保健功能。
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Using this as a foundation, he subsequently helped revolutionize full-flavored contemporary fine dining by blending different flavors and styles that he had encountered from extensive travel and work that took him to the Far East, specifically Macau, Hong Kong and Hanoi.
那一段经历为他打下很好的基础，后来他将他在远东各地，特别是澳门、香港和越南旅游工作时品尝过的风味和菜式进行混合创新，创造出一种当代全风味烹饪。
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After cooking, ketones increase, 3-penten-2-one, 1-penten-3-one and 2-nonanone contributed the good flavor. At the same time, cooking reduced the acids and ringed compounds, which was benifical for the flavor. Although the content of aldehydes didn't change significantly, but the contents of some aldehydes, such as benzaldenyde, heptanal, nonyl aldenhyde lilac aldehyde and 4Z-heptenal, which contributed good flavor to the cooked oyster, increased.Maillard reaction was used to improve the flavor of the flavor product from oyster.
对于生牡蛎，烃类以及1-辛烯-3-醇、4-壬烯醛、2-辛醛等会对风味产生较大的影响；在煮制后的牡蛎中，酮类的数量增加，并大多贡献出美好的风味，其中3-戊烯-2-酮、1-戊烯-3-酮、2-壬酮对煮制牡蛎的风味具有好的作用：煮制会使酸类和带有不良风味的环状化合物的数量减少；醛类的数量和含量在煮制前后虽然没有太大的改变，但是苯甲醛、庚醛、壬醛、丁香醛、4-Z庚烯醛等可以产生良好风味的物质含量增加，贡献了煮制后牡蛎的美好风味。
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Results show that 1% O2 is harmful to peach fruit which surface colour changes unnormally, and off-flavor is lost. As compared with cold-stored fruits, peach fruits stored in (5～10)% O2+(5～10)% CO2, especially in 10%O2+10%CO2, remain preferable quality including flavor, texture and colour, slower softening speed as well as lower pH value and juice extraction rate after 60 days, which means chilling injury is reduced greatly, but the soluble solid content of the fruit has not been affected obviously.
结果表明，1%的O2对桃果实产生伤害，表现为表面色泽非正常变化、桃固有风味丧失并产生严重异味；(5～10)%O2、(5～10)%CO2气体成分能够在60 d的贮藏期内保持桃果实的品质，尤其是10%O2＋10%CO2处理较好地保持了果实的风味、质地和色泽，出库后果肉不褐变。
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According to the peculiar processing characters of opuntia dillenii haw and green bean, they can be made into good-taste and nutritious green drinks which is good to health by scientific research.
根据仙人掌和绿豆的加工特性、经科学研究制得风味好、营养价值高且具有保健功能的绿色饮品。
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The nutrient value such as beautiful dish , lettuce , green cauliflower , violet wild cabbage the south of tall , raciness
花菜，生菜，绿菜花，紫甘蓝等营养价值高，风味好的南方
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The optimum hydrolytic conditions of razor clam for neutral protease were : enzyme concentration 2.4%, hydrolysis temperature 50癈, substrate concentration 1:3, pH 7 and reaction time 6 hrs with the degree of hydrolysis and extraction rate of total nitrogen 42.46% and 83.04% respectively; and foracid protease they were: en/yme concentration 6.0%, hydrolysis temperature 50癈, substrate concentration 1:4, pH3.5 and reaction time 5 hrs with the degree of hydrolysis and extraction rate of total nitrogen 46.37% and 87.94% respectively, the hydrolysate being clear light yellow. For the combination of two kinds of proteases they were: first hydrolyzing with 2.6% f 1 avouryme for 3 hrs, then hydrolyzing with 2.4% neutral protease for 3 hrs with the degree of hydrolysis and extraction rtiie of total nitrogen 4-1.57% and 86.95% respectively.
最后综合考虑了水解率、总氮回收率和水解液的色泽、澄清度等指标，得出了较适宜的酶种为单酶以枯草杆菌中性蛋白酶和酸性蛋白酶效果较好，双酶以风味蛋白酶与枯草杆菌中性蛋白酶双酶组合水解效果较好，其适宜的水解工艺条件分别为：枯草杆菌中性蛋白酶加酶量为2.4%，水解温度50℃，料水比1：3，pH值中性条件下水解6h，绕蛙蛋白质的水解率和总氮回收率分别为42.46%和83.04%；酸性蛋白酶水解编蛙肉的适宜的工艺条件为加酶量6.0%、水解温度50℃，料水比l：4，pH值3.5条件下水解sh，水解率为46.37%，总氮回收率为87.94%，水解液呈较清澈的淡黄色；双酶采用先用2.6%风味酶水解3h后，再加入2.4%中性蛋白酶水解3h，水解率达44.57%，总氮回收率为86.95%。
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Fruit medium to large elongated conical, tuberculate, light green, flavor good.
果实中等大，长圆锥形，块状，浅绿色，风味好。
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In the paper four strains Leu.1, Leu.2, Lact.l and Lact.2 were isolated from many sorts of pickles for their excellent characteristics in acid production and fermentation flavor. With API 50 CH system, Leu.l and Leu.2 were identified as Leuconostoc mesenteroides subsp.
本论文从多种泡菜中筛选出四株产酸较快、发酵风味好的乳酸菌Leu.1、Leu.2、Lact.1和Lact.2，经API 50 CH标准系统鉴定，Leu.1和Leu.2为肠膜明串珠菌肠膜亚种Leuconostoc mesenteroides subsp。
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The result shows that, the prescription of kiwi purees with 5% lemon juice, 10% FOS, 0.3% Xanthan as well as carrot purees with 5% hawthorn, 10% FOS make the product have good taste and high nutrition value.
结果表明，猕猴桃泥添加天然柠檬汁5%、低聚果糖10%、黄原胶0.3%、胡萝卜泥添加山楂5%、低聚果糖10%所制得的产品具有风味好、营养价值高的特点，确定为最优产品配方。
- 更多网络解释与风味好相关的网络解释 [注：此内容来源于网络，仅供参考]
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emerald：绿宝石
与绿宝石(Emerald)来自同一个家族,统称绿柱石(Beryl). 美美的海蓝宝矿石,充满浪漫的海洋风味!也让人联想到蓝天,透明至半透明的蓝色宝石,让人看了觉得心情很好,但品像好的并不多,通常都会有天然冰裂及云雾. 是一种象征爱与和平的宝石.
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Forst：弗斯特
沃夫酒庄的葡萄园也在包斯廷火山的废墟上,虽有20多个葡萄园,但4个乡镇的葡萄园非常有特色,其中,瓦亨汗(Wachenheim)的葡萄果味特香、弗斯特(Forst)矿质丰富,酒的颜色风味好、鲁波特斯(Ruppertsberg)的酒以纯质著称、而戴德海姆(
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Hyssop：牛膝草
牛膝草(Hyssop):驱除菜蛾、跳甲. 是甘蓝、葡萄的好伙伴. 但不要和芜箐种在一起. 熏衣草(Lavender):驱蛾类、跳蚤. 晒干的枝叶也能驱蛾. 是蜜源植物,吸引多种益虫. 是青蒿, 迷迭香、茵陈的好伙伴. 马郁兰(Marjoram):增进许多蔬菜和草药的风味.
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raciness：风味好
racily 津津有味地 | raciness 风味好 | racing 竞态
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savoriness：好风味/可口/舒适
savorily /有味道/有滋味/ | savoriness /好风味/可口/舒适/ | savorless /无风趣的/缺少风味的/无情趣的/
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savorless：无风趣的/缺少风味的/无情趣的
savoriness /好风味/可口/舒适/ | savorless /无风趣的/缺少风味的/无情趣的/ | savorquin /二碘羟基喹啉/
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flavorous：有味道的/好风味的
flavorless /无味的/无风趣的/ | flavorous /有味道的/好风味的/ | flavour /味道/香味/调味料/风趣/特色/
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racily：津津有味地
racily 保持原味地 | racily 津津有味地 | raciness 风味好
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flavourous：有味道的/好风味的
flavourless /无味的/无风趣的/ | flavourous /有味道的/好风味的/ | flavoxanthin /毛莨黄素/
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savourless：无风趣的/缺少风味的/无情趣的
savouriness /可口/好风味/舒适/ | savourless /无风趣的/缺少风味的/无情趣的/ | savoury /风味极佳的/可口的/味香的/开胃的菜肴/