查询词典 Honey

Her husband looed at her for a long time , when said,"honey, I love you , but these are my Jeans."

她丈夫看了她好一会儿，然后说：&亲爱的，我爱你，可那是我牛仔裤。&

Hairstyle Highlights/Lowlights: Light Honey Blonde Highlights, Darker Toasted Almond Lowlights.

发型重点/弱光：轻蜂蜜金发亮点，暗一点烤杏仁弱光。

It is the maddest wisdom , choking bitterness ,as well as the missed honey.

它又是最智慧的疯狂，哽喉的苦味，吃不到嘴的蜜糖。

That's why wine geeks compare the aromas of different wines to smells as various as apple, melon, citrus, cherry, berry, raisin, honey, peach, vanilla, butterscotch, mint, bell pepper, grass, green olive, clove, licorice, cedar, coffee and chocolate.

所以葡萄酒迷们会把各种葡萄酒香气和其他气味比较，象苹果、瓜、柑橘、樱桃、莓果、葡萄干、蜂蜜、桃子、香草、奶油硬糖、薄菏、甜椒、草、绿橄榄、丁香、欧亚甘草、雪松、咖啡和巧克力等等。

That's why wine geeks compare the aromas of different wines to smells as various as apple, melon, citrus, cherry, berry, raisin, honey, peach, vanilla, butterscotch, mint, bell pepper, grass, green olive, clove, licorice, cedar, coffee and chocolate.

这是一个复杂过程，因为酒包括200个不同化合物，大多数气味和水果、蔬菜、香料、草本和其他物质发现的气味是相同或相似的。

Honey is a natural food rich in nutrition and sweet in flavor. Besides water, it mainly includes sugar, some vitamin, mineral substances, amino acid and ferment.

蜂蜜是营养丰富，芳香甜美的天然食品，除水分外，主要以糖类为主、并含适量的维生素、矿物质、氨基酸及酵素类等。

Diners can choose from mustards as traditional as a Dijon to more adventurous ones such as the rich, spicy and sweet honey and champagne mustard or the peppery Grange mustard or guinness and wasabi

食客选择多多：包括传统的Dijon芥末，大胆新奇的浓郁、辛辣而甜腻的香槟芥末，以及Grange 胡椒芥末，还有guinness 和wasabi。

Sweet-sour flavors were commonly added to dishes by the use of vinegars and verjus combined with sugar or honey.

甜酸口味通常添加到菜肴的使用醋和verjus结合糖或蜂蜜。

Honey, your tushy's just like your mama's, and that means just fine.

宝贝 你和我一样正合适

The compound fermented wine was produced with Gastodia elata BI, Rosa roxburghii Tratt and honey as main materials.

天麻、刺梨、蜂蜜复合发酵酒以刺梨、天麻、蜂蜜为主要原料，将天麻、刺梨分别榨汁，混合调酸，用蜂蜜调糖，经加热、杀菌、冷却后接种训化培养后的酒母，前发酵7d，后发酵20d，再经澄清、过滤、杀菌即得天麻、刺梨、蜂蜜复合发酵酒。

Finally it offers the analysis of the fault-tolerance system as well as its test verification.

这样，运行于空间环境中的系统的设计目标就是在保证系统实时性

However, it is still difficult to find out the real reason of the increase of the keratinized gingiva during the orthodontic extrusion whether it is due to the proliferation of the gingival tissue or to its elastic nature, that is because the proliferation of the fibroblasts as well as the connective tissue changes in volume and the intra-fibers spaces were all immeasurable in most of the studies.

然而，仍然难以找到真正的原因增加的角化牙龈在正畸挤压它是否是由于扩散的牙龈组织或其弹性性质，这是因为增殖的成纤维细胞以及作为结缔组织的变化量和内部纤维空格都是不可估量的，大多数的研究。