查询词典 flavor

This methods of sensory evaluation and Thiobarbituric acid value were used to study the effect of active carbon, cyclodextrin, yeast on the fishy flavor's removing of the acid-/alkali-isolated silver carp protein, furthermore, study the mechanism of the fishy flavor's removing by yeast, using the simultaneous distill extraction technology.

通过感观评定，测定硫代巴比妥酸值，研究了酸碱法对鱼肉蛋白腥味的影响及活性炭、环糊精、酵母发酵的脱腥效果，并应用蒸馏萃取－气相－质谱技术研究了酵母发酵对碱提蛋白风味的影响及脱腥机理。

First drink a soup before the next ingredient, feel under the soup's flavor; then bean sprouts and coriander Sweet Basil and the fan into the soup, the flavor was able to distribute them; the last point of lime juice squeezed out, it can be formally taste.

先在下配料前喝一口汤，感受下汤底的原味；然后将芽菜、金不换及蕃芫茜放进汤内，味道才得以散发出来；最后榨点青柠汁出来，就可以正式品尝。

Tarragon has a somewhat bittersweet flavor to it, almost resembling anise with that hint of licorice flavor to it.

龙蒿已经有点苦乐参半的味道给它，几乎类似茴香与提示甘草味给它。

Results Commonly used food additive in Jiangxia District were flavor enhancers, colorant, antiseptic, modifying agent, brightener, food flavors, flour modifier, enzyme preparation and Dinghao Orange, Haota Steamed Bread Modifier, Jintai Meat Tenderizer, Guoyu Meat Tenderize, Litailai flavor powder, Shiqiu Custard Flour, Tianfu Sunset Yellow, highly reactive dried yeast powder.

结果 辖区内常用的食品添加剂有增味剂、着色剂、防腐剂、品质改良剂、增白剂、食品香料、面粉改良剂、酶制剂等8大类及常用的顶好橙黄、好塔牌馒头改良剂、金泰牌松肉粉、果玉牌嫩肉粉、利泰来牌飘香粉、狮球牌吉士粉、天福牌日落黄、高活性干酵母粉等品种。

Incense tune : fresh incense-ago flavor : jasmine, flavor : Xunyicao, Midiexiang, slightly son after taste : sandalwood, Yan fragrant thoroughwort, oak moss, Long begin their pilgrimage.

香调 ：清新香调前味：茉莉中味：熏衣草、迷迭香、芫荽子后味：白檀香、岩兰草、橡苔、龙涎香。这是Davidoff大卫杜夫冷水男士香水的广告词，请问哪位大大能翻成英文，或者给出英文版的原广告词？

The essence of this series is widely applied in foreign countries, for the essence has both the first flavor of mixed type essence and residual flavor, with certain taste, the essence has a strong vraisemblance.

该系列香精在国外应用比较普及，因为香精既有搅拌型香精的头香，又具有留香，同时具有一定的口感，香精的逼真性较强。

It was the first time that systemic engineering had been applied in the research on Luzhou-flavor liquor and the systemic control model of caproic acid-increasing and lactic acid-decreasing had been established, which could be used for reference and for production guidance in the production of Luzhou-flavor liquor.

首次将系统工程引入在浓香型白酒研究中，并初步构建了浓香型白酒&增己降乳&的系统控制论启发性模型，对系统论在浓香型白酒中的进一步研究有一定的指导意义。

Based on market demands and result from study on new hydrophilic Octyl and Decyl Glycerate edible emulsifier over past years, a new type of flavor-emulsifiable oily flavor was introduced, and its manufacture principle and formulating were also discussed.

摘要根据市场的需求和基于多年对新的亲水性辛癸酸甘油酯食用乳化剂的研制结果，推出了一种新型的香精－可乳化香精油，并对其制取的原理和工艺、配方进行了研究探讨。

We insist on the use of pure natural dianthera°, retains dianthera fragrance, with red beans, QQ fruit, fried peanuts these three classic combination, Taiwan has maintained a pure flavor, plus a flavor of the tea, milk, honey water also unique.

我们坚持使用纯天然的仙草熬制，保留着仙草的清香，配以红豆、QQ果、炒花生这三样经典组合，保持了纯正的台湾风味，另加以香浓的奶茶、牛奶，蜜水又独具特色。

When The degree of hydrolyzation of oyster protein was 16.39%, and the proportion oyster hydrolysate to the sucrose hydrolysate was 100:3, and the reaction moisture and pH and temperature were 75% and 7.5 and 115℃ respectively, the reaction produced appropriate flavor matters, such as 2-furanmethanol which contributed good flavor to the product, while the reaction time was 0.5h. Maillard reaction was able to conceal fishiness effectively.

结果表明，当牡蛎蛋白质的水解度为16.39%，并按100∶3的比例添加砂糖水解液时，在反应物浓度为25%、pH7.5和115℃条件下反应时间0.5h能生成适量的2-呋喃甲醇等风味物质，产生适度的焦香味，达到比较理想腥味掩盖效果。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。