palatable substance
基本释义:
味物质
网络释义
1)palatable substance,味物质
2)taste substance,味物质
3)flavor compounds,风味物质
4)flavor,风味物质
5)flavor substances,风味物质
6)flavor substance,风味物质
7)flavour components,呈味物质
8)flavor components,香味物质
9)bitter compounds,苦味物质
10)umami substances,鲜味物质
用法和例句
Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS;
新型酸奶发酵菌种及风味物质的研究
Determination of flavor substances in processed cheese by SPME—GC/MS;
SPME—GC/MS测定再制干酪中的风味物质
Developments on porous carbohydrate food ingredients for use in flavor encapsulation;
多孔碳水化合物食品配料在风味物质微胶囊化中的应用
Analysis and evaluation of flavor substances in two oceanic arthropod;
两种海洋节肢动物风味物质的分析与评价
Determination of flavor substances in oyster by SPME;
固相微萃取(SPME)技术分析牡蛎肌肉中风味物质
This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.
食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
Research on flavor substances in milk and milk products;
乳及其制品中风味物质的研究进展
Study on analyzing the flavor substance in beer by fingerprint spectrum;
指纹图谱应用于啤酒风味物质分析的研究
On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.
在研究纯大豆发酵豆乳的基础上,对产品的风味物质与微观结构进行了初步分析和探索。
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
Study on effect of the organic nitrogen ratio on flavor components,yield and quality of oriental tobacco;
有机氮用量对香料烟香味物质及产量品质的影响
For expressing the superior aroma of new flue-cured line 8306,the experiments were conducted to compare the flavor components of eight flue-cured genotypes,with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method,and the identification of flavor components in "8306" and Zhongyan100 by GC/MS.
用分光光度法测定叶面分泌物含量和残余法测定浸提后石油醚提取物的含量,用气相色谱/质谱联用仪(GC/MS)对"8306"和中烟100的香味物质含量和组成进行鉴定。
Study on bitterness mechanism and bitter compounds;
苦味机理及苦味物质的研究概况
The paper briefly summarizes their study progress in mechanism of bitterness showing its taste?characteristic of bitter compounds and bitterness depressant technique.
苦味是一种分布广泛的味感,苦味物质在食品风味和生理调节方面具有重要作用,但苦味的高感知力是消费者拒食苦味食物的根本原因。
Marine umami substances and characteristic tastes of seafood;
海产鲜味物质及海产品特征滋味的研究进展
-
subadditive functional
精品项目网为您提供次加性泛函subadditive functional是什么意思,subadditive functional翻译,subadditive functional例句,subadditive functional用法等有关,subadditive functional单词知识大全供您查询使用！...
-
weak direct sum
精品项目网为您提供弱直和weak direct sum是什么意思,weak direct sum翻译,weak direct sum例句,weak direct sum用法等有关,weak direct sum单词知识大全供您查询使用！...
