1) green tea
滋味品质
1.
Research status of improving taste of summer and autumn green teas;
改善夏秋绿茶滋味品质研究现状
4) characteristic tastes of seafood
海产品特征滋味
1.
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
5) enhanced milky materials
乳滋味增强物质
1.
The enzyme combination of Flavourzyme and Neutrase were employed to hydrolyze Cheddar cheese and get the enhanced milky materials as thoroughly as possible.
采用Flavourzyme和Neutrase双酶组合水解切达干酪制备乳滋味增强物质,利用单因素优化了双酶组合的作用条件。
6) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
补充资料：滋味
1.美味。 2.味道。 3.引申指苦乐感受。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条