1) the features of innovation chara cter
创新品质特征
2) innovative features
创新特征
1.
In order to evaluate the innovation units of Guangxi effectively and promote their development,this paper presents an evaluation model based on the innovative features and process of the Guangxi innovation units as well as the relevant national and local evaluation systems and the experts′ advice.
为有效评价广西创新金源单位建设,促进其健康发展,根据金源单位创新特征和创新过程,在参照国家、地方相关评价指标体系和向有关专家咨询的基础上,构建出其评价指标体系。
3) creative quality
创新品质
1.
Students creativity accomp lishment includes the creative ability and the creative quality.
学生的创新素质包括创新能力和创新品质。
2.
When reforming, we should combine ethic education target level-division with students creative quality cultivated target level-division, determine the main idea of ethic education, strengthen individual character education, develop students ethic judgment and promote the development of students creative quality.
在德育改革中,我们必须将德育目标层次化与学生创新品质培养目标层次化结合起来,确立主体性德育思想,加强个性教育,发展学生的道德判断能力,促进学生创新品质的发展。
4) creative qualitise
创新特质
6) quality characters
品质特征
1.
This article has probed primary that Aspergillus niger played an important role to the forming of the quality of puer tea from chemical ingredient, quality characters , pile fermentation , effects, food safety and so forth.
普洱茶品质的形成是微生物(优势菌种黑曲霉)和酶系综合协调作用的结果,从普洱茶的化学成分、品质特征、渥堆发酵、功效、食品安全等方面作了分析,探明黑曲霉在普洱茶品质形成中具有重要作用。
补充资料：花茶品质特征
花茶品质特征
quality characteristics of scented tea
)rls-形方坯和姿近，自鲜条紧莉花〕亮，花干茶香浓重 秀色黄，与香茶花茶品质特征(quality eharaetties of seented tea)在色、香、味，面显示花茶品质特点的性状。花茶因害花所用省香花的种类不同而有差异。外形与所用茶坯级型·茶汤色泽稍深，滋味醇和。各种花茶香气主要另花香型。 花茶主要品类为茉莉烘青。其特征是外形肖结匀细，色泽绿中泛黄，香气鲜灵纯正，保持尧鲜香不闷不浊，滋味鲜醇甘爽，汤色黄亮，叶底茉莉花干洁白或略黄。白兰花茶香气浓强欠清，暗红;珠兰花茶香气清幽，花干金黄略暗;抽剥气带甜感，因用陈坯汤色较红暗;欢欢花茶香占稍浊，略似桔皮油香，汤色和花干色泽均为深声英花茶香气似茉莉花茶但欠清鲜。此外桂花茶拓绿，有桂花香;玫瑰红茶具有玫瑰花香且带甜撼红茶香味融为一体。花乌龙茶中，桂花铁观音剥香互相衬托，别具特色;大花和树兰乌龙茶多耳茶坯害制，香较低钝，滋味醉和无粗涩感;高绍种外形比包种素茶细嫩，可含毫芽，色泽绿黄，较清纯，滋味醇厚，汤色橙黄，叶底淡黄，叶绍红边。(庄级包气有陈花香俏乃
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