1) rice flavonur
米香型
1.
Disseminating and Performing New Standard of"Strong,mild and rice flavonur Chinese spirits":mild flavonur Chinese spirits;
宣贯《浓香型、清香型、米香型白酒》新标准——清香型米香型白酒
2) aromatic soft rice
香型软米
1.
Breeding of aromatic soft rice two-line GMS line,Mingxiang 10S;
香型软米两系不育系明香10S选育研究
3) rice-flavour liquor
米香型白酒
1.
The technology of producing Rice-flavour liquor with uncooked materials was introduced in this paper and some problems in the production of rice-flavour liquor were discussed,too.
介绍了米香型白酒生料酿酒工艺 ,并对生料酿酒工艺中的一些问题进行了讨
4) Xiaoqu rice-flavour type liquor
小曲米香型白酒
1.
TH-AADY and flavour-producing ADY were used in the production of Xiaoqu rice-flavour type liquor.
在小曲米香型白酒生产中应用TH—AADY和生香ADY,TH—AADY用量在0。
5) aromatic rice
香米
1.
The reaction flavor as the stabilized rice flavor enhancer, which is in initial stage at home, was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods.
模仿天然食品加工中产生风味物的途径 ,制备了目前国内尚处萌芽阶段的反应型香料 ,作为大米主增香剂 ,并利用排序检验法优化了制备反应型香料的反应条件 ;同时对该反应型香料和增香米的顶空气体进行了GC MS分析 。
6) scented rice
香米
1.
Changes of aroma in scented rice during processing;
香米在加工过程中香气成分的变化
2.
SDE is adopted to make a study of the effects of the quantities of scented rice and the times of aroma absorption on aromatic components of scented rice.
为了解用米量和香气收集次数对香米香气成分及含量的影响,采用同时蒸馏萃取法(SDE)进行了研究。
3.
To analyze the aroma of scented rice,the SDE and absorption methods(XAD-4) were used.
采用同时蒸馏萃取法(SDE)和柱吸附法(XAD-4)对香米香气成分进行比较分析。
补充资料：香型
分子式：
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
CAS号：
性质：用来描述某种香精或加香制品的整体香气类型或格调。如花香型、果香型、醛香型、素心兰型、东方香型等。
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