1) the chemical taste appraisal
滋味化学法
2) flavor
[英]['fleivə] [美]['flevɚ]
滋味
1.
in all the tastes of green tea, especially phenol ammonia plays a leading role in the sense organ evaluation and the quality of the green tea in the flavor of the green tea.
影响绿茶滋味的主要物质有多酚类。
2.
The raw materials,manufacturing methods,product characteristics and applications in food industry of the natural fishery flavor products are introduced in the paper.
主要介绍了天然水产滋味类产品的原料、生产工艺、产品特性及其在食品工业中的应用。
3) taste
[英][teɪst] [美][test]
滋味
1.
Comparison on Aroma and Taste of Oolong Tea Between Two Organoleptic Evaluation Methods;
两种不同乌龙茶审评方法香气与滋味的比较
2.
Study on the Effect of Stack cover Process on the Taste of Yellow Tea;
闷堆对黄茶滋味影响的研究
4) Yin enriching stasis transforming
滋阴化瘀法
1.
Objective To investigate the therapeutic effects of Yin enriching stasis transforming(YEST) method on endometrorrhagia caused by Cu IUD wearing among rabbits.
目的探讨滋阴化瘀法治疗铜宫内节育器 (Cu—IUD)所致子宫异常出血的作用机理。
5) Ourishing yin and eliminating pathogens
滋阴清化法
6) taste dilution analysis
滋味稀释分析方法
1.
Comparative taste dilution analysis is an important method to evaluate the taste enhancer or inhibitor based on the TDA.
滋味稀释分析方法是近几年来发展起来的一种新技术,它是将高效液相色谱法等分离分析方法与感官分析技术相结合分析食品中一些非挥发性滋味活性成分的一种有效方法,目前已经用这种方法成功的检测出一些以前未知的滋味活性物质。
补充资料：容量分析法(见化学分析法)
容量分析法(见化学分析法)
容t分析法见化学分析法
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