1) Von Ebner's gland
味腺
2) scent gland
气味腺
3) glandular gustatoria
味觉腺
4) taste
[英][teɪst] [美][test]
味
1.
An attempt at demonstrating the evolution and causes of "taste" category on chinese classic aesthetics;
试论中国古典美学“味”范畴的嬗变及其成因
2.
Yellow rice wine has characteristics of soft and full-bodied taste and abundant nutrition.
黄酒酒性柔顺 ,酒体丰满 ,酒味醇厚 ,营养丰富 ,黄酒的色、香、味成分来源于 :①带色素因原料、用曲、麦曲中添加的焦糖量、陈化时间不同而异及化学反应而呈色 ;②香来源于原料、麦曲、生产工艺及贮存发生的反应中 ;③味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。
3.
That provides wide space for creating the classical poetry s taste;in the tension system of relation between words and meaning,the classical poetry abstractly shows four taste layers: the uncolored taste,metaphor and symbolize taste,implicit taste and unmixed taste.
言与意具有非一一对应性,它为古典诗词“味”的创造提供了广阔的空间。
5) flavour
[英]['fleɪvə(r)] [美]['flevɚ]
味
1.
On the Cultural Implication of Lao She s Beijing-flavoured Literature;
老舍作品中“京味儿”的文化蕴含
6) Wei
味
1.
The Spirit of Life Aesthetic Embodied in Chinese Poetics Explored from "Xing","Wei",and "Image";
从“兴”“味”“意象”看中国诗学的生命美学精神
补充资料：6-苄氨基嘌呤、N-苄基腺苷、6-苄基腺嘌呤、2-苄氨基嘌呤
CAS: 1214-39-7
分子式: C12H11N5
分子量: 225.25
熔点: 229-233℃
中文名称: 6-苄氨基嘌呤、N-苄基腺苷、6-苄基腺嘌呤、2-苄氨基嘌呤
英文名称: N-(phenylmethyl)-1H-Purin-6-amine、N-benzyl-Adenine、N-6-Benzyladenine、n-benzyl-adenin、n-(phenylmethyl)-1h-purin-6-amin
分子式: C12H11N5
分子量: 225.25
熔点: 229-233℃
中文名称: 6-苄氨基嘌呤、N-苄基腺苷、6-苄基腺嘌呤、2-苄氨基嘌呤
英文名称: N-(phenylmethyl)-1H-Purin-6-amine、N-benzyl-Adenine、N-6-Benzyladenine、n-benzyl-adenin、n-(phenylmethyl)-1h-purin-6-amin
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