1) auxosapophore
[化]助味基
2) Fe3+promoter
铁基助催化剂
3) basic fragrance
基础香味
1.
The technology outline to blend flavor of catsup-bittern meat products was illuminated including function and proportion of basic fragrance, kinds of aromatic condiment and its using principle, preparation of concentrated soup etc in this paper.
酱卤肉制品在调香过程中应注意的事项及其技术要点,主要从基础香味的作用及配比、香辛料的种类及使用原则、老汤的配制、工艺过程的把握等几个方面进行了详细阐述,讲解了酱卤肉制品如何才能调出可口的香味。
4) seasoning
[英]['si:zənɪŋ] [美]['sizṇɪŋ]
调味基料
1.
Chicken flavor seasoning was prepared by Maillard reaction using the hydrolysates of chicken protein.
以复合风味蛋白酶酶解的鸡肉蛋白水解液为反应基液,添加L-半胱氨酸、木糖,利用微波下的美拉德反应制备鸡肉味调味基料,结果表明:2。
2.
The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study.
介绍以毛虾加工副产物为原料,用生物酶解的方法制备毛虾风味液态调味基料的生产工艺。
5) basic meat flavor
基本香味
1.
New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.
综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
2.
Here discussed are: New development on study of chicken Flavor composition, including basic meat flavor and characteristic chicken flavor (e.
本文综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
补充资料：苄基三丁基溴化铵 苄基三正丁基溴化铵
CAS：25316-59-0
分子式：C19H34BrN
分子质量：356.39
熔点：176-171℃
中文名称：苄基三丁基溴化铵 苄基三正丁基溴化铵
英文名称：Benzyl tributyl ammonium bromide benzyltributylammonium bromide
分子式：C19H34BrN
分子质量：356.39
熔点：176-171℃
中文名称：苄基三丁基溴化铵 苄基三正丁基溴化铵
英文名称：Benzyl tributyl ammonium bromide benzyltributylammonium bromide
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