1) caramel malt
焦黑色麦芽
2) Vienna malt
浅色焦香麦芽
1.
Vienna malt contained large amount of high molecular substances such as melanoid etc.
浅色焦香麦芽含有较多的类黑素等高分子物质,研究采用添加6%的浅色焦香麦芽酿造低度淡爽型啤酒。
3) coking malt
焦麦芽
1.
To determine rhamnose,xylose,mannose and glucose in coking malt by GC,samples were extracted with hot water, hydrolyzed with trifluoroacetic acid,and derivatized into relevant aldononitrile acetate.
建立了炮制中药焦麦芽中单糖组成测定的衍生气相色谱法。
2.
OBJECTIVE A capillary GC method was established for the determination of acrylamide in coking malt.
目的建立毛细管气相色谱法测定焦麦芽中丙烯酰胺的方法。
4) black malt
黑麦芽
1.
It was studied thatthe processing technique, flavor and quality evaluation of black malt and its effect on finalblack beer quality in this thesis.
本论文对黑麦芽的生产工艺、风味及质量评价以及对黑啤酒质量的影响进行了研究。
5) melanin from P.meltophilia
嗜麦芽假单胞菌黑色素
6) melanoidin malt
改良麦芽;焦麦芽
补充资料：红中焦黑舌
红中焦黑舌
红中焦黑舌 病状名。指舌红中央有焦黑苔如小舌。主里热实证，尤以脾胃为甚，多因瘟毒内结。急用调胃承气汤苦寒攻下泄热。
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