1.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因
2.
The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises
稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
3.
Development & Application Perspective of 2003 Maotai-flavor Blending Liquid;
2003酱香调味液的开发应用前景
4.
Comparative Research on Maotai-flavor Liquor in Maotai Region According to Boron Isotope Ratio
茅台地区酱香白酒硼同位素比较研究
5.
Determine the Content of Bacillus subtilis Fermentation Products
产酱香芽孢杆菌几种发酵产物的测定
6.
thick spicy sauce made from tomatoes.
番茄做成的芳香稠酱。
7.
A piquant sauce of soy, vinegar, and spices.
伍斯特郡辣酱油一种含大豆、醋和香料的辣酱油
8.
very spicy sauce made from tabasco peppers.
塔巴斯哥胡椒粉做成的非常香的酱油。
9.
caviar, champagne and other luxuries
鱼子酱、 香槟以及其他奢侈品
10.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
11.
We regaled ourselves on caviar and champagne.
我们尽情地享用鱼子酱和香槟酒.
12.
The test studied the method of adding lentinus edodes and garlic into soy sauce.
研究了香菇、大蒜加入酱油的添加工艺。
13.
Jennifer: And they have tangy, freshly-made salsa, too.
珍妮花：而且他们还有香辣的现做辣酱。
14.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
15.
Study on Application of Rhizopus sp. Esterifying Enzyme to Soy Sauce Aroma Enhancement
根霉酯化酶用于酱油增香的优化研究
16.
Comparison of Substances in Natural Fermented Soy Sauce and Blended Soy Sauce by GC-MS Discriminant Analysis
气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较
17.
Fresh, fruity, dry red wine with medium body, powerful black pepper and cherry-like aromas. It is soft and tasty.
清新水果芳香型红葡萄酒，散发无尽黑胡椒和酱果香。入囗清爽香滑。
18.
I'd like some sausages, and I need some ketchup.
我想要一些香肠，而且我需要一些番茄酱。