1.
Relationship of Levels of Major Taste Components to Tea Processing
主要滋味成分含量变化与制茶工艺的关系
2.
Studies on the Dynamic Changes of the Main Quality Components in Green Tea During Brewing and the Correlation Between the Components and the Organolepeic Evaluation;
绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究
3.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。
4.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
5.
An explosive consisting chiefly of picric acid.
立德炸药一种主要成分为苦味酸的炸药
6.
Rubusoside is a major sweet component of Rubus suavissimus S.Lee, which is a special product of Guangxi Province, China.
甜茶素是广西特产甜茶中的主要甜味成分。
7.
Correlativity between main chemical components and smoking quality of flue-cured tobacco
烤烟主要化学成分与吸味品质的相关性
8.
the sweeter the taste of success will be.
成功的滋味也愈甜美。
9.
“We have to sharpen our edge to succeed”. To have the success tasted, you should persistently endeavor to chase your goal.
“工欲善其事，必先利其器”。想要尝到成功的滋味，就必须要不懈地努力。
10.
By experience you will see that the Lord is good; happy is the man who has faith in him.
你们要尝尝主恩的滋味，便知道他是美善。投靠他的人有福了。
11.
Multivariate statistical analysis of main chemical components and aroma matters in different flue-cured tobacco genotypes
不同基因型烤烟主要化学成分与香味物质的多变量分析
12.
Studies on Anti-HIV Principles and ISSR Molecular Markers of Schisandraceae Medicinal Plants;
五味子科药用植物的抗艾滋病毒活性成分和ISSR分子标记
13.
Study on the Main Taste of the Crock Chicken Soup and Processing Technology Effects on Its Quality
瓦罐鸡汤特征滋味成分研究及工艺条件对其品质的影响
14.
The main component of MSG-glutamate-was identified by Professor Kikunae Ikeda in 1908.
1908年，池田菊苗教授鉴定出味精的主要成分——谷氨酸盐。
15.
The Influence of Chemical Compounds and Aroma and Taste of Cured-leaf on Flue-cured Environment in the Yellowing Stage;
变黄环境对烤后上部烟叶外观质量、主要化学成分及香吃味的影响
16.
Effect of Strains, Feeding Models on Main Nutrition Composition and Flavor Precursors in Chicken;
品种、饲养方式对鸡肉中主要营养成分及风味前体物质的影响
17.
The Optimization of Fermentation Technics and the Research on the Principal Components of LW Metabolized by PSB;
光合细菌六味地黄汤发酵工艺的优化及其主要成分的研究
18.
Simultaneous determination of four main components in Liuwei-Dihuang concentrated pills by HPLC
HPLC同时测定六味地黄浓缩丸中4种主要成分的含量