1.
Such flavoring liquid had composite flavor of pits flavor and fermented grains flavor and aftertaste clear.
该黄水调味液具有窖香、糟香的复合香和尾净的特点。
2.
Yellow water flavoring liquid was produced by yellow water after primary filtration and addition of high activity bio-enzyme processed by catalyzing beat cracking.
将黄水粗滤后，添加高活性生物酶进行催化热裂处理，制得黄水调味液。
3.
An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.
腌菜，泡菜一种在盐水或醋溶液中保存和调味的可食性产品，如腌黄瓜
4.
"Vinegar is used in pickling meat, fish, fruits, and vegetables and in creating marinades, dressings, and other sauces. "
醋用作腌渍鱼、肉、水果和蔬菜,可制成浸渍调味液、调料和其它调味汁。
5.
Season soup with Accent!
在汤水中加味精调味吧!
6.
The Effects of Liuwei Dihuang Pill to Estrogen in Gingival Crevicular Fluid before and after Treatment of Periodontal during the Postmenopausal Women;
六味地黄丸对绝经期牙周病人龈沟液中雌激素水平的影响
7.
an odoriferous yellow oil found in orange flowers and used in perfumery and as a flavoring.
见于橙花中的一种香的黄色的油，用于香水中，亦作调味品。
8.
Fresh tea concentrated juice: after diluted with purified water in proportion of 1:100, the concentrate shows yellow-bright infusion, pure flavor and dense scent.
鲜茶浓缩液：浓缩液按1：100用纯净水稀释后，汤色黄亮，滋味纯正，香气浓郁。
9.
Study on the effects of liu-wei dihuang bolus on hemorrheology;
六味地黄丸对血液流变学影响的研究
10.
So you can stir in the liquid flavor, or you can add powder flavor to your coffee.
所以既有液体调味料，还可以加粉末状的调味料。
11.
Physical and chemical characteristic: Colorless transparent liquid, especial smell. Easy dissolve in alcohol, ether, acetone, etc. Not dissolve in water.
本品为无色至淡黄色油状透明液体，具有特殊的气味。不溶于水，易溶于醇、、酮等有机溶剂。
12.
The thick, yellowish, musky fluid secreted by one of these mammals, used in the manufacture of perfumes.
香猫香，麝猫香这些哺乳动物分泌的粘稠、黄色有麝香味的液体，用于香水的制作
13.
Green tea concentrated juice: after diluted with purified water in proportion of 1:100, the concentrate shows yellow-bright infusion, pure flavor and dense scent.
绿茶浓缩汁：浓缩液按1：100用纯净水稀释后，汤色黄亮，滋味醇正，清香浓郁。
14.
fizzy drink made with flavoured soda-water
（加调味剂的）苏打汽水
15.
butter seasoned with mashed garlic.
用捣碎的大蒜调味的黄油。
16.
Egg yolk serves as the emulsifying agent in salad dressing.
在色拉调味时，蛋黄能作为乳化剂。
17.
A tentative discussion on aflatoxins pollution in condiment fermenting
浅谈发酵调味品中黄曲霉毒素的污染
18.
Studies on Functional Substances and Mixed Day-lily Flower Flavoring;
黄花菜功能性成分及黄花鲜复合调味品研究