1.
"Monosodium glutamate (MSG) :White crystalline substance, a sodium salt of the amino acid glutamic acid. MSG is used to intensify the natural flavour of meats and vegetables."
谷氨酸钠;味精:用来加强某些食物自然风味的白色结晶状物质,为一种谷氨酸的钠盐。
2.
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。
3.
Simultaneous determinations of sodium glutamate and I+G in chicken essence by the ultraviolet spectrophotometric method
紫外分光光度法同时测定鸡精中谷氨酸钠和呈味核苷酸
4.
MSG( or monosodium glutamate) is a chemical commonly used to add flavor to salty or sour tasting foods.
味精（叫谷氨酸钠）一种常用来为咸味或酸味食物增加口感的化学物质。
5.
MSG (or monosodium glutamate) is a chemical commonly used to add flavor to salty or sour tasting foods.
味精（又叫谷氨酸钠）是一种常用来为咸味或酸味食物增加口感的化学物质。
6.
Glutamate [Sodium , Potassium]
谷氨酸[钠盐，钾盐]
7.
Monosodium L-glutamate
GB/T8967-1988谷氨酸钠
8.
Determination of Sodium Glutamate Content in Chicken Essence by HPLC
HPLC法测定鸡精中谷氨酸钠的含量
9.
producing technology of monosodium glutamate
谷氨酸单钠生产技术
10.
Recycle of glutamic acid from the monosodium glutamate mother liquid (Ⅰ)
从味精醪母液中回收谷氨酸工艺研究(Ⅰ)
11.
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。
12.
The analysis of its structure, stability, flavor properties and toxicity will stress its chemical properties and edible safety.
对谷氨酸一钠的结构、定性、味性质和毒理性质进行分析，从而证明其化学特性及食用安全性。
13.
Effects of Sodium Citrate on Metabolic Flux Transfer of L-glutamic Acid Fermentation
柠檬酸钠对L-谷氨酸发酵代谢流迁移的影响
14.
Effects of salicylate on glutamatergic and GABAergic activities in inferior colliculus in rats
水杨酸钠对大鼠下丘内谷氨酸和γ-氨基丁酸的影响
15.
Thermochemistry of the Solid Ternary Complexes of La(Ⅲ) with Arginine and L-Glutamic;
镧与精氨酸谷氨酸三元固态混配合物的热化学
16.
combination of salt and vegetable extracts and spices and monosodium glutamate.
盐、蔬菜提取物、香料和谷氨酸钠的混合物。
17.
Neurotoxic effects of monosodium glutamate in adult mice
谷氨酸单钠对成年小鼠的神经毒性作用
18.
Study on the Properties of Bioorigin Poly (γ-glutamic Acid) Aqueous Solutions;
生物合成聚γ-谷氨酸（钠盐型）的溶液性质研究