1.
The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction
Maillard反应制备虾味香精的工艺技术研究
2.
Preparation of Barbecue Shrimp Essence by Maillard Reaction and its Analysis by GC-MS
美拉德反应制备烧烤型虾味香精及气质联用分析
3.
Research on Enzymatic Hydrolysis of Waste Lobster Heads for Preparation of Seafood Flavor
龙虾头的酶解及Maillard反应制备海鲜味香精
4.
The thick alcohol flavor will evaporate after the soaked shrimp is steamed,leaving the shrimp with a light wine fragrance and a unique flavor.
虾米泡酒经加热蒸过，能让浓浓的酒味及酒精挥发，使虾米散发出淡淡酒香及特殊风味。
5.
Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn
虾下脚料制备虾味香料的酶解工艺技术研究
6.
Ice cream flavored with vanilla extract.
用香草精调味的冰淇淋。
7.
butter blended with chopped shrimp or seasoned with essence from shrimp shells.
掺有切碎的河虾的黄油，或用从虾皮提取出来的精华调味的黄油。
8.
A substance, such as an extract or a spice, that imparts flavor.
调味品，调料一种增加味道的物质，如香精或香料
9.
essential oil obtained from cloves and used to flavor medicines.
从丁香中获取的香精油，用于给药物加香味。
10.
"Perfume: Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精: 用来散发香味的液体,由天然香精或合成香料以及定色剂制成。
11.
" Perfume： Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精:用来散发香味的液体，由天然香精或合成香料以及定色剂制成。
12.
butter blended with chopped lobster or seasoned with essence from lobster shells.
掺有切碎的龙虾的黄油，或用从龙虾皮里提取出来的精华调味的黄油。
13.
Scents of lavender and rosemary can relieve tension.
熏衣草和迷迭香的香味 可以减缓精神紧张.
14.
a colorless fragrant liquid found in many essential oils.
一种无色、带香味的液体，见于许多香精油中。
15.
A scented liquid made of alcohol and various fragrant oils.
古龙水由酒精或多种香油制成的有香味的液体
16.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究
17.
a shade, wine, scent of great delicacy
精美的灯罩、 醇香的葡萄酒、 芬芳的气味.
18.
herb with delicately flavored leaves with many uses.
调味精美的香草叶，有多种用途。