1) odoroussubstances
致味物质
1.
The presence of trace amount of these odoroussubstanceshasseriouseffect on the water quality.
水中化学性或生物性致味物质是给水异味产生的来源,这些痕量异味物质的存在严重影响了给水的品质,因此给水中致味物质的富集、定性定量分析及去除等相关研究是近年来全世界都关注的一个重要课题。
2) trace causing odor
痕量致味物
3) flavor compounds
风味物质
1.
Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS;
新型酸奶发酵菌种及风味物质的研究
4) flavor
[英]['fleivə] [美]['flevɚ]
风味物质
1.
Determination of flavor substances in processed cheese by SPME—GC/MS;
SPME—GC/MS测定再制干酪中的风味物质
2.
Developments on porous carbohydrate food ingredients for use in flavor encapsulation;
多孔碳水化合物食品配料在风味物质微胶囊化中的应用
5) flavor substances
风味物质
1.
Analysis and evaluation of flavor substances in two oceanic arthropod;
两种海洋节肢动物风味物质的分析与评价
2.
Determination of flavor substances in oyster by SPME;
固相微萃取(SPME)技术分析牡蛎肌肉中风味物质
3.
This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.
食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
6) flavor substance
风味物质
1.
Research on flavor substances in milk and milk products;
乳及其制品中风味物质的研究进展
2.
Study on analyzing the flavor substance in beer by fingerprint spectrum;
指纹图谱应用于啤酒风味物质分析的研究
3.
Effect of different pressure on the formation of flavor substance in beer fermentation
压力对啤酒风味物质的影响
补充资料：致味
1.极尽滋味之美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条