食品香味 meaning in Chinese
food flavour
gourmand note
Examples
- Research now going forward in flavor, tenderness, and restructuring will be helpful .
现在所进行的关于食品香味、柔软性和调制方法的研究，都是有帮助的。 - Quantitative structure - activity relationship of the aromatic matter in food using autocorrelation topological index
食品香味物质自相关拓扑指数与理化性质的定量关系 - Dried ginger , dried malt , clove that contain various minute amounts of elements and vitamins such as copper , iron , zinc , manganese , iodine and selenium etc
维生素a维生素d3维生素e维生素b1维生素b6硫酸铜硫酸亚铁硫酸锌硫酸锰碘化钾亚硒酸钠食品香味料麦芽粉草粉绿豆粉沸石粉。 - The separation 、 measurement and analysis methods of volatility flavour compounds of food materiel and contribution of volatility compounds on the aroma of foods are introduced
摘要介绍了国内外关于食品中挥发性风味成分的提取和分离、定性和定量分析技术以及单个挥发性物质对食品香味贡献的评价方法。 - Dried malt , mung bean , dried ginger , cinnamon that contain various minute amounts of elements and vitamins such as copper , iron , zinc , manganese , iodine and selenium etc
维生素a维生素k3维生素b1维生素b6泛酸钙硫酸铜硫酸亚铁硫酸锌硫酸锰碘化钾亚硒酸钠食品香味料麦芽粉草粉绿豆粉沸石粉。