flavor相关论文
Connie stared out the window， oblivious to the instructor. I was her birth partner， and we were in the first of sever......
[Objective]To study the tabletting technology of isoflavone antialcoholism tablets from RADIX PUERARIAE and its properti......
如今红得发紫的词“重口味”用英语怎么说？ 首先，字面来翻译的话自然是strong taste/strong flavor，不过这个用来解释菜品的味道还......
不得不说，这个世界变化太快。拜全球化所赐，一转眼，我们都是地球村的村民啦!这不，即使身在国内，我们的育儿生活里也免不了接触到形形色......
Proverbs are culture-loaded linguistic symbols.The E-C/C-E proverb translation involves not only the transfer of languag......
A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and ......
导读：作为意大利甜点的代表，提拉米苏是风靡各大咖啡厅、烘焙门市及西餐厅的时髦甜点。 Tiramisu is a popular coffee-flavored ......
【Abstract】As one of the mostly common chosen translation strategies， foreignization is closer to source language， aiming......
Chinese people like fans, not only for their cooling function, but also for the culture they reflect. In Chinese traditi......
3-Methylbutanal was obtained by the Strecker reaction with L-leucine and D-ribose at unelevated temperature and acidic c......
Biotransformation of Flavor Compositions During Fermentation of Litchi (Litchi Chinensis Sonn.) Frui
The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine. S. bayanus BV......
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Volvariella volvacea is a popular variety because of its distinct flavor, pleasant taste, higher protein content and sho......
Identification of Differentially Expressed Genes in Grape Skin at Veraison and Maturity and Construc
The ripening process of grape is an important stage during grape growth and development. During this process, color of g......
为探究吕家坨井田地质构造格局,根据钻孔勘探资料,采用分形理论和趋势面分析方法,研究了井田7......
为探究吕家坨井田地质构造格局,根据钻孔勘探资料,采用分形理论和趋势面分析方法,研究了井田7......
采用3种乳酸菌干酪乳杆菌(LC)、瑞士乳杆菌(LH)和干酪乳杆菌鼠李糖亚种6013(LR)和葡萄糖酸内酯(GDL)凝固豆孔制备豆坯,并对其质构......
应用结构方程模型研究了200味中药药性和药味间的相互关系.结果表明,五种药味间存在一定的相关性,其中关系最强位于甜味与酸味间,......
In this work, an electronic nose was used to evaluate the different cultivars and mature stages of melons, so as to esta......
采用顶空固相微萃取(HS-SPME)方法提取中华绒螯蟹蟹肉中的挥发性风味成分,利用气相色谱-质谱法(GC-MS)对提取的风味成分进行分离鉴......
本文对形成肉品风味的物质产生的途径、影响肉风味形成的各种因素以及挥发性风味物质的分离分析方法进行了综述,探讨了肉品风味研......
传统食品风味研究以材料学的方法与技术为基础,定量、定性地描述及分析食品风味物质多少以及变化,其忽略了口腔加工过程中食物风味......
