1) basic fragrance
基础香味
1.
The technology outline to blend flavor of catsup-bittern meat products was illuminated including function and proportion of basic fragrance, kinds of aromatic condiment and its using principle, preparation of concentrated soup etc in this paper.
酱卤肉制品在调香过程中应注意的事项及其技术要点,主要从基础香味的作用及配比、香辛料的种类及使用原则、老汤的配制、工艺过程的把握等几个方面进行了详细阐述,讲解了酱卤肉制品如何才能调出可口的香味。
2) basic meat flavor
基本香味
1.
New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.
综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
2.
Here discussed are: New development on study of chicken Flavor composition, including basic meat flavor and characteristic chicken flavor (e.
本文综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
3) fragrance gene
香味基因
1.
Fine Mapping of the Fragrance Gene in Rice;
水稻香味基因的精细定位
2.
In order to improve the precision of marker-assisted selection for fragrance gene in rice, a functional marker GRFM04 has been developed based on the deletion of 8 bp in DNA sequence of BAD2 gene, namely the fragrance gene, in the fragrant rice varieties.
为了提高水稻香味基因的分子标记辅助选择的准确性,根据水稻隐性香型品种与非香型品种的BAD2基因(即香味基因)序列之间存在8bp碱基缺失,设计出香味基因fgr的InDel功能标记GRFM04。
3.
To breed aromatic rice restore lines,Meixiangzhan was used as a fragrance gene donor,and elite restore R476 which had resistance genes Xa21 and Bph14,and Feng 986 were used as recipients.
为了选育香稻恢复系,以广东香稻品种美香占为香味基因供体,以自育抗性恢复系丰986和R476为受体,通过比较编码BAD2(betaine aldehyde dehydrogenase)的fgr基因序列和9311序列设计功能性STS标记Aro,并在回交和复交的分离世代利用Aro标记开展香味基因的分子标记辅助选择育种,同时使用氢氧化钾法对香味基因纯合的单株的香味性状进行鉴定,鉴定结果表明Aro标记在香稻育种过程中选择效率达到100%,最终选育出农艺性状较好并具有抗白叶枯病基因Xa21和抗褐飞虱基因Bph14的香型恢复系C349和C354。
4) basic meat flavour
基本肉香味
补充资料：香味
分子式：
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
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