1) oyster flavor
蚝油香精
1.
This text experimented and compared in terms of adding the oyster powder and the oyster flavor into the oyster oil.
本文就蚝油中添加蚝粉和蚝油香精进行了实验和比较。
2) oyster sauce
蚝油
1.
Determination of sorbic acid in oyster sauce by capillary gas chromatography;
毛细管柱气相色谱法测定蚝油中的山梨酸
2.
Application of yeast extract in oyster sauce's process;
酵母味素在蚝油生产中的应用
3) oyster cocktail
蚝油
1.
This paper reported white points in oyster cocktail,defined the bacillus.
本文对蚝油中存在的白点进行分析、检验 ,确定为芽孢杆菌属 ,并从蚝油的含盐量、煮制温度、灭菌时间等方面去探讨抑制芽孢杆菌的生长方法。
4) chive oil
香葱油香精
1.
To apply the method of 3 factors and 6 levels in this paper for the study of the conditions of the preparation of chive oil β-cyclodextrin inclusion complexs.
应用三因素六水平的均匀设计方法,研究β-环糊精对香葱油香精的包合作用,利用研磨法,筛选出香葱油香精—β-环糊精包合物的较佳制备条件。
5) flavoring vanilla oil essence
香草油香精
6) essence(banana oil)
香蕉油香精
1.
The Arab plastic,oxidized starch and gelatin were used as shell-material and essence(banana oil) were used as core-material.
采用阿拉伯胶、氧化淀粉和明胶为壁材,香蕉油香精为芯材,主要研究了复相凝聚法制备香精微胶囊的工艺过程和方法;并通过响应面分析,确定了微胶囊化的最佳工艺条件,即壁材溶液浓度为2%,pH值为4。
补充资料：蚝油
用牡蛎的肉制成的浓汁，供调味用。
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