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1)  taste mechanism
呈味模式
2)  Presentation Mode
呈现模式
1.
A Study on the Effects of Different Presentation Modes on Vocabulary Learning;
不同呈现模式对词汇学习效果的影响
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3)  taste [英][teɪst]  [美][test]
呈味
1.
The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied.
采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
2.
The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application.
研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
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4)  flavour volatile
呈味物
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5)  flavour components
呈味物质
1.
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
2.
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
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6)  flavor developing effect
呈味作用
补充资料：呈味
1.谓散发甘美的气味。
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