1.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
2.
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods.
番茄、洋葱和红辣椒粉做成的风味酱，墨西哥食物的佐酱。
3.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因
4.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
5.
Study on the Technics of Several Flavor Duck Liver Soy Sauce
几种风味鸭肝酱加工工艺的试验研究
6.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
7.
Study on Improving the Utilization Ratio of Protein and Enhancing of Flavor in Soy Sauce Brewing;
提高发酵酱油蛋白质利用率及风味改进的研究
8.
Analysis on Microorganism and Flavor Substance in the Course of the Sweet Flour Paste Brewing
甜面酱酿制过程中的菌相分析及风味成分研究
9.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
10.
Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper
麻辣酱鸭加工工艺优化及挥发性风味物质检测
11.
GC-olfactometric Analysis of Flavor Compounds in Traditional Soybean Paste
气相-嗅闻法分析传统豆酱风味活性物质
12.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
13.
The effect of spraying-extraction fermentation on soy sauce flavor
淋浇工艺对低盐固态酿造酱油风味的影响
14.
This sauce savors, of lemon.
这个调味酱有柠檬味。
15.
This sauce tastes of tomato.
这调味酱有番茄味。
16.
This new variety of chickens with fresh and tender flesh, which can Be prepared for roast chicken, fried chicken or Braised chicken with red sauce in all flavors, is suitaBle for the old and young.
肉质鲜嫩的新品种鸡，可制成各种风味的烤鸡、炸鸡和酱鸡，老幼皆宜。
17.
This paper introduces the new production process of Korean chili sauce.
详细介绍了一种新的韩国风味辣椒酱的生产技术。
18.
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响