1.
The Variation of the Flavor Substances in Aerobic Solid-fermentation Cultures of Hengshun Vinegar;
恒顺香醋醋酸发酵过程中风味物质的变化分析
2.
Analysis on Flavor Components and Ligustrazine in Hengshun Vinegar;
镇江恒顺香醋风味物质及川芎嗪的分析研究
3.
The Effects of Hengshun Aromatic Vinegar on Athletes Lipid Metabolism and Relative Hormone;
恒顺香醋对运动员脂代谢及相关激素的影响
4.
Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar
恒顺香醋固态发酵过程中有机酸的变化分析
5.
A soft, spicy wine displaying aromas of blackcurrants and summer berries with hints of eucalypt and a smooth round palate.
酒体柔软，香气浓郁，充满黑醋栗与夏季莓果味，并带著些许尤加利味，口感圆润柔顺。
6.
Deep ruby color, rich and complex aromas of blackberry and for long incense, has a fruity bouquet of blackcurrant, mouthfeel supple fullness.
酒体呈深红宝石色，浓郁复杂的黑莓果香，些许辛辣黑醋栗的气息，口感柔顺充盈。
7.
I like your sweet and sour ribs, sweet and sour fish, Sichuan style sliced pork...
我喜欢吃糖醋排骨，糖醋鱼，鱼香肉丝……
8.
Includes: crushed peony, sueded musk, sheer tuberose, woven cassis, and crepe gardenia.
牡丹，麝香，晚香玉，黑醋栗，栀子花。
9.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
湘西原香醋香气成分的GC-MS分析
10.
Producing high-quality flavor vinegar by the process of liquid-high-temperature saccharification and solidalcoholization,acetification
液态高温糖化——固态酒化醋化工艺生产优质香醋
11.
vinylacetate-maleic anhydride copolymer
乙烯基醋酸盐-顺式丁烯二酸酐共聚物
12.
The Hang Seng Index fluctuated violently.
(香港)恒生指数宽幅震荡
13.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
14.
GC-MS analysis for flavor components in Yunxiao healthy vinegar
云晓养生保健醋香味成分的GC-MS分析
15.
Application of HACCP in processing of fruit vinegar of muskmelon
HACCP在香瓜保健醋生产中的应用
16.
Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways
发酵方法对柿果醋中香气成分的影响
17.
Deep ruby red wine with aromas of blackcurrant, red berries and trace of vainilla.
深宝石红色，黑醋栗、红莓、淡淡的香草香味。
18.
Borage is also used as a flavoring in yogurt, cream, and vinaigrettes.
琉璃苣并且用作为香料在酸奶、奶油、和香醋里。