在线字典为您在线查询呈味的词典内容如下，包括呈味的拼音，读音，拼读；呈味的意思和详细释义，呈味的近反义词，呈味的英语翻译，用呈味这个词语怎么造句等内容。
呈味读音/繁体/五笔/英文翻译
| 拼音 | chéng wèi | 读音 | 跟我读 |
|---|---|---|---|
| 繁体 | 呈味 | 类型 | 词语大全 |
| 五笔 | 此词无五笔连打 | 平音 | chengwei |
| 词性 | 中性 | 语法 | |
| 拼读 | 吃(chi1)鞥(eng2)，呈(cheng2)|乌(wu1)欸(ei4)，味(wei4) | ||
| 英语翻译 | 呈味核苷酸二钠Disodium 5'-ribonucleotide;IMP GMP;Disodium nucleotide |
呈味是什么意思？
· 基本释义
谓散发甘美的气味。
· 详细释义
谓散发甘美的气味。
《宋书·礼志三》：“雕气降雰於宫榭，珍露呈味於禁林。”
呈味的近反义词？
呈味近义词：抱歉，查无呈味的近义词
呈味反义词：抱歉，查无呈味的反义词
呈味词语接龙
（~呈味~）在开头的接龙：味道，味精，味觉，味素，味赏，味苦，味欲，味尘，味感，味口，味谏，味览，味美思，味外味，味同嚼蜡，味如鸡肋，味同爵蜡，味如嚼醋
（~呈味~）在结尾的接龙：香味，口味，滋味，卤味，乏味，腊味，回味，品味，韵味，深味，美味，一味，风味，野味，趣味，五味，玩味，无味，兴味，况味
暂时无法为您进行呈味的词语顺序接龙!
用呈味怎么造句？
您好，暂未查询到呈味造句的内容。
沙姜精油是沙姜中的主要呈味成分。
The essence oil in Kaempferia galanga L. consists of many flavor components.
乳酸是一种重要的有机酸，是浓香型白酒中的呈味物质。
Lactic acid is an important organic acid and flavoring material for Luzhou-flavor liquors.
必需氨基酸和呈味氨基酸通过真空冷冻干燥的最高和最低的自然干燥。
The essential amino acids and flavor amino acids were the highest by vacuum freeze drying and lowest by natural drying.
作为白酒的主要呈味物质，对半成品及成品白酒的口感有着重要的影响。
As the main aroma-producing substances in liquor, they have important effects on the taste of semi-product liquor and product liquor.
在白酒中，这些脂肪酸除呈香呈味外，还具降低胆固醇、改善血液循环功能。
As a result, M. ruber could produce a lot of saturated and unsaturated fatty acids, which would reduce cholesterol and improve blood circulation, besides offering flavor in liquor.
文章简要论述苦味呈味机理、苦味物质特性及苦味抑制技术方面的研究进展。
The paper briefly summarizes their study progress in mechanism of bitterness showing its taste? Characteristic of bitter compounds and bitterness depressant technique.
呈味氨基酸占总量的53%；谷氨酸、天氨酸、丙氨酸、亮氨酸等含量很高。
The contents of flavor development amino acids like Glutamic acid, Aspartic acid, Alanine , Leucine , Proline, Serine and Methionine reach 53% of the total amino acid.
酵母提取物中的十八种氨基酸和呈味物质核苷酸，分别用高效液相色谱进行分析。
Amino acids and nucleotides of yeast extract were analyzed by high prssure liquid chromatography.
简要论述了苦味呈味机理、几种苦味物质的功能特性以及苦味抑制剂方面的研究进展。
The research progress of bitterness mechanism, function characteristic of bitter matter as well as bitter inhibitor are summarized briefly in this paper.
本文对四川风鸭加工过程中的呈味物质进行了初步探讨，从而研究风鸭呈味物质的形成机理。
In this paper, the flavour material and it's formation mechanism of the air drying duck in the processing course were prilimary discussed.
调味就是将各种呈味物质在一定条件下进行组合，使之产生新味，从而赋予食品良好的风味。
Flavoring is a combination of varied flavor matter which is fixed under certain conditions, it can produce new flavor and then gifts the good tastes to the foods.
综述了乳酸菌发酵蔬菜汁的风味形成机理、发酵后的风味变化以及影响乳酸菌发酵呈味的一些因素。
The article summarize flavor developing effect of Lactic Acid Bacteria fermenting vegetable juice, flavor changes after being fermented and some factors which affect LAB's fermenting.
对谷氨酸一钠的结构、稳定性、呈味性质和毒理性质进行分析，从而证明其化学特性及食用安全性。
The analysis of its structure, stability, flavor properties and toxicity will stress its chemical properties and edible safety.
这些物质中有多种是食品中的风味物质和风味前体物质，亦是茅台酒呈香呈味物质中的一个组成部分。
Most of these metabolites were flavoring compounds and flavoring precursors for food, and also an integral part of aroma-producing & flavoring-producing substances in Maotai Liquor.
结果表明鲈鱼肌肉中氨基酸总量比例为1.308%，其中呈味氨基酸含量高达氨基酸总量的42.5%。
The results showed that the total content of amino acid in muscle was 1.308 %. Total content of four delicate flavour amino acids in total amino acids was 42.5 %.
通过总结白酒中呈味物质的来源，分析白酒中异杂味的种类和产生原因，提出防止白酒中产生异杂味的措施。
The prevention measures of off - flavors are put forward by summarizing the source of the flavoring components of liquors and analyzing the sorts of off - flavors in liquors and its cause.
纯净酒即指不含或基本不含对人体有害的杂质的酒，不含呈香呈味的物质成分，有独特的生产工艺和质量标准。
Purified liquor means liquor which has no or few foreign substance harmful to people′s health, contains no flavour components and has its particular production mode and quality standard.
在肌肉游离氨基酸含量方面，杂交鳢游离氨基酸总量、呈味氨基酸含量、必需氨基酸含量分别比乌鳢提高了7.90%、9.19%、9.01%。
The contents of total free amino acids, flavor amino acids and essential amino acid of hybrid snakehead increased by 7.90%, 9.19% and 9.01%, respectively.
感官试验结果表明，IMP的鲜味呈味作用显著，肉品IMP含量的差异会对肉品总体风味产生一定作用，作用大小与IMP和谷氨酸钠等其它风味物的协同作用有关。
Results of sensory test showed that IMP played a major role in umami taste and different IMP contents resulted in different umami test owing to interaction between IMP and glutamine sodium.
香气醇陈滋味甘醇爽口叶底呈桐褐色并带有松烟味和槟榔味。
Aroma is mellow old flavor pleasant is mellow tastily foliaceous de chengtong is brown contain loose smoke flavour and areca ingredient.
品鉴：酒呈深宝石红。酒体饱满，浓郁的果香中夹杂矿物质的味道和辣味，单宁味与酸味比较平衡，并且能保持一定的时间。
Traits: She is dark ruby red and full-bodied. Tannin is balance with sour, mineral and spicy taste will be felt for a long time in the aftertaste.
结果：四味药材的薄层色谱鉴别呈阳性。
Results: The four species were positive in TLC identification.
羊肉串18串，肉色呈咖啡色，海椒面，孜然粉，味浓香辣。
Mutton string 18 string, meat color was brown, hot pepper noodles, cumin powder, spicy Sauvignon.
花椒酰胺是花椒中重要的活性成分，是花椒呈麻味的主要成分，暂称花椒麻味素。
As a kind of important active substance, fagaramide is the main component that tastes numb.
白度与手工挂面的色泽、表观状态、食味呈显著正相关，是影响感官评价的主要因素；
Whiteness was significantly positive correlative with noodle color, appearance condition and taste, respectively, so it was an important factor in quality evaluating of noodle;
此酒呈麦秆黄色，具成熟桃子味和淡淡的柠檬和鲜奶油的香气，均衡的橡木香气。
The wine has a pale straw colour. Ripe peach, a hint of lemon and some fresh cream, held in a check by subtle oak, are apparent on the nose.
呈明亮清澈的石榴红，酒体具有强烈香味而复杂，开瓶时辛辣味、辣椒味突出。
Limpid brilliant red look of guava characterize the nice color the wine. Intensely and complex perfumed, it brings us an impressive spicy flavor of pepper.
性状Properties：深蓝色溶液，溶液呈碱性，有氨味，溶于水。
Dark blue with alkalescence and odor of ammonia, dissolving in water.
性状Properties：深蓝色溶液，溶液呈碱性，有氨味，溶于水。
Dark blue with alkalescence and odor of ammonia, dissolving in water.
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