acid taste的双语例句-acid taste造句-acid taste的相关例句-英语网

1、

Flexibility to eat noodles with refreshing , hua nen, Qixian la of acid taste in you wei.

吃起来面条柔韧爽口, 滑嫩、酸咸辣齐具,味中有味.

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2、

Acid taste: cardio-cerebrovascular and intestine are wasted and imbalanced.

酸味: 心脑血管、小肠耗损失调.

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3、

Acid taste Tamarindus melancholy, deep feelings Tamarindus cool shade of a tree.

酸豆酸酸味郁郁, 酸豆树荫凉凉情浓浓.

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4、

Together with acid taste in Shibuya.

尝起来酸中带涩.

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5、

I don't like the slightly acid taste of green apples.

我不喜欢青苹果那酸不唧儿的味道.

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6、

Lemons have an acid taste.

柠檬有一种酸味.

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7、

Vinegar has an acid taste.

醋有酸味.

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8、

The reasons of acid taste, biting taste and puckery taste in liquor were analysed in this article and the prevention methods were suggested.

对白酒酸、辣、涩味产生的原因作了分析，并提出预防措施。

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9、

Vinegar has a strong acid taste.

醋有很强的酸味。

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10、

the medicine had a sharp, acid taste.

这种药有辛辣的酸味。

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11、

threonine, isoleucine, histidine, tryptophan, cysteine, palmitic acid ( c16:0), myristic acid ( c14:0) and stearic acid ( c18:0) were the main taste compounds in the fresh brine of sweet-scented osmanthus duck.

苏氨酸、异亮氨酸、组氨酸、色氨酸、半胱氨酸、棕榈酸（C16：0）、豆蔻酸（C14：0）、硬脂酸（C18：0）是桂花鸭新卤的主体滋味物质。

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12、

baked eels have not obvious changes on sensory quality ( color, odor, texture, taste) after 25 seconds flash of pulsed light treatment, though the change ratios of peroxide value and acid value are no more than 0.35%.

经过25s的处理，烤鳗的感官品质（颜色、气味、质地、味道）没有显著变化；过氧化值、酸价变化率都不超过0.35%。

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13、

Pale yellow oily liquid, With linolenic acid-specific odor, Taste of soft.

浅金黄油状流体, 拥有亚麻酸特有的气息, 况味柔和.

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14、

Lemons taste acid.

柠檬吃起来有些酸。

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15、

Lactic acid containing rice, Shengjinzhike, Xiaoshi Jianwei, Xiehuo cool, very good taste.

酸饭含有乳酸菌, 生津止渴, 消食健胃, 清凉泻火, 口感极好.

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16、

Tart apples taste sharp and are pleasantly acid in their taste.

酸苹果的味道酸,但酸的令人舒服.

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17、

The proper amount of tannic acid added was 4% of cut tobacco, while tar in cigarette was reduced by 19% and tar reverted to mutant colonies by 21.9%, without effects on the taste of tobacco.

鞣酸添加量为烟丝的4%较理想，卷烟焦油含量下降19%，焦油回复突变菌落数下降21.9%；这一添加量既能降低焦油的致突变性，又对原烟的香吃味无影响。

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18、

the addition of tartaric acid gives the wine a distinct bite and richer taste.

加入酒石酸使葡萄酒具有明显的刺激感和更浓郁的滋味。

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19、

Total amino acid content was positively correlated with taste value of rice.

游离氨基酸含量与味度值呈正相关。

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20、

Acidic: Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.

酸的：用于形容葡萄酒的总酸度过高以至于尝起来具有辛辣或酸腐味且在口腔中具有锋利的边角感。

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