澀味 的英文怎麼說

中文拼音 [sèwèi]
澀味 英文
astringent
  • 澀 : 形容詞1 （使舌頭感到麻木乾燥的味道） puckery; astringent 2 （不滑潤） unsmooth; hard going 3 （不...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  1. The energy vitalising technology removes the acerbic taste from vinegar, making it easy to drink, so even people who don ' t like the taste of vinegar drinks will love energy vinegar

    光訊息活化技術去除醋中的酸澀嗆味，好喝順口，讓不敢喝醋的人，愛上光訊息活醋。
  2. It has dark color and sweet smell, medium sourness, well controlled aftertaste, no acerbity

    色較深，香味充分，酸度適中，回味澀度控制的好，無澀味
  3. In the process of soybean milk and fermentation, soybean beany flavor is described by the unpleasant smelling consisted of the acerbity, bitter and grass - smelling component

    摘要在豆乳或發酵豆乳的加工中，大豆澀味、苦味和青草味成分物質所構成的不良異味，被人們描述為大豆腥味。
  4. Chinaroot greenbrier alias has water chestnut of king kong root, iron, have defeat poison to fight cancer, control the function with acerbity collect blood, acetanilide detumescence, 3 gold piece in have this gout drug

    菝葜別名有金剛根、鐵菱角，有敗毒抗癌、收澀斂血、消腫止痛的作用，三金片中就有此味藥。
  5. The endosperm of the nut owes its marked degree of astringency to the tannins it contains.

    堅果的胚乳由於存在丹寧，所以有顯著的澀味。
  6. The mountain cultivation, the fruit is mature when cannot remain the astringency

    高山栽培，果實成熟時不會殘留澀味。
  7. Green and astringency

    澀而帶有生青味
  8. It appears that theaflavins modify the bitterness of caffeine and caffeine the astringency of theaflavins, giving the beverage its characteristic briskness

    看來茶黃素改善了咖啡因的苦味，咖啡因改善了茶黃素的澀味，從而賦予紅茶飲料以特有的"清爽味" 。
  9. Many cultivars become more astringent when grown under cool summer temperatures.

    生長于夏季涼爽地區的許多品種則變得較有澀味。
  10. Their astringent taste may deter animals from eating the plant and they may discourage infection

    鞣質的苦澀味道會防止植物被動物啃食或者降低其被病菌感染的危險。
  11. Feeling without judgment is a washy draught indeed ; but judgment untempered by feeling is too bitter and husky a morsel for human deglutition

    沒有理智的感情固然淡而無味，但缺乏感情的理智也太苦澀粗糙，叫人難以下咽。
  12. And every time he kisses you, you get the taste of saccharine

    每次他親吻你以後嘴角留下的只是一股苦澀的壞糖精味。
  13. Citrine yellow in colour, persistent bouquet with notes of fresh pineapple and bread crust. dry and sapid, with after of sagebrush flowers that lingers persistently

    配合美味的開胃菜及白肉，魚類等主菜飲用。檸檬黃色，持久的菠蘿清香和麵包片的味道，干澀風味，口中會持久，留有山艾樹花香的回味。
  14. The swertia belongs in gentianaceae. lt has about 154 species in the world, 79 species in china, about 35 species to be used for medicine, 20 species of medicinal plants can be found in sichuan and hubei provinces., which are used for medicine in dried herbs. their main functions are to clear heat, detoxify toxin, clear liver, eliminate dampness and normalize the gallbladder, for the treatment of jaundice, blood urination, hot and painful strangury etc. in the traditional medicine of india and japan, it is used as drugs bitter in taste to strengthen the stomach. the modern pharmacological studies show they have many biological activities. some drugs have been registered in the drug standards of the nation and the local government. the medicinal resources produced in sichuan and hubei provinces are abundant, which account for over half of the whole country. therefore, it is necessary to investigate the botanic origin and research the macroscopic, microscopic and chemical characteristics of them. its objective is to establish and improve the quality evaluation system in order to guide the exploitation and utilization for swertia medicinal plants

    獐牙菜屬（ swertia ）是龍膽科中的一個大屬，全世界約有154種，中國分佈的有79種，有藥用記載的約35種，其中川鄂產藥用種類約20種，均以全草入藥，常具有清熱解毒，清肝除濕利膽之功效，主要用於黃疸尿赤、熱淋澀痛等癥；在印度和日本傳統醫學作為苦味健胃藥使用。現代藥理學研究表明具有多種藥理作用。有的品種在國家和地方藥物標準中已有收載。
  15. For improving the quality of traditional chinese roasted green tea, fresh leaf spreading, steaming to de - enzyme, and dehydrating for new - type roasted green tea process were studied

    摘要針對當前出口炒青綠茶品質存在的「色澤不綠、苦澀味重、有煙焦味」等突出問題進行鮮葉攤放、蒸汽殺青、脫水等關鍵工藝研究，綜合提出長炒青綠茶、圓炒青綠茶加工新工藝。
  16. A descriptor for the textural sensation of the dryness and roughness left in the mouth ( more precisely, on the gums and palate ) by wines high in tannin, acid or both

    澀，形容富含高度單寧酸或酸度的酒在口中比較精確的說法是指牙床與口頰間留下的乾澀味道。
  17. Shred ham. beat egg and fry in frying pan with little oil to form a thin egg crepe. cool first, then shred. ri e cucumber well and hred, then soak in cold water with a little sugar added for 3 minutes. remove and drain well

    火腿切絲；雞蛋打散，用少許油煎成蛋皮，放涼后切成絲；小黃瓜洗凈，切絲，加少許糖放入冷開水浸3分鐘，去除澀味后取出瀝干。
  18. Shred ham. beat egg and fry in frying pan with little oil to form a thin egg crepe. cool first, then shred. rinse cucumber well and shred, then soak in cold water with a little sugar added for 3 minutes. remove and drain well

    火腿切絲；雞蛋打散，用少許油煎成蛋皮，放涼后切成絲；小黃瓜洗凈，切絲，加少許糖放入冷開水浸3分鐘，去除澀味后取出瀝干。
  19. Sugar content does not increase after harvest, but acids are broken down during ripening, thus decreasing tartness

    採收以後，糖份不會再增加，果酸漸漸的分解，降低藍莓的酸澀味。
  20. With cardamom with some astringency and fresh mediterranean seaweed as the top note, it develops into diverse elegance of compound bouquet and happiness and sweetness of wine grape, and ends with the base note of stable musk and grant woody bouquet, allowing a great experience of love that moves you so much.

    以略帶青澀味道的豆蔻加以清新的地中海藻作為序曲，延續以復合花香的多重優雅及釀酒葡萄的幸福甜蜜，再以沉穩的麝香混合莊重的木質香調加以收尾，就像經歷了一次美妙的愛情之旅，令人怦然心動。
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