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.
研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
本文阐述了香精香料的基本概念、物质的呈香原理、香精调配原理以及研究发展趋势。
The basic concept, the principle of material's giving off flavor and flavor being prepared, and the develop trend of flavor are illustrated in this paper.
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