The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
正交试验表明：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
The oil was one of the main nutritional components in the Black-bone silky fowl (Gallus gellus demesticus brissen), and its composition of fatty acids was the contributing factor to the flavor.
乌骨鸡脂肪油是乌骨鸡重要的营养成份之一，其脂肪酸组成更是影响肉质风味的重要化学成分。
The relationship between the amino acid content in flue-cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).
利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。
Flavor stability of beer is increasing becoming the limiting factor in beer quality.
啤酒的风味稳定性已成为影响啤酒质量的一个限制性因素。
The moisture absorption capacity and formula of chicken flavor were studied using single -factor test and orthogonal test.
研究了影响鸡精吸潮的因素，通过单因素试验和正交试验对其配方进行了优化。
The periphery factor changed originally the noble flavor !
周围的因素改变了原本高尚的味道！
Brewers' yeast was the most important factor for the beer quality, especially for its flavor. There were. many factors which can cause the yeast autolysis and then influence the beer quality.
啤酒酵母的质量对啤酒风味至关重要，由于各种原因会造成啤酒酵母的自溶，从而影响啤酒的质量。
Main Ingredients: Herbal extract, HOE hair treatment essence, protein, compound amino acid, hair core recovering factor, BAS molecule, and essence with special flavor, etc.
主要成份：草本萃取液、HOE焗油精华、蛋白质、复合氨基酸、发芯修护因子、BAS分子和特殊香型之香精等。
The decisive factor of liquor flavor is the liquor making technology.
而酿酒工艺对白酒风味起着决定性作用。
In beer production, REDOX enzymes are closely relative with the ageing of beer flavor, and the main factor of ageing is oxidation.
啤酒生产过程中，氧化还原酶与啤酒风味陈化紧密相关，其主要原因就是氧化。
In beer production, REDOX enzymes are closely relative with the ageing of beer flavor, and the main factor of ageing is oxidation.
啤酒生产过程中，氧化还原酶与啤酒风味陈化紧密相关，其主要原因就是氧化。
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