美[?'str?nd??ns?] 1 . The process, in which the tea develops its characteristic astringency, is known as fermentation.
茶開始散發(fā)澀味的過(guò)程稱作發(fā)酵。
來(lái)自柯林斯例句
2 . The endosperm of the nut owes its marked degree of astringency .
堅(jiān)果的胚乳由于存在丹寧,所以有顯著的澀味.
來(lái)自辭典例句
3 . The mountain cultivation, the fruit is mature when cannot remain the astringency .
高山栽培, 果實(shí)成熟時(shí)不會(huì)殘留澀味.
來(lái)自互聯(lián)網(wǎng)
4 . Tea polyphenols show great effects on astringency of tea taste.
茶葉中含有的大量茶多酚對(duì)茶葉澀味有重要作用.
來(lái)自互聯(lián)網(wǎng)
5 . The corners of the mouth taste a wisp of bitterness and astringency .
嘴角嘗到一縷苦澀.選擇手放開.
來(lái)自互聯(lián)網(wǎng)
1.a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
2.the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids
