astringency

英[ə\"strɪndʒənsɪ] 美[ə\"strɪndʒənsɪ]

• 翻译

  n.收敛性，严酷

  网络解释.收敛性；涩味；丹宁程度；粘滞性

英[ə\"strɪndʒənsɪ]||||||美[ə\"strɪndʒənsɪ]

A

n.收敛性，严酷

网络解释.收敛性；涩味；丹宁程度；粘滞性

1 . The process, in which the tea develops its characteristic

astringency

, is known as fermentation.

茶开始散发涩味的过程称作发酵。

来自柯林斯例句

2 . The endosperm of the nut owes its marked degree of

astringency

.

坚果的胚乳由于存在丹宁,所以有显著的涩味.

来自辞典例句

3 . The mountain cultivation, the fruit is mature when cannot remain the

astringency

.

高山栽培, 果实成熟时不会残留涩味.

来自互联网

4 . Tea polyphenols show great effects on

astringency

of tea taste.

茶叶中含有的大量茶多酚对茶叶涩味有重要作用.

来自互联网