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Flavoprotein A conjugated protein in which a FLAVIN (FAD or FMN) is the prosthetic group joined to a protein component.
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黄素蛋白：一种以黄素核苷酸（黄素腺嘌呤二核苷酸FAD或黄素单核苷酸FMN）为辅基的结合蛋白。 |
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Flavor can be enhanced with seasoning salt and pepper would be the most traditional - and any other ingredients available in the kitchen, some could be added but a well sealed pot on a low heat will probably have enough moisture within the meat, onion and
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你可以加一些佐料来增加香味，最传统的做法就是加盐和辣椒，以及其他一些厨房里常见的配料，罐子最好是密封了以后放在低温的火上烤，这样可以保留肉，洋葱和土豆的汁液，加强味道，而不会让味道失去。 |
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Flavor changes during rice wine starter (Xiao Qu) preparation were discussed and the varieties and quantities of microorganisms in the starter were detected and analyzed in this paper.
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摘要阐述了传统黄酒小曲（酒药）制作过程产香的变化，测定和分析了成品小曲中主要微生物的种类、数量。 |
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Flavor of the sea - halibut fillet covered with bacon, zucchini and egg plant then baked in a shell of rock salt.
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大海的味道—比目鱼柳配合烟熏培根，意大利节瓜和圆茄包裹在如硬石般的海盐中煎烤。 |
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Flavor or interest; piquancy.
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兴趣爱好或兴趣；刺激 |
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Flavor, ignited: due to the dry and wooded flavors very volatility. More reservedly, more easily smell after dust. The Siglo II does not make the environment feel with smoke.
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口味（燃烧时）：浑厚，辛辣，典型的森林气息和干燥的味道，在嘴中停留时间较短暂。 |
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Flavors of black cherry and dark chocolate combine with black olive and spicy fruit cake tones.
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黑樱桃、黑巧克力味道与黑橄榄、果料蛋糕口味十分和谐。 |
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Flavour of the past touches my soul, because that represents the broadness and steadiness of history.
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旧去的味道让我的灵魂感动，因为那是历史的博大和厚重。 |
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Flavour. Impression given by must or wine when taken into the mouth.. Includes sensations gained by the taste organs and also by the olfactory receptors.
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风味：品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受，也包括嗅觉所获得的信息。 |
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Flavour. Impression given wine taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory receptors.
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风味：品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受，也包括嗅觉所获得的信息。 |
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Flavours of lemon zest and pear balanced by refreshing, crisp acid and a long, lifted finish.
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尾韵绵长，柠檬与水梨的风味清新，酸度平衡。 |
