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关注：1
2013-05-23 12:21
求翻译：通过脂肪酶酶解奶油制备天然奶味香精，考察了天然酶解奶味香精感官评定得分与酸价的高低的关系。是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
通过脂肪酶酶解奶油制备天然奶味香精，考察了天然酶解奶味香精感官评定得分与酸价的高低的关系。
问题补充： |
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2013-05-23 12:21:38
Lipase enzyme preparation by natural creamy butter flavor, examining the natural enzyme creamy flavor sensory evaluation scores and the relationship between high and low acid value.
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2013-05-23 12:23:18
Lipase enzyme preparation through the butter natural milk flavor essence, inspected the natural enzyme-milk flavor essence sensory assessment scores with acid value of the relationship between high or low.
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2013-05-23 12:24:58
Through the lipase enzymolysis cream preparation natural milk taste essence, inspected the natural enzymolysis milk taste essence sense organ evaluation score and the acid value height relations.
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2013-05-23 12:26:38
Lipase by enzymatic preparation of natural milk and cream flavor, inspected natural enzymatic hydrolysis of milk flavor and sensory evaluation scores high or low acid value of relationship.
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2013-05-23 12:28:18
Preparation of natural milk flavor by Lipase Hydrolysis cream, inspected the natural enzymatic hydrolysis of milk flavor relationship between sensory evaluation scores and acid value of high and low.
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