全部

1·Tannins give tea astringency, colour, and some flavour.

单宁有茶的涩味、颜色和香味。

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。

3·This method has some advantages, such as optimizing, astringency.

该方式具有优化、收敛性快等优点。

4·Besides, astringency of different bar feedback is analyzed as well.

同时本文还对异杆反馈的收敛性进行了一些粗浅的探讨。

5·In this paper, it proves the astringency and gives two theorems on astringency.

论文分析证明了算法是收敛的，并在此基础上给出了二个相关定理。

6·Cause when baked Fried grouper fry, and will produce bitterness and astringency.

会造成煎焙时有煎斑，且会产生苦味及涩味。

7·Some astringency is inherent in tea, but green tea is more astringent than black.

一定程度的收敛性是茶中固有的，而绿茶比红茶为涩。

8·Tannin is the chemical that contributes to the bitterness and astringency in tea.

单宁酸是造成茶喝起来苦涩的化学物质。

9·In this method RLS algorithm is adopted to adjust the weights of filter for its good astringency.

滤波算法选用了RLS算法，主要是考虑到该算法的收敛性比较好。

10·The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.

桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。