1. More than three-fourths of the polyphenolic constituents of tea may be extracted after the leaves are fermented. 
   发酵以后的茶叶可以萃取出所含的四分之三以上的多酚类物质。
2. a substance that oxidizes another substance. 
   氧化其他物质的物质。
3. If water boils when it is in contact with tea leaves, a high proportion of polyphenolic compounds are extracted. These make the hot beverage excessively astringent. 
   如果与茶叶接触时水是沸腾的，就会提取出高比例的多酚化合物，使得这种热饮料过分涩口。
4. Tea leaves are extraordinarily rich sources of a group of compounds known as polyphenolic substances, which account for almost one-third of the weight of dried leaf. 
   茶叶是一组称为多酚物质的化合物的非常丰富来源，这类物质几乎占了干茶叶重量的三分之一。
5. The color of the beverage and much of its taste, especially astringency, is attributed to these polyphenolic compounds, or to their oxidation products in black tea. 
   这种饮料的颜色，以及许多味道，特别是涩味，都是由于这些多酚化合物的缘故，或者说是由于它们在红茶中的氧化产物的作用。

查看更多例句 相关情景会话

• 1. 多酚化合物
  polyphase　① 多相的　② 含多种胶的...polyphenolic substance　多酚化合物...polyphenoloxidase　多酚氧化酶
  www.foodmate.net - 相关搜索