英语词汇“astringency”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

是什么意思

收敛性，严酷；

英英释义

astringency[ ?'strind??nsi ]

n.
- a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
  同义词：astringence
- the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids
  同义词：stypsis

学习怎么用

双语例句

用作名词(n.)

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。
The algorithm shows that this encoding method can effectively prove the astringency of the algorithm, and is easier to obtain the optimal solution.
算例表明，这种编码方式可以有效提高算法收敛性，更容易获得最优解。

权威例句

Red wine astringency: a review
Astringency and bitterness of selected phenolics in wine
Polyphenols, astringency and proline-rich proteins
Natural astringency in foodstuffs--a molecular interpretation.
Bitterness and astringency of flavan‐3‐ol monomers, dimers and trimers
The phenolics of ciders: Bitterness and astringency
Molecular model for astringency produced by polyphenol/protein interactions.
Psychophysical evidence that oral astringency is a tactile sensation
Haemanalysis of tannins: The concept of relative astringency
Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects.

单词	astringency
释义	astringency 听听怎么读英 [?'str?nd??ns?] 美 [?'str?nd??ns?] 是什么意思 n. 收敛性，严酷；英英释义 astringency[ ?'strind??nsi ] n. a sharp astringent taste; the taste experience when a substance causes the mouth to pucker 同义词：astringence the ability to contract or draw together soft body tissues to check blood flow or restrict secretion of fluids 同义词：stypsis 学习怎么用双语例句用作名词(n.) 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。 The algorithm shows that this encoding method can effectively prove the astringency of the algorithm, and is easier to obtain the optimal solution. 算例表明，这种编码方式可以有效提高算法收敛性，更容易获得最优解。权威例句 Red wine astringency: a review Astringency and bitterness of selected phenolics in wine Polyphenols, astringency and proline-rich proteins Natural astringency in foodstuffs--a molecular interpretation. Bitterness and astringency of flavan‐3‐ol monomers, dimers and trimers The phenolics of ciders: Bitterness and astringency Molecular model for astringency produced by polyphenol/protein interactions. Psychophysical evidence that oral astringency is a tactile sensation Haemanalysis of tannins: The concept of relative astringency Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects.
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