英语词汇“beany”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

adj.

精神旺盛的，狂妄的；

英英释义

beany

n.a small skullcap; formerly worn by schoolboys and college freshmen
同义词：beanie

学习怎么用

权威例句

Solid phase extraction for GC analysis of beany flavours in soymilk.
Compounds contributing to the "beany"odor of aqueous solutions of soy protein isolates.
Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains
Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk
Enzymatic Improvement of Food Flavor II. Removal of Beany Flavor from Soybean Products by Aldehyde Dehydrogenase
SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS
SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Proc...
Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods /

单词	beany
释义	beany 听听怎么读英 ['bi:n?] 美 ['bin?] 是什么意思 adj. 精神旺盛的，狂妄的；英英释义 beany n.a small skullcap; formerly worn by schoolboys and college freshmen 同义词：beanie 学习怎么用权威例句 Solid phase extraction for GC analysis of beany flavours in soymilk. Compounds contributing to the "beany"odor of aqueous solutions of soy protein isolates. Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk Enzymatic Improvement of Food Flavor II. Removal of Beany Flavor from Soybean Products by Aldehyde Dehydrogenase SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Proc... Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods /
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