英语词汇“cocoa butter”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

可可油；

英英释义

cocoa butter

n.
- a yellow-white fat from cocoa beans
- the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate

学习怎么用

双语例句

用作名词(n.)

Chocolate makers began mixing the cocoa butter with milk.
巧克力制造商开始将牛奶混入可可油中。

权威例句

COCOA BUTTER
cocoa butter
Cocoa butter
2,5-dibutyl-4-methyl oxazole
Enzymatic synthesis of structured cocoa butter containing omega-3 fatty acids
Polymorphism of cocoa butter
Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data
Cocoa butter equivalent through enzymic interesterification of palm oil midfraction
Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans.
Accumulation of a Cocoa-Butter-Like Lipid by Yarrowia lipolytica Cultivated on Agro-Industrial Residues
Phase transitions and polymorphism of cocoa butter
Relationship between Crystallization Behavior and Structure in Cocoa Butter
Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters. Food Chem

单词	cocoa butter
释义	cocoa butter 听听怎么读英 [?k??k?? ?b?t?] 美 [?koko ?b?t?] 是什么意思 n. 可可油；英英释义 cocoa butter n. a yellow-white fat from cocoa beans the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate 学习怎么用双语例句用作名词(n.) Chocolate makers began mixing the cocoa butter with milk. 巧克力制造商开始将牛奶混入可可油中。权威例句 COCOA BUTTER cocoa butter Cocoa butter 2,5-dibutyl-4-methyl oxazole Enzymatic synthesis of structured cocoa butter containing omega-3 fatty acids Polymorphism of cocoa butter Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data Cocoa butter equivalent through enzymic interesterification of palm oil midfraction Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans. Accumulation of a Cocoa-Butter-Like Lipid by Yarrowia lipolytica Cultivated on Agro-Industrial Residues Phase transitions and polymorphism of cocoa butter Relationship between Crystallization Behavior and Structure in Cocoa Butter Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters. Food Chem
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