| flavonoid |
Any of a large group of plant substances that includes the anthocyanins, a class of pigments often associated with flowers.
출처: www.rmrs.nau.edu/publications/ah_709/glossary.html
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|---|---|
| flavor |
Flavor is the most ambiguous term of all. Acidity has something to do with flavor, and so do body and aroma. Some coffees simply have a fuller, richer flavor than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else.
출처: www.surfcitycoffee.com/html/coffee_lingo.html
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| flavor |
must be fine, sweet, clean and fresh, if of current make; and fine, sweet and clean, if held.
출처: digital.lib.msu.edu/projects/cookbooks/books/groce...
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| flavor |
The combination of olfactory and gustatory attributes perceived during tasting.
출처: hbd.org/franklin/brewinfo/glossary.html
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| flavin |
Adenine Dinucleotide. FAD is derived from vitamin riboflavin, which serves as cofactor for oxidation and reduction reactions.
출처: 202.112.190.68/biochemistry/Glossary.htm
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