... intensity of fluorescence 荧光强度 taste intensity 味觉强度 cracking intensity 裂化强度 ...
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This system, which is a small wonder of chemistry and physics, allows the coffee to reach its maximum intensity of taste and consistency.
这种制作体系是化学和物理学上的一个小奇迹，它让咖啡在最大限度上保留了原有的味道和浓度。
Depends on what its taste is: a new study finds that the intensity of some flavors varies with temperature.
一项新的研究发现口味的强度随着温度的变化而变化。
The strength of the hydrogen bond between H of NH3+ group and the 3rd receptor site of taste bud resolved in the intensity of sweetness.
氨基上的一个氢原子与甜味接受体上第3点结合形成氢键，其强度决定甜味的强弱。
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