glycyrrhizin definition

  • noun:
    • The main sweet-tasting ingredient from liquorice root, thirty to fifty times since nice as sucrose (dining table sugar).
    • the key sweet-tasting chemical from liquorice root, thirty to fifty times because nice as sucrose (table sugar).
    • A glucoside present licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), within the root of the walnut, etc., and removed as a yellow, amorphous dust, of a bittersweet taste.
    • A glucoside within licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), in base of the walnut, etc., and extracted as a yellow, amorphous dust, of a bittersweet taste.
    • A peculiar saccharine matter (C24H36O9) obtained through the reason behind Glycyrrhiza glabra.
    • A peculiar saccharine matter (C24H36O9) acquired through the reason behind Glycyrrhiza glabra.
    • the primary sweet-tasting mixture from liquorice root, thirty to fifty times because sweet as sucrose (dining table sugar).
    • A glucoside present in licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), into the root of the walnut, etc., and extracted as a yellow, amorphous powder, of a bittersweet taste.
    • A peculiar saccharine matter (C24H36O9) obtained through the reason behind Glycyrrhiza glabra.
    • the key sweet-tasting substance from liquorice root, thirty to fifty times as sweet as sucrose (dining table sugar).
    • A glucoside present licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), in foot of the walnut, etc., and removed as a yellow, amorphous powder, of a bittersweet flavor.
    • A peculiar saccharine matter (C24H36O9) gotten from reason behind Glycyrrhiza glabra.
    • the key sweet-tasting chemical from liquorice root, thirty to fifty times because nice as sucrose (table sugar).
    • the primary sweet-tasting compound from liquorice root, thirty to fifty times because sweet as sucrose (table sugar).
    • The main sweet-tasting chemical from liquorice root, thirty to fifty times as sweet as sucrose (dining table sugar).
    • A glucoside found in licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), inside foot of the walnut, etc., and removed as a yellow, amorphous powder, of a bittersweet taste.
    • A glucoside present licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), when you look at the base of the walnut, etc., and removed as a yellow, amorphous powder, of a bittersweet taste.
    • the key sweet-tasting mixture from liquorice root, thirty to fifty times since sweet as sucrose (dining table sugar).
    • A glucoside present licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), in the base of the walnut, etc., and extracted as a yellow, amorphous powder, of a bittersweet style.
    • A peculiar saccharine matter (C24H36O9) obtained through the root of Glycyrrhiza glabra.
    • A peculiar saccharine matter (C24H36O9) gotten from root of Glycyrrhiza glabra.
    • the key sweet-tasting substance from liquorice root, thirty to fifty times as sweet as sucrose (dining table sugar).
    • A glucoside within licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), inside base of the walnut, etc., and removed as a yellow, amorphous dust, of a bittersweet flavor.
    • A glucoside present licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), in base of the walnut, etc., and removed as a yellow, amorphous dust, of a bittersweet style.
    • The main sweet-tasting chemical from liquorice root, thirty to fifty times since nice as sucrose (dining table sugar).
    • A glucoside within licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), into the base of the walnut, etc., and removed as a yellow, amorphous dust, of a bittersweet flavor.
    • A peculiar saccharine matter (C24H36O9) obtained through the reason behind Glycyrrhiza glabra.
    • A peculiar saccharine matter (C24H36O9) obtained from the cause of Glycyrrhiza glabra.
    • A peculiar saccharine matter (C24H36O9) gotten through the cause of Glycyrrhiza glabra.
    • the key sweet-tasting element from liquorice root, thirty to fifty times because sweet as sucrose (dining table sugar).
    • A glucoside within licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), inside root of the walnut, etc., and removed as a yellow, amorphous powder, of a bittersweet style.
    • A peculiar saccharine matter (C24H36O9) obtained from the reason behind Glycyrrhiza glabra.
    • A peculiar saccharine matter (C24H36O9) gotten from the reason behind Glycyrrhiza glabra.
    • the primary sweet-tasting element from liquorice root, thirty to fifty times as sweet as sucrose (dining table sugar).
    • A glucoside found in licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), into the root of the walnut, etc., and extracted as a yellow, amorphous powder, of a bittersweet style.
    • A peculiar saccharine matter (C24H36O9) obtained from reason behind Glycyrrhiza glabra.

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