麴酸
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See also: 麹酸
Chinese
| yeast; alcoholic beverage | sour; sore; ache sour; sore; ache; acid | ||
|---|---|---|---|
| trad. (麴酸/麯酸) | 麴/麯 | 酸 | |
| simp. (曲酸) | 曲 | 酸 | |
Pronunciation
- Mandarin
- (Standard Chinese, Mainland)+
- Hanyu Pinyin:
- Zhuyin: ㄑㄩ ㄙㄨㄢ
- Tongyong Pinyin: cyusuan
- Wade–Giles: chʻü1-suan1
- Yale: chyū-swān
- Gwoyeu Romatzyh: chiusuan
- Palladius: цюйсуань (cjujsuanʹ)
- Sinological IPA (key): /t͡ɕʰy⁵⁵ su̯än⁵⁵/
- (Standard Chinese, Taiwan)+
- Hanyu Pinyin:
- Zhuyin: ㄑㄩˊ ㄙㄨㄢ
- Tongyong Pinyin: cyúsuan
- Wade–Giles: chʻü2-suan1
- Yale: chyú-swān
- Gwoyeu Romatzyh: chyusuan
- Palladius: цюйсуань (cjujsuanʹ)
- Sinological IPA (key): /t͡ɕʰy³⁵ su̯än⁵⁵/
- (Standard Chinese, Mainland)+
Noun
麴酸
Japanese
| Kanji in this term | |
|---|---|
| 麴 | 酸 |
| こうじ Hyōgai |
さん Grade: 5 |
| yutōyomi | |
| For pronunciation and definitions of 麴酸 – see the following entry. | ||
| ||
| (This term, 麴酸, is the kyūjitai of the above term.) |