1) watery fermentation
稀发酵
1.
Comparison test of multiple strain culture soy sauce's watery fermentation;
多菌种酱油稀发酵对照试验
2.
Controlled trial on watery fermentation of soy sauce with multi-strains;
多菌种稀发酵酱油的对照试验
3) high salt liquid fermentation
高盐稀发酵
1.
Make a brief introduction to each process of high salt liquid fermentation technology.
对高盐稀发酵工艺各工序简要介绍。
4) High-salt-level watery state fermentation
高盐稀醪发酵
5) high salt liquid state fermentation
高盐稀态发酵
1.
Discuss on the high salt liquid state fermentation of the soy sauce;
“酿造酱油”高盐稀态发酵工艺综述
6) yeast fermentation
酵母发酵
1.
Design of yeast fermentation monitoring system based on virtual instrument technology;
基于虚拟仪器技术的酵母发酵监控系统的设计
2.
The jujube culls is developed using enzyme hydrolysis,yeast fermentation and acetic fermentation to produce jujube vinegar.
利用枣制品下脚料枣液,使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
3.
The ultimate hydrolysate is 100% of oligo-glucomannan through eliminating mono-saccharides with yeast fermentation.
再利用酵母发酵法去除其中的可发酵性单糖,最终产物为100%的(魔芋)葡甘露低聚糖。
补充资料：(Z)-柠檬酸1-(9-十八烷稀)醇酯
CAS：85586-84-1
中文名称：(Z)-柠檬酸1-(9-十八烷稀)醇酯
英文名称：2,3-Propanetricarboxylic acid, 2-hydroxy-, 1-(9-octadecenyl) ester, (Z)-1
中文名称：(Z)-柠檬酸1-(9-十八烷稀)醇酯
英文名称：2,3-Propanetricarboxylic acid, 2-hydroxy-, 1-(9-octadecenyl) ester, (Z)-1
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条