1) fermentative strength
发酵强度
1.
The fermentative strength was 6g/L.
新型酒精连续发酵罐组用纯糖液发酵 ,发酵强度可达 6g/L·h ,该系统是酒精工艺不断发展和进步中的一个方向性的重要参考设
2.
Self-immobilized Rhizopus oryzae has the following advantages: no additional carriers, less injury on the mycelia, more stable technology and much higher fermentative strength.
无载体固定化米根霉发酵L-乳酸具有无需附加载体、菌体损伤小、工艺稳定、发酵强度高等优点。
3) fermentation temperature
发酵温度
1.
Influence of fermentation temperature and maceration time on the physical and chemical parameters of red wine;
不同发酵温度和浸渍时间对红葡萄酒理化指标的影响
2.
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce;
碘盐及发酵温度对低盐固态酱油质量的影响
3.
Influences of fermentation temperature and ultrasonic treatment on the texture of set-style yogurt;
发酵温度及超声波处理对凝固型酸奶质地等的影响
4) attenuation
[英][ə,tenju'eiʃən] [美][ə,tɛnjʊ'eʃən]
发酵度
1.
Screening and identification of high attenuation yeast;
高发酵度酵母的筛选及鉴定
5) real attenuation
发酵度
1.
Four beers(the real attenuations was 57.
该研究用7°P定型麦汁,采用下面发酵法酿造4种成品啤酒(发酵度分别为57。
2.
With the real attenuation (RA) was higher than 70%, the flavor of 8.
啤酒发酵度高于70%时,随着原麦汁浓度的降低,啤酒的香气和滋味依次变得淡薄。
3.
Four 7°P beers(real attenuation was 57.
采用下面发酵法酿造了4种7°P啤酒(发酵度分别为57。
6) fermentation rate
发酵速度
1.
Effect of casein-hydrolysates on fermentation rate and quality of low-fat yoghurt;
酪蛋白水解物对低脂发酵酸奶发酵速度及品质的影响
补充资料：表光合强度(见光合强度)
表光合强度(见光合强度)
forecast of sowing or transplanting time
b iaoguanghe qiangdu表光合强度见光合强度
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