1) functional soy sauce
功能酱油
2) ganoderma lucidum functional sauce
灵芝功能酱油
1.
The optimum plant techical conditions for brewing the Ganoderma Lucidum functional sauce is studied on the basis of perpendicular experments of three factors and four levels in which the Ganoderma Lucidum hyphe suberged cultivation liquids up with the soysauce koji is mixed formention .
将灵芝菌液体深层培养液与酱曲混合后进行生物反应 ,通过四因素三水平正交方法的试验 ,从结果的直观分析得知 ,酿制灵芝功能酱油的最佳生产工艺条件是 :曲料加水量 :6倍 ;醪液食盐质量分数 :2 0 % ;灵芝液加入量 :0 。
3) Maotai-flavor functional bacteria
酱香功能菌
1.
Maotai-flavor functional bacteria refers to the microbes with high requirements of starting growth temperature and the optimum growth temperature in the production of Maotai-flavor liquor and probably playing major roles in the formation of Maotai-flavor.
"酱香功能菌"是指在酱香型白酒酿造过程中对"起点生长温度"或"最适生长温度"要求相对较高、可能对酱香风味物质的生成起主要作用或促进作用的微生物种类的通称。
4) functional fermented soybean curd
功能性豆腐乳酱
5) Soy Sauce
酱油
1.
Detemination of 4-Methylimidazol in Soy Sauce by Ultraviolet-Visible Spectrometry;
紫外可见光谱法测定酱油中4-甲基咪唑含量
2.
Optimization of determination condition for flavor compounds in soy sauce by SPME-GC;
固相微萃取气相色谱测定酱油香味成分条件的优化
3.
Study on content of Fe in soy sauce with spectrophotsmetry by orthogonal experimental design;
分光光度法测定铁强化酱油中铁含量的正交实验研究
6) sauce
[英][sɔ:s] [美][sɔs]
酱油
1.
Evaluation of Detection Uncertainty of Lead in Sauce Detected with Flame AAS;
火焰原子吸收测定酱油中铅的测量不确定度评定
2.
Study on new technology of sauce fermentation with mixed multi-microorganisms by a stairway;
多菌混合阶梯发酵酱油新工艺研究
补充资料：人脑的功能分化左右大脑半球的功能特化
李瑞端绘
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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