1.
Fermentation activity of immobilized yeast of CASA was increased because of improvement of microenvi ronment of carrier. Fermentation time was decreased to 16 hours.
载体内微环境的改变,提高了发酵活性,使发酵时间缩短为16小时。
2.
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
3.
The content of polyphenol in apple pomace decreased in course of ferment and increased45 days later, but it still under flash apple pomace, s.
苹果渣发酵过程中多酚、酮含量先减少,发酵时间达45天后含量增加,但增加值低于鲜果渣含量。
4.
Study on Relation between Fermented Volume of Dough and Temperature and Time;
时间、温度与发酵面团体积关系的研究
5.
Quick bread takes less time to prepare than yeast bread.
制作快速面包所花的时间比发酵面包要少。
6.
Study on Processing Key Technique and Quality of Low Temperature Long Term Fermentation Yogurt;
低温长时间发酵酸奶加工关键技术与品质研究
7.
The yeasty foam that rises to the surface of fermenting malt liquors.
酵母麦芽酒发酵时，浮在其表面的发酵的泡沫
8.
When wine is ferment it give off bubble of gas.
酒发酵时会放出气泡。
9.
We ferment the grapes for a very long time to achieve high alcohol content.
为了使葡萄酒有较高的酒精含量，我们让它发酵了很长时间了。
10.
The PH value of the fermentation for the testing strains was raised with the lapse of time for fermentation.
培养基酸碱度在所试菌种发酵过程中随时间延长而提高。
11.
Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats.
醋酸是碳水化合物，蛋白质和脂肪在厌氧发酵时所形成的中间体。
12.
Effect of Rice Straw Ammoniatied for Different Time on Lamb Fattening、Rumen Fermentation and Carcass Quality;
不同氨化时间稻草对羔羊育肥、瘤胃发酵及胴体品质的影响
13.
Effect of prolonging time of first fermentation on monitoring result of coliform bacteria
延长初发酵培养时间对大肠菌群检测结果的影响
14.
Study on the rice straw simultaneously saccharify the yeast solution produces the actic acid
稻草秸秆发酵同时糖化酵解产乳酸的初步研究
15.
Nature Wild Propolis Honey is extracted from wild honey combs found in the Malaysia rainforests using a natural low temperature fermentation process for two years.
野蜂胶蜜是采用马来西亚热带森林野蜂巢，经两年的时间和采用低温天然发酵，取得野蜂胶。
16.
It is fermented at cooler temperatures and matures for a longer period of time: anywhere from three weeks to three months.
它在较低的温度下开始发酵，所需时间较长：从三个星期到三个月不等。
17.
Colonic fermentation, bacterial growth, fecal bulking, transit time and the energy value of foods are all affected by the presence of resistant starch.
结肠发酵、细菌生长、粪便体积、排空时间和饲粮能量值等都受到抗性淀粉的影响。
18.
Studies on Simultaneous Saccharification and Lactic Acid Fermentation of Rice Straw;
水稻秸秆同时糖化与乳酸发酵的研究