1.
Optimization of Fermentation Condition for Kudzu Beverage Production by Bifidobacterium
葛粉双歧杆菌发酵饮料发酵条件的研究
2.
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
3.
Developing of Lactobacillus Fermentative Beverage from Tomato and Carrot and Study on Immune Function Effect of Fermented Liquid;
番茄、胡萝卜乳酸菌发酵饮料的研制及其发酵液对免疫功能的影响
4.
STUDY ON THE TECHNOLOGY AND CORRELATIVE CONDITION OF THE FERMENTED BEVERAGE OF GRAIN AND VEGETABLES BY LACTIC ACID BACTERIA
菜谷系列乳酸发酵饮料工艺与发酵配套工业化条件
5.
Study on the Screening of Anti-oxidative Microorganism and the Processing of Anti-oxidative Fermentation Beverage;
抗氧化菌的筛选及抗氧化发酵饮料的研究
6.
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
7.
Study on the Technology and Stability of Almond Vegetable Protein Fermented Beverage
巴旦木植物蛋白发酵饮料工艺及稳定性研究
8.
a fermented alcoholic beverage made of molasses and spruce twigs fermented with yeast.
蜜糖、云杉枝加酵母发酵制成的酒精饮料。
9.
fermented alcoholic beverage brewed from malt and hops.
由麦芽、啤酒花发酵酿造的酒精饮料。
10.
n. alcoholic beverage, especially distilled liquor
酒精饮料，尤其是非发酵的烈酒
11.
Study on Non-Alcoholic Beverage Similar to Beer with Aroma-Producing Strains of Geotrichum Candidum
产香白地霉发酵无醇类啤饮料的研究
12.
Fermented Vinegar Beverage of Mycelia of Pholiota adipose
黄伞菌丝体发酵型醋饮料的制备工艺
13.
Fermentation of Inonotus obliquus and Development of Health Beverage with Its Fermentation Product
桦褐孔菌液体发酵及保健饮料的研制
14.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
15.
Screening of High Quality Fermentation Strains and Optimization of Fermentation Technology for Apple Vinegar and Its Beverage;
苹果醋、苹果醋饮料优良发酵菌株的选育及发酵工艺的优化
16.
Wine: Alcoholic Beverage made from the fermented juice of grapes.
葡萄酒 用发酵的葡萄汁制成的含酒精饮料。
17.
A fermented, often effervescent beverage made from pears.
梨子酒一种由梨发酵制成、常常起泡的饮料
18.
An alcoholic drink made from hard cider that has been frozen.
苹果酒由冷藏的发酵苹果汁制取的酒精类饮料