1.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
2.
After filtration, the hopped wort is ready for fermination.
加了酒花的麦芽汁在过滤后进入发酵过程。
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 Process Engineering of the Astaxanthin Fermentation by Phaffia Rhodozyma;
法夫酵母发酵产虾青素的过程工程研究
5.
The Research on Chemical Composition Variation during the Process of Medium-small Size Leaf Tea with Pile-fermentation;
中小叶种后发酵茶加工过程中化学成分变化研究
6.
Analysis of the Aroma Components in the Post Fermentation Process of Middle/Little Leaf Tea Picked in Summer/Autumn;
中小叶种夏秋茶后发酵加工过程中香气成分研究
7.
Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;
自然发酵法研制玉米切粉及其发酵过程的解析
8.
The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugar formed from starch during mashing proceeds.
向冷却后的麦芽汁中注入酵母菌,使糖化过程中淀粉降解产生的糖发酵。
9.
Yeasts are used in the brewing process to initiate fermentation.
酵母菌可以使啤酒的发酵过程得以启动。
10.
On-line Characterization of Self-flocculating Yeast Cell Flocs and Ethanol Fermentation Kinetics;
自絮凝酵母颗粒在线表征与发酵过程动力学
11.
Metabolic Model and Oxygen Transfer Model in Recombinant Pichia Pastoris Cultivation;
重组毕氏酵母发酵过程的代谢—氧传递组合模型
12.
Study on the Strategies for Enhancing Process Performance of Pyruvate Fermentation by Torulopsis Glabrata CCTCC M202019;
丙酮酸发酵光滑球拟酵母过程功能的强化
13.
The Isolation and Identification of Yeasts from the Course of Spontaneuos Fermentation of Vitis.amurensis Rupr Grape
山葡萄自然发酵过程中酵母菌的分离鉴定
14.
DEVELOPMENT OF SOFTWARE SENSORS FOR ON-LINE MEASUREMENT OF GSH FERMENTATION PROCESS PARAMETERS
酵母发酵生产谷胱甘肽过程参数的在线软测量
15.
The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet
蛇龙珠自然发酵过程酵母菌的种类和动态变化
16.
Quantitative Analysis of Intracellular Reactive Oxygen Species in Pichia Pastoris Fermentation with Flow Cytometry
毕赤酵母发酵过程胞内活性氧的定量分析
17.
Effects of temperature on glycerol production by Candida glycerinogenes
温度对产甘油假丝酵母产甘油发酵过程的影响
18.
Soft Sensor Modeling for Kluyveromyces Marxianus Fermentation Process
马克斯克鲁维酵母菌发酵过程的软测量