1.
The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.
苹果汁醋酸发酵饮料的最佳配方为:醋酸发酵果汁与水之比为2∶1,加糖量为8%。
2.
Study on Changes of Total Acid and Ester in Apple Juice during Acetic Acid Fermentation
苹果汁醋酸发酵过程中的物质变化及其饮料的研制
3.
Fermented Vinegar Beverage of Mycelia of Pholiota adipose
黄伞菌丝体发酵型醋饮料的制备工艺
4.
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
5.
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
6.
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
7.
Study on the brewing technology of cherry vinegar and drink
多菌偶联协酵技术生产樱桃醋及醋饮料的研究
8.
"The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter Bacteria, to acetic acid, water, and various other compounds."
原料中必含糖,酵母发酵后生成酒精,酒精受醋酸杆菌的作用,即生成醋酸、水和各种其它化合物。
9.
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
10.
Isolation and Identification of Acetic Acid Bacteria and Dvelopment of Winter Jujube Acetic Acid Fermented Drink
醋酸菌的分离鉴定及冬枣醋饮料的研制
11.
Production technology of vinegar and vinegar beverage produced from Allium cepa L. var. agrogatum Don
分蘖葱头醋及醋酸饮料的生产工艺研究
12.
carbonated slightly alcoholic drink flavored with fermented ginger.
含少量碳酸的酒精饮料，用发酵的姜调味。
13.
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
14.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
15.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
16.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
17.
The Conditions for Fermented Apple Drink by Lactic Acid Bacteria
基于乳酸菌发酵的苹果饮料制备工艺研究
18.
Studies on Fermentation Technique of Mixed Vegetable Juice with Capsella bursa-pastoris L and Tomato by Lactic Acid Bacteria
荠菜-番茄混合汁乳酸菌发酵饮料的工艺研究