1.
Fluidization Characteristics of Yeast Spent Solution Adsorbed in Carrier
流化床吸附干燥酵母醪液的流化特性
2.
Study on Drying Characteristic of Yeast Fermented Liquor in Absorption Fluidized Bed with Component Added
酵母醪液在双组分吸附流化床中干燥特性研究
3.
Parameters in the Drying Process of Spent Fermentation Solution in the Absorption Fluidized Bed with Component Added
双组分吸附流化床干燥酵母醪液的工艺参数
4.
A Study on the Drying Characteristics of Yeast Fermented Liquor in the Adsorption Fluidized Beds with Added Components
酵母醪液在添加组分吸附流化床中干燥特性的研究
5.
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
6.
Studies on the Yeast of High Concentration Fermentation of Potato and the Conditions of Fermentation
马铃薯浓醪发酵酵母菌选育及发酵条件的研究
7.
Isolation of Salt Tolerant Yeast from Soy Sauce Mash
从老抽酱醪中分离耐盐性酵母的研究
8.
STUDY ON APPLICATION OF ENDURABLE HIGH TEMPERATURE AND HIGH ALCOHOL-PRODUCING YEAST
一株耐高温高产酒精酵母浓醪发酵工艺的优化
9.
a mixture of amyl alcohols and propanol and butanol formed from distillation of fermented liquors.
戊醇、丙醇和丁醇的混合物，由发酵醪液蒸馏形成。
10.
Research on Prokaryotic Microbes in Mash During Yellow Rice Wine Big Pot Fermentation
黄酒大罐发酵醪液中原核微生物的初步研究
11.
The distillage from very High Gravity Ethanol Fermentation was filtrated by ceramic membrane, and the filtrate was used as processing water in ethanol production.
运用陶瓷膜过滤酒精浓醪发酵后产生的酒糟,滤液全部回用进行下一批酒精浓醪发酵。
12.
Study on fermentation capability of the enhanced yeast in high-gravity mash corn alcohol fermentation
关于增强玉米酒精浓醪发酵中酒母发酵能力的研究
13.
The effect of mono-factor on the major organic acid of alcoholic waste liquid to alcoholic fermentation is carried out.
在发酵醪液中添加不同量的非氮有机酸,考察其对发酵产酒的影响。
14.
Recycle of glutamic acid from the monosodium glutamate mother liquid (Ⅰ)
从味精醪母液中回收谷氨酸工艺研究(Ⅰ)
15.
Study on Extraction of β-1, 3-Glucan from Alcohol Yeast in Mature Fermented Molasses Mash;
从糖蜜酒精成熟醪酵母中提取β-1，3-葡聚糖的研究
16.
Using co-immobilized saccharifying enzymes and yeast fermentation of high-concentration cassava starch mash to produce alcohol
浓醪体系中共固定糖化酶与酵母木薯酒精的制取
17.
Synergy of salt-tolerant lactic acid bacteria and yeast in the soy sauce mash
耐盐乳酸菌与酵母菌在酱醪汁中协同作用的研究
18.
Yeast isolation and identification from crystal must of Mile wine region,Yunan Province
云南弥勒产区水晶葡萄醪中酵母菌多样性的研究