1.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
2.
Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
3.
Study on Brewing Draft Keg Conditioned Wheat Beer
桶内二次发酵法生产小麦啤酒的研究
4.
"Fermentation continues for several weeks, and then the wine is drawn off ("racked") into wooden Barrels or other containers for a second fermentation ("aging")."
发酵需经数周方能完成,将酒从桶中滗出,装入木桶或其它容器使之第二次发酵(熟化期)。
5.
Study on the Bacterial Communities in the Phase Ⅱ Agaricus Bisporus Compost;
双孢蘑菇培养料二次发酵过程中的细菌群落结构研究
6.
The Optimum of L-valine Fermentation Culture Based on Response Surface Analysis
二次响应面分析法用于L-缬氨酸发酵培养基的优化
7.
Consecutive very-high-gravity batch ethanol fermentation with self-flocculation yeast
自絮凝酵母高浓度重复批次乙醇发酵
8.
Optimization of wine fermentation technology of increasing resveratrol content through the rotation-regression-orthogonal combination design
二次回归正交旋转设计优化提高葡萄酒中白藜芦醇含量的发酵工艺
9.
The alcoholic fermentation process generally takes about 8 or 10 days and then comes maceration.
酒精发酵持续8-10天后再次连皮冷浸。
10.
Studies on Bioprocess and Pilot-plant-scale Experiment for 1,3-Propanediol Fermentation;
发酵法生产1，3-丙二醇过程及中试研究
11.
Study on the Production of 1, 3-Propanediol by Fermentation;
微生物发酵法生产1，3-丙二醇的研究
12.
Primary Study on Fermentation of 1, 13-Tridecanedioic Acid by Candida Tropicalis;
发酵法生产十三碳二元酸的初步研究
13.
Aqueous Two-phase Extraction of 2,3-Butanediol from Fermentation Broths;
双水相萃取分离发酵液中2，3-丁二醇
14.
Study on Improvement of 1, 3-Propanediol-producing Strains by Mutation and Its Fermentation;
1，3-丙二醇产生菌的选育及其发酵研究
15.
2,3-Butanediol Production by Klebsiella Oxytoca ZU-03 Fermentation;
Klebsiella oxytoca ZU-03发酵生产2，3-丁二醇的研究
16.
An Orthogonal Experiment in the 1,3-Propanediol Fermentation;
1,3-丙二醇发酵条件的正交设计试验
17.
Studies on Optimization of Key Enzyme Activity for 1,3-propanediol Fermentation
发酵法生产1，3-丙二醇关键酶活性研究
18.
A Preliminary Screening Method of Associated Bacteria in Two-stage Fermentation of Vitamic C
一种Vc二步发酵伴生菌的初筛方法