• 泡菜一种乳酸发酵制品

    Pickled vegetables are products by fermentation.

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  • 乳酸发酵红葡萄酒典型味道

    This is a typical red wine flavor with the fermentation of lactic acid.

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  • 乳酸发酵至关重要减少葡萄酒酸度

    Malolactic fermentation is vital to lessen the wine's acidity.

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  • 将酒汁气压机压榨进行苹果乳酸发酵

    Pressing in a pneumatic press, then systematic malolactic fermentation.

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  • 在苹果乳酸发酵期间会转化更圆滑乳酸

    Converted to smoother lactic acid during malolactic fermentation.

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  • 本实验研究了乳酸发酵油炸藕片质量影响

    Effects of lactic fermentation on Fried lotus root chips were studied.

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  • 结果表明乳酸发酵速度牛乳加入有关;

    The results show that the lactic fermentation relate to the quantity of milk added.

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  • 采用相色谱法成功分离检测乳酸发酵中的微量乙醇

    GC was applied successfully to isolate and determine the trace ethanol in the lactic acid fermentation broth.

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  • 乳酸发酵过程中,生成的乳酸进一步发酵有抑制作用。

    In lactic acid production, the produced lactic acid inhibited the further fermentation.

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  • 研究板栗脱脂原料进行乳酸发酵生产工艺技术

    This paper studies the processing technology that produces a lactic acid bacteria drink with chestnut and skim milk.

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  • 红枣原料驯化乳酸发酵制成红枣乳酸发酵饮料。

    Red date was used as raw material in lactic acid bacteria fermentation research.

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  • 一部分葡萄汁经历乳酸发酵增加葡萄酒柔滑浓郁度。

    A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.

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  • 本实验以白萝卜原料,经榨汁处理,将所得原料进行乳酸发酵

    Radish juice was used as raw materials in lactic acid fermentation research.

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  • 南瓜牛乳为原料,进行乳酸发酵而制得一种发酵保健饮料

    The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.

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  • 本实验以秦川牛肉为对象,研究牛肉乳酸发酵过程中品质变化。

    Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.

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  • 乳酸发酵机理使淀粉水解发酵生成DL-型乳酸

    This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.

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  • 酒精发酵之后,酒液留在大桶中进行轻度的苹果乳酸发酵

    After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.

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  • 研究乳酸发酵工艺确立了发酵温度发酵时间接种等。

    This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.

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  • 野生牛乳原料乳酸发酵后生产出野生刺梨酸奶

    As raw materials with pear juice of wild thorn and milk, we have produced a kind of wild thorn pear yogurt after fermented with lactic acid.

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  • 通过静态吸附实验,研究活性炭乳酸发酵脱色体系吸附特性。

    The pigment absorption of activated carbon on fermenting liquor under static conditions was studied.

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  • 发酵方式:经过12天发酵后,导入不锈钢罐中进行苹果酸-乳酸发酵

    Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.

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  • 兔子腿部肌肉或者火鸡飞行肌肉中,AT P几乎乳酸发酵产生

    In rabbit leg muscle or Turkey flight muscle, the ATP is produced almost exclusively by lactic acid fermentation.

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  • 之后酒液直接进入另一个不锈钢大桶进行自然的苹果乳酸发酵橡木接触。

    The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present.

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  • 部分采用乳酸发酵然后在木桶中陈酿增强饱满圆润的质地烧烤奶油的味道。

    Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.

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  • 乳酸苹果乳酸发酵产生一种圆滑(尖锐)的这种存在牛奶中

    Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.

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  • 发酵有助于橡木香料蜂蜜细微差别乳酸发酵创建一个柔软的乳状质地口感

    Barrel fermentation contributes nuances of oak spice and honey, while malolactic fermentation creates a round mouthfeel with a supple, creamy texture.

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  • 应用垃圾分离杆菌td175作为接种菌株,强化垃圾乳酸发酵

    A strain of Lactobacillus sp., designated as TD175, which was isolated from kitchen waste, is used to enhance lactic acid fermentation in kitchen waste.

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  • 罐头生产工艺中的乳酸发酵规律研究,结果表明,6%以下的低发酵合理的。

    The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.

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  • 罐头生产工艺中的乳酸发酵规律研究,结果表明,6%以下的低发酵合理的。

    The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.

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