据刊登在科学在线的最新研究，农作物所含的碳水化合物中蕴涵着能源，但以农作物为原料生产生物酒精并不是利用它们的最好方法。
Turning the food crop into ethanol would not be the best use of the energy embedded in the kernels' carbohydrates, according to a new study in Science.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
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