采用不同后发酵条件对豆豉色素形成的影响研究_食品科学_毕业设计论文网 关键词：后发酵；黑色素；豆豉；正交试验 [gap=544]Keywords: post-fermentation; melanin; touchi; orthogonal test 目 录
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We believe that the post fermentation tea processed by summer and autumn tea in Zhejiang Province already has the prerequisites for entering the market.
浙江夏秋茶原料制作的后发酵茶在品质上已经具备了进入市场的前提条件。
参考来源 - 中小叶种后发酵茶加工过程中化学成分变化研究·2,447,543篇论文数据，部分数据来源于NoteExpress
After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.
在酒精发酵完成后，葡萄汁仍将浸化7-14天，然后榨汁。
The production technology, brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
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