研究了江米酒中有机酸的成分及其随发酵时间的变化。

The change of organic acids in rice wine with the extension of fermentation time was studied.

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在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。

Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.

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研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。

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

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They had no time to allow the dough to rise.

根本没有时间让生面团发酵。

耶鲁公开课 - 旧约导论课程节选