... 氨基酸发酵;amino acid fermentation 发酵;fermentation 发酵;fermentation;生技转化;bioconversion ...
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黑蒜由普通大蒜发酵而成,其中的自然糖分和氨基酸合成一种名为“类黑精”的物质,使大蒜颜色变成黑色。
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.
利用发酵技术来生产营养剂(如某些必需氨基酸或全价蛋白质)或提高动物饲料的消化率。
Fermentation technologies are used to produce nutrients (such as particular essential amino acids or complete proteins) or to improve the digestibility of animal feeds.
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。
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.
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