本论文主要研究了以大豆废渣为原料制备风味良好的大豆多肽的问题。
The problem of producing flavorful polypeptides from soybean residue was discussed in this research.
通过正交实验确定最佳条件，研制出口感、风味良好的虫草酸奶，为真菌保健乳品市场增添了新品。
The optimal conditions concerned were determined through orthogonal experiments. The cordyceps yogurt with good mouth - feel and flavour was a new product of health yogurt made from fungi.
结果表明，“燕京”纯生啤酒具有良好的风味质量一致性。
Results indicate that Yanjing draft beer flavor has good uniformity.
应用推荐