生姜、食盐、乳酸能协同抑制引起食品发霉腐烂微生物的繁殖以及对“腌菜”有协同防腐作用。
Ginger, table salt and lactic acid can concurrently inhibit the growth of microorganisms which cause food to go moldy and rotten, and have combined antiseptic effect on cucumbers.
生姜、食盐、乳酸能协同抑制引起食品发霉腐烂微生物的繁殖以及对“腌菜”有协同防腐作用。
Ginger, table salt and lactic acid can concurrently inhibit the growth of microorganisms which cause food to go moldy and rotten, and have combined antiseptic effect on cucumbers.
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