考察了菌落总数、霉菌、酵母菌数和大肠菌群数的变化。
The microorganisms including natural microflora and yeast and mold and E.
研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。
The waxberry juice from Jingzhou county of Hunan province was fermented by grape wine yeast to produce dry red wine.
研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。
The waxberry juice from Jingzhou county of Hunan province was fermented by grape wine yeast to produce dry red wine.
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