The technology for improving the nutritional components and protein contents of brewers grain through solid fermentation with mixed medium was studied.
研究了以啤酒糟为原料，通过混合菌种发酵，以改善啤酒糟的营养成分，提高其蛋白质的含量的工艺。
The action mechanism of both the emulsifier and the wavelength shifter in the mixed-medium has also been discussed.
对混合介质中乳化剂和波长转移剂的作用机制本文也进行了探讨。
The action mechanism of both the emulsifier and the wavelength shifter in the mixed-medium has also been discussed.
对混合介质中乳化剂和波长转移剂的作用机制本文也进行了探讨。
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