• 1. yeast barm: 酵母粉 | 黄椒
• 2. yeast barm Yellow pepper: 酵母粉
• 3. yeast barm Yellow w pepper: 酵母粉

更多释义

• 1.The key factor to influence barm cell concentration was yeast coherency.
  而影响过滤前酒液酵母细胞浓度的关键因素是酵母的凝聚性。
  dict.yoduao.com

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