比较了直接干燥桑叶和发酵后干燥桑叶浸提条件、浸提液净化方式及其饮料配方组成。
The extraction condition and purify method and formula of beverage for direct dry mulberry leaves and dry mulberry leaves after fermenting had been compared.
发酵后的固形物通过真空冷冻干燥制得乳酸菌活菌制剂。
The living bacteria preparation was prepared from solid material included in fermentation liguor through vacuum freeze drying.
研究了热风干燥对接种乳酸菌发酵后芥菜特性的影响。
The impact of hot air drying on the mustard vaccinated lactic bacteria was studied.
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