就黑茶加工过程中的主要微生物、微生物的酶促作用及其品质形成机理进行综述。
The mechanism of quality formation, the main microorganism and its function of promotion on enzymic action in the processing course were summarized.
说明在非酶促氧化过程中，儿茶素和表儿茶素是在苹果酒酿造后期及陈酿过程中起主要作用的酚类物质。
It was proved that catechin and epicatechin had a leading role during the final fermentation and storage of ciders in the process of non-enzymatic oxidation.
目的：制备口服类肝素样品并研究其理化性质、促脂酶释放活性和抑制血栓形成作用。
To study the physicochemical properties, ant ilipaemic activity a nd anti thrombotic effect of a domestic porcine duodenum heparinoid.
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