The optimal fermentation condition was found out, the growth improver and protective agent in freeze drying were decided in this study.
本研究确定了最佳发酵工艺，促生长物质及冻干保护剂。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
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