Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。
Lactose is the most mass of elements in cow milk product, no matter in liquid milk or powder, While some foods so-called lactose-free milks be not markedly reduced the lactose.
无论是液态奶还是固态奶，乳糖是其中最主要的成分。市售所谓的低糖或无糖奶并没有减少总糖含量。
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