A number of factors influencing ester formation have already been investigated including wort composition, aeration and fermentor design etc. and some accomplishments have been achieved.
目前，在麦汁充氧、麦汁组成、发酵罐设计等关键因素对酯类形成的影响方面，取得了一定的研究进展。
And can reduce the cholesterol content, reduces the glycerin ester the formation, increases on the gland the element release, the stimulation fat combustion, achieves loses weight the effect.
并能降低胆固醇含量，减少甘油酯的形成，增加腺上素的释放，刺激脂肪燃烧，达到减肥效果。
This was observed with the phthalic half-ester of cellulose due to formation of an insoluble triethylamine salt.
通过不溶的三乙胺盐的形成，用纤维素的邻苯二甲酸半酯可以观察到此现象。
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