The effects of brewing process on the structure and the physiochemical properties of malt protein were studied in this paper.
研究了啤酒酿造过程对麦芽蛋白组分结构和理化性质的影响。
Based on the study of the physiochemical properties of the hematite ore to be tested, it was determined to use high intensity magnetic separation-flotation process to treat the hematite ore.
在对试验用赤铁矿物理化学性质研究的基础上，确定了采用强磁选-反浮选的工艺流程。
The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。
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