The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
Benzyl propionate was synthesized by the esterification reaction of benzyl alcohol with propionic acid using potassium bisulfate.
用硫酸氢钾催化苯甲醇与丙酸的酯化反应合成了丙酸苄酯。
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