以鲜羊奶为原料，通过乳酸菌的生物学发酵，对其生产工艺和酸羊奶的风味进行了研究和探讨。
Using fresh ewe's milk as raw materials, we research and study the flavor of the sour ewe's milk and production technology of the lactobacillus's biological fermentation.
其特点是都经过长时间的成熟过程，在该过程中肌肉内部发生了大量的物理化学和生物学反应，使其成为风味独特的肉制品。
The special flavor of Jinhua ham comes form the long ripening process, in which a large number of physical and biological reaction take place in muscles.
大蒜功能性风味物质的提取得率与蒜氨酸酶的活性调控有密切联系，因此首先围绕大蒜蒜氨酸酶的酶学性质展开研究具有十分重要的现实意义。
The outputs of volatile aroma components of garlic bulbs essential oil highly depends on the activity of alliinase, so it's of great significance to study its properties.
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