Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.
摘要综述了利用现代物理技术分别对新酒和新醋
人工催陈，对发酵食品
毒，对酿酒酵母人工诱变。
Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.
摘要综述了利用现代物理技术分别对新酒和新醋人工催陈，对发酵食品毒，对酿酒酵母人工诱变。
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