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
现代物理技术分别对新酒和新醋
工
陈，对发酵食品灭菌消毒，对酿酒酵母菌工诱变。
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.
摘要综述现代物理技术分别对新酒和新醋工陈，对发酵食品灭菌消毒，对酿酒酵母菌工诱变。
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