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
别
新酒和新醋进行人工
陈，发酵食品进行灭菌消
，
酒酵母菌进行人工诱变。
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别新酒和新醋进行人工陈，发酵食品进行灭菌消，酒酵母菌进行人工诱变。
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