synergy

1.The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化香曲在低盐浇林酱油中与米曲霉的协发酵作用,确定了可应用于低盐浇淋酱油中的糖化香曲的添加量。

2.The photocatalytic degradation efficiency of titania can be further improved by codoping because of the synergy by doped elements.

化钛进行共掺杂，掺杂的元素产生协应，可以进一步提高化钛的光催化降解率。