The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究糖化增香在低盐浇林酱油中与米霉的协同发酵作,确定了于低盐浇淋酱油中的糖化增香的添加量。
The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究糖化增香在低盐浇林酱油中与米霉的协同发酵作,确定了于低盐浇淋酱油中的糖化增香的添加量。
Finally, we gained four esterifiable quinolone analogues (compounds 22 to 25) by modifying the structures of compound 3, 14 and 16 on 3 position.
同时利所成的化3,14,16模板,对它们的3位羧基进行了酯化反成了4个喹诺酮酯类化:化22—25。
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