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
别对新酒和新醋进行人工
陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行人工
。
,以剂致…突,处理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别对新酒和新醋进行人工陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行人工。
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，
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