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分别对新酒和新醋进行
工
陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行工诱变。
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技术分别对新酒和新醋进行工陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行工诱变。
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