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

1.研究增香在低盐浇林酱油中与协同发酵作用,确定了应用于低盐浇淋酱油中增香添加量。

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

2.对二氧钛进行共掺杂，掺杂元素产生协同效应，以进一步提高二氧钛光催降解效率。