“acid fermentation”可以造什么句，acid fermentation造句

The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.

Fault diagnosis for glutamic acid fermentation by an auto-associative neural network

Study on flocculalion and decolorization conditions of γ-aminobutyric acid fermentation broth

Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.

Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.

In the process of glutamic acid fermentation, dissolved oxygen level was one of the most important factors.

This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.

Wang JX, Ding HY, He LF, et al. Influence of growth factor and emulsifier on dodecanedioic acid fermentation by Candida tropicalis. China Brew, 2011(5): 87–89. (in Chinese).

Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.

Study on metabolic pathway of L-lactic acid fermentation from xylose by microorganism

The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.

So the yield of lactic acid has increased by the coupling process, and this has provided new method for acid fermentation.

Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.

With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.

High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.

Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.

All cheese results from a lactic acid fermentation of milk, which results in coagulation of milk proteins and formation of a curd.

Fractionalization of hayluronic acid fermentation broth by cross-flow microfiltration and ultrafiltration