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.
摘要综述了利物理技术分别对新酒和新醋行人工陈,对发酵食品行灭消毒,对酿酒酵行人工诱变。
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.
摘要综述了利物理技术分别对新酒和新醋行人工陈,对发酵食品行灭消毒,对酿酒酵行人工诱变。
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