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
利用现代物理技术分别对新酒和新醋进行
陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行
变。
变,以变剂致…突变,变处理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.
摘要利用现代物理技术分别对新酒和新醋进行陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行变。
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