The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究糖曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖曲的添加量。
The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究糖曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖曲的添加量。
The photocatalytic degradation efficiency of titania can be further improved by codoping because of the synergy by doped elements.
对二氧钛进行共掺杂,掺杂的元素产生协同应,可以进一步提高二氧钛的光催降解率。
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