尸胺;
Tryptamine, cadaverine and histamine produced during beer brewing could improve beer flavor and beer quality.
啤酒中常见的生物胺有酪胺;啤酒酿造过程产生适量色胺、尸胺、组胺,能改善啤酒风味,提高啤酒质量.
correlation study between cadaverine level in saliva and halitosis
唾液中尸胺水平与口源性口臭的相关研究
also cadaverine was found in all types of beer, but not in all samples.
还尸结果发现在所有类型的啤酒,但不是在所有样本。
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