酱油曲
The synergy effects of glycos-esterifiable koji and oryzae on fermentation of low-salt soy sauce were investigated.
研究糖化增香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化增香曲的添加量.
In this experiment, the effect of DJS on enzyme yield and enzyme activities during soy sauce koji-making was studied.
研究了DJS水系在酿造酱油制曲中产酶及其活力的影响。
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