The synergy effects of glycos-esterifiable koji and Aspergillus 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协同发酵作用,确了可应用于低盐浇淋酱油中糖化增香曲添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色、COD除有一效果,是提高了废水可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味香精食用香料硫代乙酸甲酯合成进行了初步研究，产率达到693％，对所合成产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus 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协同发酵作用,确了可应用于低盐浇淋酱油中糖化增香曲添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色度、COD有一效,是提高了废水可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味香精食用香料硫代乙酸甲酯合成进行了初步研究，产率达到693％，对所合成产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林与米曲霉的协同发酵作用,确了可应用于低盐浇淋的糖化增香曲的添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色度、COD的去除有一的效果,重要的是提高了废水的可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各香精的食用香料硫代乙酸甲酯的合成进行了初步研究，产率达到693％，对所合成的产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲低盐浇林酱油中与米曲霉的协同发酵作用,确了可应用低盐浇淋酱油中的糖化增香曲的添。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

确条件下试验,内电解对色度、COD的去除有一的效果,重要的是提高了废水的可化性,有物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用各种调味香精的食用香料硫代乙酸甲酯的合成进行了初步研究，产率达到693％，对所合成的产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲低盐浇林酱油中与米曲霉的协同发酵作用,确了可应用低盐浇淋酱油中的糖化增香曲的添。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

确条件下试验,内电解对色度、COD的去除有一的效果,重要的是提高了废水的可化性,有物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用各种调味香精的食用香料硫代乙酸甲酯的合成进行了初步研究，产率达到693％，对所合成的产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增低盐浇林酱油中与米霉协同发酵作用,确了可应用于低盐浇淋酱油中糖化增添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

确条件下试验,内电解对色度、COD去除有一效果,重要是提高了废水可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味精食用料硫代乙酸甲酯进行了初步研究，产率达到693％，对所产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐油中与米曲霉的协同发酵作用,确了可应用于低盐淋油中的糖化增香曲的添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色度、COD的去除有一的效果,重要的是提高了废水的可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味香精的食用香料硫代乙酸甲酯的合成进行了初步研究，产693％，对所合成的产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香在低盐浇林酱油中与的协同发酵作用,确可应用于低盐浇淋酱油中的糖化增香的添加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色度、COD的去除有一的效果,重要的是提高废水的可生化性,有利于生物处理。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味香精的食用香料硫代乙酸甲酯的合成进行研究，产率达到693％，对所合成的产品做红外光谱分析和质子核磁共振分析，确其化学结构。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香在低盐浇林酱油中与米霉协同发酵作用,确了可应用于低盐浇淋酱油中糖化增香加量。

Results showed that internal electrolysis pre-treatment of yeast-producing wastewater were effective on the removal of COD and colority.What is more important is that the biod...

在确条件下试验,内电解对色度、COD去除有一效果,重要是提高了废水可生化性,有利于生。

Methyl thioacetate was prepared by using acetyl chloride and methyl mercaptan as starting raw material in this paper.The yield of product is 69.3%.Itcan be used in seasoning flavor.

对可用于各种调味香精食用香料硫代乙酸甲酯合成进行了初步研究，产率达到693％，对所合成产品做了红外光谱分析和质子核磁共振分析，确了其化学结构。