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.
述了利用现代物理技术分别对新酒和新醋进行人工
陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工
。
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.
述了利用现代物理技术分别对新酒和新醋进行人工
陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工
。
明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技术分别对新酒和新醋进行人工陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工诱变。
声明:以上、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技术分别对醋
人工
陈,对发酵食品
菌消毒,对酿
酵母菌
人工诱变。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物技术
别对新酒和新醋进行人工
陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工诱变。
声明:以上例句、词均由互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技新酒和新醋进行人工
陈,
发酵食品进行灭菌
,
酿酒酵母菌进行人工诱变。
声明:以上例句、词性类均由互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技术别对新酒和新醋进行人工
陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工
。
声明:以上例句、词性类均由互联网资源自动生
,
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技术分别对新酒和新醋进行人工陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工
变。
声明:以上例句、词性分类均由互联自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘了利用现代物理技术分别对新酒和新醋进行人
陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人
。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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.
摘要综述了利用现代物理技术分别对新酒和新醋进行人工陈,对发酵食品进行灭菌消毒,对酿酒酵母菌进行人工
变。
声明:以上例句、词性分类均由互联自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。