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- Yeasts often ferment food ,or make it alcoholic . 酵母常使食物发酵或使食物含有酒味。
- Yeasts often ferment food,or make it alcoholic. 酵母常使食物发酵或使食物含有酒味。
- Yeasts often ferment food , or make it alcoholic . 酵母常使食物发酵或使食物含有酒味。
- Yeasts often ferment food , or make it alcoholic. 酵母常使食物发酵或使食物含有酒味。
- Tempe is a fermented food which is derived from indonesia. 丹贝（Tempo）是起源于印度尼西亚的发酵食品。
- It is important to detect Staphylococcus aureus in fermented food. 金黄色葡萄球菌的检验在发酵食品检测中具有重要意义。
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久，就会发酵。
- Studies on the hygienics and safety of a fermentive food“Nata de coco”. 关键词:椰果;发酵食品;毒性试验;
- Yeasts often ferment food, or make it alcoholic 酵母常使食物发酵或使食物含有酒味。
- Antioxidant effect of isoflavones from tempe(a soybean fermented food) on animal oil was studied. 在猪油中添加丹贝异黄酮，观察其对猪油的抗氧化作用。
- They are sold as supplements but also found naturally in many fermented food including yogurt and certain juices. 这类制剂作为营养补充剂销售，也存在于一些发酵食品，包括酸乳酪和罐装饮料。
- How long will our food supplies hold out? 我们的储粮还能维持多久?
- The soybean fermentation food fermented soybean is our country characteristic product,has the very high nutritional value. 大豆发酵食品豆豉是我国的特色产品,有很高的营养价值。
- Cucumber is an excellent blood cleanser and can be eaten fresh daily or pickled as a fermented food to aid in digestion. 黄瓜是极好的血液净化剂，你可以每天生吃，也可以腌着吃作为发酵食物来帮助消化。
- Fermented soybean curd, a highly flavoured and nutrition food,is a traditional Chinese fermented food and are widely consumed by the world. 腐乳是我国传统的发酵豆制品,以其独特的风味、丰富的营养等特点受到很多国家的推崇。
- Yeast extracts and oriental-style fermented foods provide this vitamin. 酵母精和东方式的发酵食物能提供这种维生素。
- Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world. 摘要腐乳是我国传统的发酵豆制品，以其独特的风味、丰富的营养等特点受到很多国家的推崇。
- Salt is a common food preservative. 盐是一种常用的食物防腐剂。
- Nisin-producing starters using in fermented food can inhibit the growth of undesirable microorganisms and improve the product quality. 乳链菌肽产生菌用于发酵食品中可有效的抑制有害菌的生长,提高产品质量。
- The significance and ways of the development of buckwheat fermented food were showed by analysing buckwheat nutritional elements. 通过对荞麦营养成分及保健功能的分析,说明开发荞麦发酵食品的意义及开发途径。
