乳酸发酵的英文

• lactic acid fermentation
• lactic fermentation

• "乳酸"英文翻译    lactic acid; lactate
• "发酵"英文翻译    ferment; fermentation; aerob ...
• "丙乳酸发酵" 英文翻译 :    malo-lactic fermenmtation; malolactic fermentation
• "混乳酸发酵" 英文翻译 :    heterolactic fermentation
• "乳酸发酵剂" 英文翻译 :    lactic acid starter
• "乳酸发酵酶" 英文翻译 :    lactic acid fermentation enzyme; lactic acid fermentation eozymes
• "乳酸发酵乳" 英文翻译 :    prostokvasha
• "苹果酸-乳酸发酵,丙-乳酸发酵" 英文翻译 :    malo-lactic fermentation
• "单纯乳酸发酵" 英文翻译 :    homolactic fermentation
• "同型乳酸发酵" 英文翻译 :    homolactic fermentation
• "异型乳酸发酵" 英文翻译 :    heterolactic fermentation
• "【微生物学】乳酸发酵。" 英文翻译 :    lactic fermentation
• "乳酸发酵短杆菌" 英文翻译 :    brevibacterium lactofermentus
• "同型乳酸发酵细菌" 英文翻译 :    homofermentative lactic acid bacteria; homofermentative lactic bacteria; homofermentativelacticbacteria
• "异型乳酸发酵细菌" 英文翻译 :    heterofermentative lactic acid bacteria; heterofermentative lactic bacteria; heterofermentativelacticbacteria
• "乾冻乳酸杆菌抗酸发酵物" 英文翻译 :    lactobacillus acidophilus fermentation product dehydrated
• "酸发酵" 英文翻译 :    acid fermentation
• "酸性稀奶油, 乳酸发酵过的稀奶油" 英文翻译 :    cultured cream
• "氨基酸发酵" 英文翻译 :    amino acid fermentation
• "丙酸发酵" 英文翻译 :    propionic acid fermentation; propionic fermentation
• "草酸发酵" 英文翻译 :    oxalic acid fermentation
• "醋酸发酵" 英文翻译 :    acetic acid fermentation; acetic fermentation; acetous fermentation
• "丁酸发酵" 英文翻译 :    butyric acid fermentation; butyric fermentation
• "二元酸发酵" 英文翻译 :    diacid fermentation
• "谷氨酸发酵" 英文翻译 :    glutamic acid fermentation

• Parting of free - run juice and press juice and then malolactic fermentation
  将自然流出的酒液与榨取出酒液分开处理才进行乳酸发酵。
• The wine undergoes 20 % malolactic fermentation and is matured on low level ( 10 % ) new oak
  经过20 %苹果酸乳酸发酵短暂（ 10 % ）的新橡木桶内发酵。
• When the wine is about half to two thirds fermented , most red winesshould be inoculated with malolactic starter ( either before or afterpressing )
  接种乳酸菌进行苹果酸乳酸发酵, (初级学习酿酒的人不建议进行该发酵)
• The color , flavor and smell of fermentation of cabbage by lacic acid bacteria was studied . the principle of their changes and the effect to the product was researched
  对甘蓝乳酸发酵过程中颜色、香气、风味物的形成做了研究。探讨了色、香、味变化的机理及对成品的影响。
• Dark ruby color . complex and integrated nose of cassis , oak , vanilla , and a light touch of caramel . slightly macerated flavors , smooth tannin , quite toasty through long finish
  深红色泽，馥郁而复杂的香味，有黑加仑子、橡木、丁香和桂皮的味道。略微浓稠的乳酸发酵口味，单宁顺滑，熏烤味十足，回味悠长。
• Palate : rich peach and pear fruit characters are balanced with tight acid and generous malolactic fermentation flavours . sweet oak gives this wine a well integrated , lingering finish
  口感：丰满桃子和梨子的香味，严紧而又平衡的酸度，还有慷慨的苹果乳酸发酵的香味。甜橡木令此酒的余韵相当相当复合而持续不断。
• Take the cucumber , the fresh cow ' s milk as a raw material , and matches by the sucrose , the stabilizer and so on , delivers one kind after the lactic fermentation to have the cucumber fragrance , and has the sour odor to have the nutrition and the health care function cucumber yogurt slightly
  摘要以黄瓜、新鲜牛乳为原料，并配以蔗糖、稳定剂等，经乳酸发酵后生产出一种有黄瓜香味的、并略带酸味的具有营养和保健功能的黄瓜酸牛奶。
• This paper is focused on reviewing the present application - oriented research of extraction technique based on chemical complexation in food analyzing , separating of amino acid fermented liquid , disposing of citric liquid waste , separating of lactic acid fermented liquid and separating of propionic acid fermented liquid
  摘要综述了络合萃取技术在食品分析、氨基酸发酵液分离、柠檬酸废水处理、乳酸发酵液分离和丙酸发酵液分离中的应用特点和研究进展。
• The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and complexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different liquors , the high sterilization temperature , and the storage of produced wine
  摘要该文从11个方面论述了绍兴黄酒的酿造特点，即配料的特殊性和酒种的多样性；低温长时间浸米；发酵状态的多样性；黄酒醪的发酵特点；微生物的多样性，复杂性；接种方式独特；菌种保存方法独特；酵母与乳酸杆菌协同作用的混合发酵并行的过程（即边糖化、边酵母发酵、边乳酸发酵同时进行的三边发酵） ；酒液勾兑；较高的灭菌温度；成品酒的贮存。

• 乳酸发酵的泰文
• 乳酸发酵的法语：fermentation lactique
• 乳酸发酵的阿拉伯语：تخمير لبني;