1.
Study on fermentation technology of acetic acid in chinese jujube vinegar production
红枣醋生产中醋酸发酵阶段最佳工艺条件的研究
2.
During final fermentation in the aging process, flavoring compounds accumulate and influence the bouquet of the wine.
在陈酿过程中的最终发酵阶段,会积聚一些风味化合物并影响到葡萄酒的芳香。
3.
Production of 3-Hydroxypropionic Acid in Both Fermentation and Two Stage Mixed-culture
微生物发酵及两阶段混合培养产3-羟基丙酸
4.
Effect of Two-staged Temperature Strategy on Production of Cutinase with Recombinant Bacillus subtilis
温度两阶段控制策略发酵生产重组角质酶
5.
A Strategy of Two-stage Agitation Rate for Polysialic Acid Production
两阶段搅拌转速控制策略发酵生产聚唾液酸
6.
Nonlinear Dynamical Systems and Influence of Stochastic Noise in Microbial Fermentation
微生物发酵中的多阶段非线性动力系统及随机噪声的影响
7.
Optimality Condition of Multistage Optimal Control for Microbial Fed-Batch Culture
微生物批式流加发酵多阶段最优控制的最优性条件(英文)
8.
Phase-identifying-oriented soft sensor for biomass in Nosiheptide fermentation process
基于阶段辨识的诺西肽发酵过程菌体浓度软测量
9.
Effects of Carbon Sources on Succinate Production by Dual-phase Fermentations of Recombinant Escherichia coli
碳源对重组大肠杆菌两阶段发酵产丁二酸的影响
10.
This paper stated the principle of temperature control in different stages of fermentation and the design requirements of automatic control system for fermentation temperature in conical fermentor.
该文论述了发酵各阶段温度控制机理及锥形罐发酵温度自动控制系统设计要求。
11.
stages of economic growth
经济成长阶段论;经济成长阶段论;经济发展阶段;经济发展阶段
12.
moral development stages
道德发展阶段道德发展阶段
13.
There are three stages in development: the emerging stage, the development stage and the improvement stage.
全真道戒律的发展历史分为三个阶段:初创阶段、实阶段、善阶段。
14.
This is necessary because yeast cannot utilize the starch in the cereal grains for conversion to ethanol and CO2.
发芽阶段是必须的,因为酵母不可能直接作用于谷物中的淀粉产生乙醇和二氧化碳。
15.
An impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a condiment and preservative.
醋一种不纯的稀释的酸溶液，从超过酒精阶段的发酵获得，可用作调味品和保存剂
16.
In June of the year after harvest, the temperature in the cellar increased and wine in the barrel would undergo the malolactic fermentation automatically, such was then completed the fermentation of the wine.
采收翌年的六月，气温回升，橡木桶内会自动进行第二阶段的「酸发酵」之后，酒质会变的更稳定。
17.
The Function of AFR1 in G1/S and G2/M in the Saccharomyces Cerevisiae;
酿酒酵母中AFR1在G1/S和G2/M阶段的功能
18.
Preliminary development and testing phase
初步发展和试验阶段