红茶菌,Kombucha英语短句,例句大全

红茶菌,Kombucha
1)Kombucha红茶菌
1.The Effect of Nutrients on the Concentrations of DSL and Gross Acid in Kombucha;营养成分对红茶菌液中D-葡萄糖二酸-1，4-内酯和总酸含量的影响
2.Direct Determination of D-glucaric Acid 1,4-lacton in Kombucha by Gas Chromatography;红茶菌中D-葡萄糖二酸1,4内酯的气相色谱检测法
3.Study on the Isolation and Identifiation of Microbes of Kombucha;红茶菌混合菌种的分离与鉴定

英文短句/例句

1.Detoxification of Leucaena leucocephala Leaves by Mixed Fermentation with Kombucha and Lactobacillus acidophilus红茶菌-嗜酸乳杆菌对银合欢叶的发酵脱毒效果
2.Study on Degradation of Nitrite by Kombucha Tea红茶菌菌液对亚硝酸盐降解及NO的生成的影响
3.Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage红茶菌饮料澄清度与抗氧化性能力的研究
4.Optimization of extracting and determining conditions of polysaccharides in Kombucha红茶菌发酵液中多糖提取及测定条件优化
5.Study on Body Weight Control of Kombucha in Diet-induced Obese Mice红茶菌对饮食诱导肥胖小鼠体重控制的研究
6.Experimental study on process optimization and anti-aging effect on kombucha红茶菌的制备工艺优化及抗衰老的实验研究
7.Study on the Isolation and Identification of Microbes from Kombucha and the Characterization of the Strains Metabolites;红茶菌优势菌的分离鉴定及代谢产物变化规律的研究
8.Studies on Isolation and Identification of Predominant Microbes from Kombucha and Their Anti-microbes Mechanism;红茶菌优势微生物的分离、鉴定及抗菌机理的研究
9.Study on the physical and chemical properties of the red pigment generated by the tea endophytic fungus H8茶树内生真菌H8产红色色素理化性质研究
10.Would you like Black tea or green tea?你喜欢红茶还是绿茶?
11.Do you like green tea or black tea?你是要绿茶还是红茶？
12.We've got green tea and black tea.我们有绿茶和红茶两种。
13.Do you prefer green or black tea?你是喝绿茶还是喝红茶？
14.We serve Wu Long tea, black tea, green tea, jasmine tea and chrysanthemum tea.餐厅有乌龙茶、红茶、绿茶、茉莉花茶和菊花茶。
15.Sorry. No black tea.对不起，没有红茶。
16.500 chests Ceylon black tea500箱锡兰红茶,
17.What will you have, green tea or Black tea?你要什么茶，清茶还是红茶?
18.We serve black tea, green tea and puer tea.侍者: 我们有红茶、绿茶和普洱茶。

相关短句/例句

tea fungus红茶菌
1.Research on fermentation technology of aloe-tea fungus compound beverage;芦荟红茶菌复合发酵饮料工艺研究
2.In this paper, it was checked using dominant microbe, isolated from traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose and 0.7%绿茶为主要原料制成的糖茶水为培养基质,传统的红茶菌菌膜分离得到的优势微生物裂殖酵母菌、产膜醋酸菌、乳酸菌A、乳酸菌P为试验菌种,在28℃恒温静止进行单一和混合培养12d,每4d取样分析。
3.Aloes and tea fungus are used as the main raw materials to research and produce a composite fermented beverage integrated with traditional tea fungus production methods.本研究以芦荟和红茶为主要原料,以有益微生物为菌种,结合民间红茶菌的制作方法,研制出具有芦荟风味的复合型发酵茶饮料,通过对芦荟加量、接种量、发酵时间和温度的正交试验和方差分析,确定出发酵过程中的最佳配比组合是芦荟汁加量20%,红茶菌接种量15%;最佳生产工艺为发酵时间5d,温度30℃。
3)black tea fungus红茶菌
1.The producing method of the black tea fungus wine beverage was studied in this paper: fermenting by strains of yeast, acetic acid bacteria and lactic acid bacteria, using sugars and tea as nutritional substrates,it produced metabolites under the condition of strains affecting each other and living together.本文研究了红茶菌酒饮料的生产方法:以酵母菌、醋酸菌和乳酸菌为工作菌种,用糖、茶作为营养成分,在菌种互为条件,共同生存的情况下产生代谢产物;然后以发酵茶菌液为基液,加入一定数量的基酒,制成一种酒饮料。
2.Results Black tea fungus broth has apparent antibacterial activity against E.目的研究不同pH值下红茶菌发酵液及其蛋白提取液的抗菌作用,为探寻新的抗菌物质奠定基础。
4)Development of kombucha beverage红茶菌饮料的研制
5)black tea红茶
1.Study on caffeine in black tea by microwave-assisted extraction;微波辅助萃取红茶中咖啡碱的研究
2.Comparison of the antioxidant activity of pu-erh tea and black tea;普洱茶与红茶的抗氧化特性比较研究
3.Extraction characteristics of black tea in supermicro-comminuted enzymatic reactor;红茶在超微-酶解反应器中的萃取特性研究
6)black tea infusion红茶茶汤
1.The results of the present experiments indicate that the soluble solid content and tea polyphenols concentration of black tea infusion can increase greatly after cellulase treatment.结果表明,纤维素酶能有效提高红茶茶汤可溶性固形物含量和茶多酚含量。