豌豆芽
- 网络pea sprout
![豌豆芽](../cache/1430181.jpg)
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经过L9(33)正交实验确定:豌豆啤酒的最佳发酵条件为主酵温度13℃,豌豆芽汁浓度11°P,酵母菌接种量1.5×107个/mL。
The optimum technical parameters in the production of pea beer were determined as follows by L9 ( 33 ) orthogonal test : chief fermentation temperature at 13 ℃, pea sprout juice concentration as 11 ° P , and inoculation quantity of yeast as 1.5 × 107 particle / mL.
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测试白球甘蓝、青豌豆和绿豆芽中的过氧化物酶,α-淀粉酶和脂肪氧合酶以了解这些酶在这些蔬菜中的活性水平。
The activities of 3 kinds of enzymes i.e. peroxidase , α - amylase and lipoxygenase in 3 selected vegetables i.e. white cabbage , green pea and mung bean sprout were tested to investigate the activity levels of the enzymes in the vegetables .