豌豆芽

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.

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 .