main hydrolysis

基本解釋

Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
腐乳生產(chǎn)的后酵是腐乳特有風(fēng)味形成、蛋白質(zhì)降解的主要階段。
In this paper is studied the main technique of the enzymatic hydrolysis of walnut to prepare the peptide with low-molecular weights.
以核桃仁為原料，采用酶解技術(shù)，經(jīng)蛋白質(zhì)提取、酶解、分離等工序制備高質(zhì)量低分子肽制品。
Hydrolysis time, temperature, acid concentration are the main hydrolysis factors on the viscosity of octenyl succinic anhydride modified starch.
水解時(shí)間、溫度、酸濃度是影響辛烯基琥珀酸淀粉酯酸水解過程的主要因素。