de-saccharification process
脱糖化过程
performing de-saccharification
进行脱糖化
de-saccharification yields
脱糖化产物
initial de-saccharification
初步脱糖化
de-saccharification analysis
脱糖化分析
post de-saccharification
脱糖化后
de-saccharification step
脱糖化步骤
rapid de-saccharification
快速脱糖化
de-saccharification study
脱糖化研究
complete de-saccharification
完全脱糖化
the de-saccharification process significantly improved the beverage's flavor profile.
脱糖化处理显著改善了饮料的风味。
researchers are investigating novel enzymes for efficient de-saccharification of agave nectar.
研究人员正在调查用于有效脱糖化龙舌兰蜜的新型酶。
complete de-saccharification is crucial for creating sugar-free products.
彻底的脱糖化对于创建无糖产品至关重要。
the goal of the study was to optimize the de-saccharification conditions.
该研究的目标是优化脱糖化条件。
enzymatic de-saccharification offers a sustainable alternative to traditional methods.
酶促脱糖化提供了一种可持续的传统方法替代方案。
we observed a reduction in sugar content after the de-saccharification step.
在脱糖化步骤后，我们观察到糖含量减少了。
the de-saccharification process requires careful monitoring of ph and temperature.
脱糖化过程需要仔细监测ph值和温度。
food manufacturers are increasingly adopting de-saccharification techniques.
食品制造商越来越多地采用脱糖化技术。
the effectiveness of de-saccharification depends on the enzyme used.
脱糖化的有效性取决于所使用的酶。
further research is needed to improve the scalability of de-saccharification processes.
需要进一步的研究来提高脱糖化过程的可扩展性。
the de-saccharification of fruit juices can extend their shelf life.
果汁的脱糖化可以延长其保质期。
de-saccharification process
脱糖化过程
performing de-saccharification
进行脱糖化
de-saccharification yields
脱糖化产物
initial de-saccharification
初步脱糖化
de-saccharification analysis
脱糖化分析
post de-saccharification
脱糖化后
de-saccharification step
脱糖化步骤
rapid de-saccharification
快速脱糖化
de-saccharification study
脱糖化研究
complete de-saccharification
完全脱糖化
the de-saccharification process significantly improved the beverage's flavor profile.
脱糖化处理显著改善了饮料的风味。
researchers are investigating novel enzymes for efficient de-saccharification of agave nectar.
研究人员正在调查用于有效脱糖化龙舌兰蜜的新型酶。
complete de-saccharification is crucial for creating sugar-free products.
彻底的脱糖化对于创建无糖产品至关重要。
the goal of the study was to optimize the de-saccharification conditions.
该研究的目标是优化脱糖化条件。
enzymatic de-saccharification offers a sustainable alternative to traditional methods.
酶促脱糖化提供了一种可持续的传统方法替代方案。
we observed a reduction in sugar content after the de-saccharification step.
在脱糖化步骤后，我们观察到糖含量减少了。
the de-saccharification process requires careful monitoring of ph and temperature.
脱糖化过程需要仔细监测ph值和温度。
food manufacturers are increasingly adopting de-saccharification techniques.
食品制造商越来越多地采用脱糖化技术。
the effectiveness of de-saccharification depends on the enzyme used.
脱糖化的有效性取决于所使用的酶。
further research is needed to improve the scalability of de-saccharification processes.
需要进一步的研究来提高脱糖化过程的可扩展性。
the de-saccharification of fruit juices can extend their shelf life.
果汁的脱糖化可以延长其保质期。
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