|
关注：1
2013-05-23 12:21
求翻译：霉菌能分解大豆中的蛋白质，使其降解为具有鲜味的氨基酸，从而影响豆豉的口味，形成特殊的风味是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
霉菌能分解大豆中的蛋白质，使其降解为具有鲜味的氨基酸，从而影响豆豉的口味，形成特殊的风味
问题补充： |
|
2013-05-23 12:21:38
Mold can break down the soybean protein, and degradation of umami amino acids, which affects the taste of the lobster sauce to form a special flavor
|
|
2013-05-23 12:23:18
Mold can be broken down in the soy protein to make it degrade to have a fresh taste of amino acids, and thus affect the soy sauce taste, form a special flavor
|
|
2013-05-23 12:24:58
The mold can decompose in the soybean the protein, enable its degeneration for to have the fresh taste amino acid, thus the influence fermented soybean taste, forms the special flavor
|
|
2013-05-23 12:26:38
Fungal decomposition of soybean protein, so that its degradation to amino acids with the flavor, thus affecting the taste of fermented, forming a special flavor
|
|
2013-05-23 12:28:18
正在翻译，请等待...
|
湖北省互联网违法和不良信息举报平台 | 网上有害信息举报专区 | 电信诈骗举报专区 | 涉历史虚无主义有害信息举报专区 | 涉企侵权举报专区
