试验对酱油酿造过程中，盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .
结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.
结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.
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