From different aspects such as enzyme preparation fermentation technology, raw material treatment and et al, discussed its influence on the forming of flavor and spice.
文章从酶制剂、发酵工艺、原料及处理等不同侧面论述了其对酱油风味、香气产生和形成的影响。
Comparison between traditional methods and enzyme treatment processing technology in white wine were also reviewed.
比较了酶处理与传统方法的异同，并给出了酶处理防止马德拉化的工艺流程。
Comparison between traditional methods and enzyme treatment processing technology in white wine were also reviewed.
比较了酶处理与传统方法的异同，并给出了酶处理防止马德拉化的工艺流程。
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