This study was based on Live Yeast Cell Derivative (LYCD), especially on change of antioxidants, which was produced by live yeast cell stressed with low temperature and H2O2.
本文对酿酒酵母在低温和H2O2两种应激条件下产生的LYCD进行了研究，主要探讨了其中抗氧化物质的变化情况。
This study was based on Live Yeast Cell Derivative (LYCD), especially on change of antioxidants, which was produced by live yeast cell stressed with low temperature and H2O2.
本文对酿酒酵母在低温和H2O2两种应激条件下产生的LYCD进行了研究，主要探讨了其中抗氧化物质的变化情况。
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