beef extract

基本解釋

Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介紹了牛肉揮發(fā)性成分的提取方法、牛肉香氣成分組成以及牛肉香精的開發(fā)。
The result showed that the optimumcarbon sources were glucose, fructose, brown-sugar, lactose and the nitrogen sources werepeptone, wheat- bran, beef- extract paste, yeast-extract paste.
結(jié)果表明，適宜的碳源是葡萄糖、果糖、紅糖、乳糖，適宜的氮源是蛋白胨、麥麩、牛肉膏、酵母膏；
The results showed that the best C-sources is fructose, the best N-sources is extract of beef, the best ratio of carbon to nitrogen is 20∶1~30∶1.
結(jié)果表明，荷葉離褶傘菌絲生長(zhǎng)最適碳源是果糖，最適氮源是牛肉膏，最適碳氮比是20∶1～1∶30。