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应用多重超高压均质化在日本大米葡萄酒,萨克的巴氏化过程中

Gen-Ya Arakawa1, Ken-Ji Yokoi1

  • 1Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama, Toyama 939-8153, Japan.

Journal of bioscience and bioengineering
|June 8, 2023
PubMed
概括

超高压同质化 (UHPH) 为糖果生产提供了比传统巴氏杀菌更安全的替代方案. 这种方法有效地消毒酒,而不会产生有害的乙基酸盐 (EC).

关键词:
乙烯基碳酸盐乙烯基碳酸盐是什么希奥奇乳酸菌 (Hiochi lactobacillus) 是一种乳酸菌.消毒法 消毒法 消毒法这就是为什么SakeSakeSakeSake.超高压均质化超高压均质化

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