Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.
摘要综述了利用现代物理技术
新酒和新醋进行人工催陈，发酵食品进行
菌消毒，酿酒酵母菌进行人工诱变。
Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.
摘要综述了利用现代物理技术新酒和新醋进行人工催陈，发酵食品进行菌消毒，酿酒酵母菌进行人工诱变。
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