main hydrolysis

基本解释

Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。
In this paper is studied the main technique of the enzymatic hydrolysis of walnut to prepare the peptide with low-molecular weights.
以核桃仁为原料，采用酶解技术，经蛋白质提取、酶解、分离等工序制备高质量低分子肽制品。
Hydrolysis time, temperature, acid concentration are the main hydrolysis factors on the viscosity of octenyl succinic anhydride modified starch.
水解时间、温度、酸浓度是影响辛烯基琥珀酸淀粉酯酸水解过程的主要因素。