酶
葡萄酒
食品科学
食品加工
化学
发酵剂
生物化学
生物技术
生物
发酵
出处
期刊:Nutrition & Food Science
[Emerald (MCB UP)]
日期:1973-04-01
卷期号:73 (4): 20-22
被引量:8
摘要
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.
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