esterifiable

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香在低盐浇林酱油中与米霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香的添加量。

Finally, we gained four esterifiable quinolone analogues (compounds 22 to 25) by modifying the structures of compound 3, 14 and 16 on 3 position.

同时利用所合成的化合物3，14，16为模板，对它们的3位羧基进行了酯化反应合成了4个喹诺酮酯类化合物：化合物22—25。