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论文快完工了，就差个摘要翻译了。。。。求助啊。。。。 摘要 利用酒曲发酵原理酿造糯米酒，并对糯米酒的品质进行鉴定.通过比较不同酒曲添加量对糯米酒品质的影响，试验结果表明，加酒药量为0.5%的甜酒酿味道最香醇，总体品质最好。 |
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he286448110: 金币+25, 翻译EPI+1, ★★★很有帮助 2013-05-19 23:04:13
he286448110: 金币+25, 翻译EPI+1, ★★★很有帮助 2013-05-19 23:04:13
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Abstract The glutinous rice wine was brewed with the help of yeast fermentation principle, and the quality of the glutinous rice wine was identified. The effect of quality of glutinous rice wine was identified by comparing different addition of the yeast, results of the trial showed that when the addition of yeast was 0.5% ,the glutinous rice wine has the most exquisite taste, the overall quality was the best. |
2楼2013-05-19 20:26:48
