The key factor to influence barm cell concentration was yeast coherency.
而影響過濾前酒液酵母細(xì)胞濃度的關(guān)鍵因素是酵母的凝聚性.
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The contamination of wild barm would result in inferior beer quality.
野生酵母污染會(huì)造成啤酒質(zhì)量問題.
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Collagen, Hyaluronic Acid, the extract of Australe, Panax, Barm and Liquorice etc.
膠原蛋白 、 透明質(zhì)酸 、 靈芝提取液 、 人參提取液 、 酵母提取液、甘草提取精華等.
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