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Shuai He,Lin Wang,Hao Dong,Pei Liu,Peiyu Shi,Xuemin Li,Xingchen Ren,Ning Lv,Yanan Liu,Changhu Xue,Hong Lin,Xiangzhao Mao 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
A new production bioprocess for sea cucumberrice wine (SCRW) was established. The traditional productiontechnology of Chinese rice wine was combined with additionof sea cucumber hydrosylates. The optimal enzymaticconditions of sea cucumber and the fermentation process ofSCRW were determined. The weight of sea cucumberenzymatic hydrolysates was 2.5% of millet while cookingthe millet. SCRW contained abundant free amino acids (30total at 1,681.216 mg/L), oligosaccharides (4 total at10,999.380 mg/L), total phenols (658.850 mg/L), andmineral elements (9 total at 1,911.353 mg/kg), and anantioxidant activity, all of which were higher than forcontrol rice wine (CRW). Galactosamine and glucuronicacid, both sea cucumber polysaccharides, were present inSCRW, but not in CRW.