beef extract

基本解释

Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
The result showed that the optimumcarbon sources were glucose, fructose, brown-sugar, lactose and the nitrogen sources werepeptone, wheat- bran, beef- extract paste, yeast-extract paste.
结果表明，适宜的碳源是葡萄糖、果糖、红糖、乳糖，适宜的氮源是蛋白胨、麦麸、牛肉膏、酵母膏；
The results showed that the best C-sources is fructose, the best N-sources is extract of beef, the best ratio of carbon to nitrogen is 20∶1~30∶1.
结果表明，荷叶离褶伞菌丝生长最适碳源是果糖，最适氮源是牛肉膏，最适碳氮比是20∶1～1∶30。