No added suger, starch, yeast gluten, flavour or preservatives.
不添加糖，淀粉，发酵粉或者防腐剂。
In exceptional cases the yeast comes from the yeast propagator.
在例外情况下, 添加的酵母来自酵母扩培罐。
Application of Angel Brand Beer Active Dry Yeast in Beer Brewing
安琪啤酒活性干酵母在啤酒生产中的应用
Study on the Drying Techniques of Active Dry Yeast of Grape Wine
葡萄酒活性干酵母的干燥工艺研究
A feasibility study of cadmium absorption by waste brewer's yeast
啤酒酵母吸附工业废水中镉离子的可行性研究
A study on Rehydration Reactivation Condition of Active Dry Yeast
酿酒高活性干酵母复水活化工艺研究
Produce Yeast Extract with the discarded yeast mud of the brewery
用啤酒厂的废弃酵母泥生产酵母抽提粉
BioMax is abundant of yeast ointment, Peptone Essence and Vitamin.
土壤微生物是草坪管理中需要考虑的重要因子。
Developing Bottleneck and Countermeasure in Active Dry Yeast Trade
活性干酵母行业发展瓶颈与对策
Status and development for production of active dry yeast in China
国内活性干酵母生产的现状与发展
Discussion on the Production of Yeast Extract from the Waste Yeast
用啤酒废酵母生产酵母精的探讨
Yeast is the absolutely necessary microorganism of beer production.
酵母是啤酒生产必不可少的微生物。
Trial Production of Active Dry Yeast in the Brewing of Draught Beer
啤酒活性干酵母在鲜啤酒酿造中的应用试验
No Added Starch, gluten, yeast, artificial colouring or flavouring.
无任何淀粉，麸质，发酵粉，人造色素或香精。
Preparation of active dry yeast enduring low temperature and alcohol
耐低温耐酒精活性干酵母的研制
Acquisition of stress tolerance by pressure shock treatment in yeast.
间歇压力处理获得的酵母耐压性。
The yeast turns the sugars in the wort to alcohol and carbon dioxide.
麦芽汁里得酵母逐步将糖转化为酒精和二氧化碳。
Yeast is eating sugar and turning it into carbon dioxide and alcohol.
酵母在吃糖，同时释放二氧化碳和酒精。
The unique San Miguel yeast added into the wort to start fermentation.
发酵过程会将麦芽汁转变成啤酒。
Study on Cell Breaking Extraction of Ribonucleic Acid from Brewer Yeast
啤酒酵母中提取核糖核酸的研究
Effect of ingredients on fermentation capacity of high active dry yeast
高活性干酵母的组成成分对发酵力的影响
Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast
安琪葡萄酒高活性干酵母发酵桑果酒试验初报
The Way and Application of Testing the Quality of Wine Active Dry Yeast.
葡萄酒活性干酵母质量的测定方法及应用
Method using red cell agglutinating test of complement sensitized yeast.
方法采用补体致敏酵母菌血凝法进行检测。
Comparation of the Fermentation Properties of Five Alcohol Yeast Strains
五株酿酒酵母发酵特性比较
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