| 1. | Study and making of the newly potato beuerage with low alcohol
新型马铃薯低酒度饮品的研制 |
| 2. | The fruit wine was nutritious and restorative , with low alcohol content
该酒酒精度低，营养丰富，具有饮用滋补双重作用。 |
| 3. | " the mechanism responsible for why low alcohol consumption appears to protect against the progression to dementia isn ' t known
索尔弗里兹和潘萨博士总结说： “为何少量饮酒可以预防痴呆症还没有答案。 |
| 4. | " the mechanism responsible for why low alcohol consumption appears to protect against the progression to dementia is n ' t known
索尔弗里兹和潘萨博士总结说： “为何少量饮酒可以预防痴呆症还没有答案。 |
| 5. | Currently , low alcohol liquor and medium alcohol liquor and the development of high - grade traditional liquor has become the mainstream socially
酒度中低度化、传统固态白酒高档精品化已成为白酒发展的主流。 |
| 6. | Testing done on rats showed if they did not have enough nmda receptors , their memory did not improve when given low alcohol doses
白鼠试验表明，如果它们大脑中没有足够的门冬氨酸受体，即使摄入少量酒精，记忆也不会得到改善。 |
| 7. | And because it looks at lifestyle as well as biochemistry , it could similarly suggest lower alcohol consumption and a colonoscopy to someone at risk of colorectal cancer
并且由于其检测生物化学指标的同时，也考察生活方式，其同样也能对有患结肠癌风险病人提出减少喝酒并接受结肠镜检查的建议。 |
| 8. | Using potato , persimmon - leaf , sucrose and honey as raw materials , the low alcohol persimmon - leaf and potato beverage was produced by fermentation , soaking and mixture . the production technology was introduced in brief
摘要以马铃薯、柿叶、蔗糖、蜂蜜等为原料，经发酵、浸提、配制成柿叶马铃薯低酒精度饮品，简述了生产工艺及操作要求。 |
| 9. | The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period , and comparatively low alcohol yield by microzyme fermentation and low heat
生淀粉的物理性质，决定了免蒸煮麦曲黄酒酿造前酵水解偏缓，酵母菌发酵产酒精和热量偏低的发酵特征。 |
