青年中文koji的意思
koji中文翻譯：
n.[食品]日本酒曲；清酒曲
n.（Koji）人名；（日）小二（名）；（剛（金））科吉
eikon device───eikon設備
alkoran alkarim mp3───alkoran alkarim mp3
kowloon bay───九龍灣
breakout star───突破之星
taekook forever───永遠的太古
ceil rasko───盲文終端
beckoned syn───向西恩招手
reckoned to───數到(某個數字)(通常指從零開始)
toadfish koozie───蛤蟆魚
kir kosher───猶太香腸
Koji wants to run away from home.───浩二想從家里出逃。
Koji and Yuko have a daughter and two sons.───小路和裕子有一個女兒和兩個兒子。
Both Diana and Koji are my good friends.───戴安娜和小路都是我的好朋友。
Sake brewing begins with the introduction of koji, which break down rice starch into glucose in a process known as " saccharification . "───酒曲使大米中的淀粉轉化為葡萄糖，這個過程稱之為糖化過程。
Moreover we added 14 mL glacial acetic acid to per kg koji to help to reduce the content of tyrosine with no influence to the flavor.───另外在發酵前期每千克成曲中加入14mL的冰乙酸有助于控制豆醬中的酪氨酸含量，且風味不受明顯的影響。
European countries voiced concern about the yen at the meeting in Essen, said Koji Omi, the Japanese finance minister.───日本財務大臣尾身幸次（KojiOmi）表示，在埃森舉行的會議上，歐洲國家表達了對日元的擔憂。
In the court of the palace Kwashin Koji was examined at once by the Chief Officer , and sternly reprimanded.───在宮殿內的法庭，果正居士立刻被首席法官審問，而且受到嚴厲的斥責。
The color of rice wine comes from materials, wheat koji and additive caramels with chemical reaction during the maturation.───黃酒之色澤來源于原料、麥曲和添加的焦糖色，經陳化及化學反應而成色；
Koji making is a processing including the growth of Aspergillus oryzae, enzyme secretion and enzymolysis of substrates.───醬油制曲是米曲霉生長、分泌各種酶并且通過這些酶分解原料的過程。
Developing trend of functional red koji, safe content of citrinin and determination of pigment concentration in red koji were discussed.
The quality of handmade koji is stabler than that of machine-processed koji in production.
Screening good Koji Seed, sublimating rhizopus and yeast alone separately, and selecting rhizopus which has strong saccharification strength and produce more wine are the key to producing good wine.
Koji Tsumoto , the guitar virtuoso from Japan live in beijing!
The seasoner prepared by using the double strain finished koji and the yeast culture could meet the quality criterion of GB181862000.
The history of red koji brewing technique in ancientry is introduced in this article.
The dynamics of Rhizopus koji culture saccharification processing and the consumption of oxygen were studied.