A number of factors influencing esterformation have already been investigated including wort composition, aeration and fermentor design etc. and some accomplishments have been achieved.
目前，在麦汁充氧、麦汁组成、发酵罐设计等关键因素对酯类形成的影响方面，取得了一定的研究进展。
2
And can reduce the cholesterol content, reduces the glycerin ester the formation, increases on the gland the element release, the stimulation fat combustion, achieves loses weight the effect.
并能降低胆固醇含量，减少甘油酯的形成，增加腺上素的释放，刺激脂肪燃烧，达到减肥效果。
3
This was observed with the phthalic half-ester of cellulose due to formation of an insoluble triethylamine salt.