The dehydration of - activity bread dry yeast could directly influence yeast activity.

高活性面包干酵母复水活化的好坏直接影响酵母活性.

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The dehydration of high - activity bread dry yeast could directly influence yeast activity.

摘要高活性面包干酵母复水活化的好坏直接影响酵母活性.

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The temperature above or below 43℃ would damage yeast activity more or less.

随着温度的进一步升高或降低,活性干酵母的活性损失都有不同程度的增大.

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