深層ろ過(三次元ろ過)の立体的なメディ

深層ろ過(三次元ろ過)の立体的なメディ

結果 (繁體中文) 1:

深度過濾的三維介質（三維過濾）

結果 (繁體中文) 2:

Figure 1. Changes in pH (A), acidification kinetic parameters (B), and viable counts (log cfu/mL) of lactic acid bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium longum) in yogurt-supplemented chia seed extract (CSE) during fermentation (C, D, E). Control = without addition of CSE (black); 0.05% and 0.1% CSWE = 0.05% and 0.1% chia seed water extract added to yogurt (blue); 0.05 and 0.1% CSEE = 0.05 and 0.1% chia seed ethanol extract added to yogurt (red). Vmax = acidification rate; tmax = time at which Vmax was reached; tpH5.0 = time to reach pH 5.0; and tf = time to complete the fermentation. Results represent the mean ± SEM, with n = 3. Bars with different letters (a–d) indicate significant differences (P < 0.05) within each kinetic parameter. ...

結果 (繁體中文) 3:

深層過濾（三維過濾）的立體媒體