机译:北洋虾酱微生物多样性和芳香特性的测定
Tianjin Univ Sci & Technol Coll Food Sci & Engn State Key Lab Food Nutr & Safety Key Lab Food Nutr & Safety Minist Educ Tianjin 300457 Peoples R China;
Tianjin Univ Sci & Technol Coll Food Sci & Engn State Key Lab Food Nutr & Safety Key Lab Food Nutr & Safety Minist Educ Tianjin 300457 Peoples R China;
Tianjin Univ Sch Pharmaceut Sci & Technol Hlth Sci Platform Tianjin 300072 Peoples R China;
Tianjin Tianfeng Zetian Biotechnol Co Ltd Tianjin 300457 Peoples R China;
Tianjin Univ Sci & Technol Coll Food Sci & Engn State Key Lab Food Nutr & Safety Key Lab Food Nutr & Safety Minist Educ Tianjin 300457 Peoples R China;
Shrimp paste; Microbial community; Metabolic pathway; Aroma characteristic;
机译:与工业发酵相比,PIXIAN蚕豆酱传统发酵中微生物群落和香气化合物的特征
机译:在泰国传统发酵虾膏加工过程中的微生物多样性,由下一代测序确定
机译:首先是鸡蛋还是虾? –在胚胎发育过程中,定居在虾的巢中的微生物群落的多样性和变异性(italic> Rimicaris exoculata italic>)
机译:商业上可获得的发酵大豆浆体的微生物和总黄酮的测定
机译:Gemlik型Sofral?K即使在黑橄榄中也是如此
机译:微生物多样性对蚂蚱虾酱发酵过程中生物胺形成的影响。
机译:与工业发酵相比,PIXIAN蚕豆酱传统发酵中微生物群落和香气化合物的特征