机译:用酿酒酵母酿酒酵母和乳酸盐孢菌素发酵脱醇依次发酵苹果汁的营养特性及抗氧化活性研究
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Applenbsp; juice; Sequential fermentation; Dealcoholization; Nutritionalnbsp; properties; Antioxidantnbsp; properties;
机译:<![CDATA [
机译:用Lactobacillus Plantarum发酵的苹果汁增强抗氧化活性ATCC14917
机译:用乳酸杆菌发酵的新鲜和浓缩的腰果苹果汁的物理化学,涩味,挥发性化合物和抗氧化活性的变化
机译:混合造物体积和pH对白菜酿酒酵母和乳酸杆菌患者抗营养水平的影响
机译:四个酿酒酵母难以发酵霞多丽果汁的发酵性能。
机译:植物乳杆菌ATCC14917发酵苹果汁的增强抗氧化活性
机译:用乳酸杆菌发酵的新鲜和浓缩腰果苹果汁的物理化学,涩味,挥发性化合物和抗氧化活性的变化
机译:酿酒酵母(saccharomyces cerevisiae)乙醇发酵中的营养和环境因素