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机译:潜在的风味培养:Lactobacillus Harbinensis毫升通过高生产2,3-丁二烯和丙酮蛋白提高发酵豆浆的感官质量
School of Food Science and Engineering South China University of Technology Guangzhou 510641 China;
School of Food Science and Engineering South China University of Technology Guangzhou 510641 China;
Department of Pharmacology Weill Cornell Medicine 1300 York Avenue New York NY 10065 USA;
School of Food Science and Engineering South China University of Technology Guangzhou 510641 China;
Guangdong Yantang Dairy Co. Ltd. Guangzhou 510507 China;
School of Food Science and Engineering South China University of Technology Guangzhou 510641 China Sino-Singapore International Joint Research Institute Guangzhou 510000 China;
Lactobacillus harbinensis M1; Lactobacilius casei M8; Probiotic potential; Antimicrobial activity; Fermented soymilk; 2; 3-Butanedione; Acetoin; Sensory characteristic;
机译:含双歧杆菌发酵剂对新鲜发酵香肠的感官品质和生物胺产量的影响
机译:含双歧杆菌发酵剂对新鲜发酵香肠的感官品质和生物胺产量的影响
机译:用副植物乳杆菌KM,Weissella sp。的单一或混合培养物发酵的豆浆中异黄酮苷的水解33和粪肠球菌35从人类分离
机译:德氏乳杆菌和嗜碱性产碱杆菌混合培养物通过乳酸发酵糖生产聚β-羟基丁酸的动力学,建模和模糊控制
机译:培根生产:评估潜在的加工和管理实践,以提高工业切片培根的产品质量。
机译:植物乳杆菌(KACC 92189)作为潜在的益生菌发酵剂可提高发酵香肠的质量
机译:链球菌热管对乳酸杆菌培养物产生的发酵脱脂乳的感官特征的影响