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机译:在不同生理阶段收获酵母(酿酒酵母)会显着影响其在面包面团发酵中的功能
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Molecular and Microbial Systems, KU Leuven, Kasreelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Molecular and Microbial Systems, KU Leuven, Kasreelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Molecular and Microbial Systems, KU Leuven, Kasreelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Molecular and Microbial Systems, KU Leuven, Kasreelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;
VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Molecular and Microbial Systems, KU Leuven, Kasreelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;
Saccharomyces cerevisiae; Yeast; Physiological phase; Diauxic shift; Dough; Fermentation rate; Rheofermentometer; Organic acids; pH;
机译:发酵过程中酵母(酿酒酵母)产生的琥珀酸水平强烈影响小麦面包面团的性能
机译:代谢物分析可深入了解25个啤酒酵母发酵面团在面包面团发酵中的功能差异
机译:混合糖酵母Y10和TOULASPORA DELBRUECKII Y22对馒头面团发酵的影响
机译:从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
机译:阐明毕赤酵母乙醇脱氢酶在木糖发酵中的生理作用以及酿酒酵母中多个基因的改组启动子,以改善木糖发酵。
机译:面包面团发酵过程中酿酒酵母转录组的动力学。
机译:面包面团发酵过程中酿酒酵母转录组的动力学