机译:植物乳杆菌释放的乙醛会在苹果酸乳酸发酵过程中增强酒中吡喃花青素的积累
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Lactobacillus plantarum; Acetaldehyde; Pyranoanthocyanins; Malolactic fermentation; Wine color;
机译:适用于葡萄酒苹果酸乳酸发酵和释放葡萄香气的植物乳杆菌的选择和技术潜力
机译:红斑石和梅洛葡萄酒的颜色评价在Oenococcus Oeni和乳杆菌植物巴塔哥拉葵天然菌株中进行的含有乳酸乳酸发酵后的葡萄酒
机译:植物乳杆菌发酵剂在苹果乳酸发酵中的应用与验证及其对樱桃酒香气的影响
机译:包囊和游离分离的乳酸杆菌,植物乳杆菌ATCC 8014对玉米青贮饲料发酵,有氧稳定性的影响
机译:PH,二氧化硫,不溶性固体和固定化的Leuconostoc Oenos PSU-1对餐酒中苹果酸乳酸发酵诱导的影响。
机译:植物乳杆菌生物膜形成对模型酒苹果酸乳酸发酵的影响
机译:适用于葡萄酒苹果酸乳酸发酵和释放葡萄香气的植物乳杆菌的选择和技术潜力
机译:一种能够进行乳酸发酵的葡萄酒酵母菌株的构建