机译:代谢组学揭示了大蒜对青豆酱发酵过程中抗氧化剂和蛋白酶活性的影响
Konkuk Univ, Dept Biosci & Biotechnol, 120 Neungdong Ro, Seoul 143701, South Korea;
Konkuk Univ, Dept Biosci & Biotechnol, 120 Neungdong Ro, Seoul 143701, South Korea;
Kyungpook Natl Univ, Sch Food Sci & Biotechnol, Taegu 702701, South Korea;
Kyungpook Natl Univ, Sch Food Sci & Biotechnol, Taegu 702701, South Korea;
Konkuk Univ, Dept Biosci & Biotechnol, 120 Neungdong Ro, Seoul 143701, South Korea;
Cheonggukjang; Garlic; GC-TOF-MS; UHPLC-MS/MS; Antioxidant activity; Protease activity;
机译:青豆酱发酵过程中接种各种芽孢杆菌菌株的代谢谱分析
机译:各种大豆品种制备的清苦酱中蛋白质的降解特性
机译:Sasang Typology的发酵大豆糊(Cheonggukjang)异黄酮的营养学研究
机译:id-LC-MS / MS的开发,以准确测定赭曲霉毒素和应用于发酵大豆糊剂参考材料的认证
机译:根据Sasang类型的发酵大豆糊(Cheonggukjang)异黄酮的营养动力学研究
机译:Sasang Typology的发酵大豆糊(Cheonggukjang)异黄酮的营养学研究