机译:米曲霉菌曲制备的鱿鱼味o水提取物和香气提取物的抗氧化性能
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan;
Nagasaki Prefectural Institute of Fisheries, Nagasaki, Japan;
Nagasaki Prefectural Institute of Fisheries, Nagasaki, Japan;
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan;
squid miso; aspergillus oryzae; radical scavenging; peptide; volatiles; phenolics;
机译:味iso曲霉米曲霉KBN630中酸性磷酸酶(AphC)的表征:酸性磷酸酶活性和5'-IMP脱磷活性在大豆-曲霉培养中均主要负责
机译:米曲霉发酵鱿鱼内脏制品的品质特性及其调味
机译:味iso曲霉,米曲霉KBN630中酸性磷酸酶基因(aphA)的破坏和过表达及其基因产物的表征
机译:自然植物中分离的香气提取物的抗氧化活性
机译:小麦和高粱粉和曲奇水提取物的酚酸成分和抗氧化性能
机译:日本稻米曲味mis提取物对甲型肝炎病毒复制的抑制作用与葡萄糖调节蛋白78表达的升高有关
机译:Mugi Miso(大麦 - koji味噌)和Mugi Koji的抗氧化活性的阿魏酸含量(大麦 - 锦鸡)