机译:低温发酵穆氏黄霉菌素生产传统发酵大豆食品苏福
College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083, China;
College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083, China;
Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Owashi, Tsukuba, Ibaraki 305-8686, Japan;
College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083, China;
sufu; mucorflavus; fermentation; protein degradation;
机译:低温发酵腐殖质生产苏弗(中国传统发酵豆腐)过程中异黄酮的转化
机译:低温发酵毛霉黄素对苏腐(中国传统发酵豆腐)生产过程中异黄酮的转化
机译:高通量测序方法可表征中国传统发酵大豆食品sufu生产过程中真菌和细菌群落的动态变化
机译:如何应对中国大豆食品企业传统大豆食品工业化的挑战
机译:大豆发酵食品及其水解产物的生物活性肽的生产和表征。
机译:从中国传统发酵大豆食品豆chi中筛选的枯草芽孢杆菌DC27新型高效纤溶酶的纯化和鉴定
机译:一种中国发酵大豆食品增强发酵过程中的物理化学,味道和功能变化