机译:利用深层发酵法对曲霉曲霉生产的速溶茶素普Pu茶的微生物毒素,微量元素和感官特性进行评估
Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China;
Univ Ctr Koprivnica, Dept Food Technol, Trg Dr Zarka Dolinara 1, Koprivnica 48000, Croatia;
Inst Med Res & Occupat Hlth, Ksaverska Cesta 2, Zagreb 10001, Croatia;
Massey Univ, Sch Engn, Private Bag 11 222, Palmerston North, New Zealand;
Univ Nat Resources & Life Sci Vienna BOKU, Dept Agrobiotechnol IFA Tulln, Ctr Analyt Chem, Konrad Lorenzstr 20, A-3430 Tulln, Austria;
Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China;
Kasetsart Univ, Fac Agroind, 50 Ngam Wong Wan Rd, Bangkok 10900, Thailand;
Univ Zagreb, Fac Food Technol & Biotechnol, Pierrotijeva 6, Zagreb 10000, Croatia;
Aspergillus tubingensis; high-theabrownins instant Pu-erh tea; microbial toxin; submerged fermentation; trace elements;
机译:通过浸没式发酵使用Aspergillus Tubingensis生产的高型胰岛素普洱茶的微生物毒素,微量元素和感官特性的评价
机译:使用Aspergillus Tubingss生产的高型脑瞬间PU-ERH茶的物理化学特性及生物活性
机译:通过固态发酵与深层发酵生产管曲霉CTM507葡萄糖氧化酶:通过中间代谢物与双生生长相关的工艺优化和酶稳定性
机译:受控玉米粉发酵过程中Aspergillus SP人口和生物化学变化的变化及产生的玉米粉流变性能
机译:山茱萸(Dioscorea SPP)剥离在浸没式发酵中的亚霉菌氨基淀粉酶的优化和纯化
机译:使用响应面法进行深层发酵生产速溶黑茶的多重响应优化
机译:用茶秆固态发酵法测定塔宾曲霉产生鞣酸酶的统计学优化