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机译:混合曲对淡水鱼副产品速发酵鱼露理化和感官特性的影响
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, China;
Aspergillus niger; Aspergillus oryzae; fermentation; fish sauce; freshwater fish by-products;
机译:混合起子培养物和外源L-LYS对快速发酵鱼类副产品的快速发酵鱼糊理发性的影响
机译:接种米曲霉的米曲对a鱼沙棘鱼生化和感官特性的影响
机译:混合曲制曲对中式酱油理化特性的影响
机译:从淡水鱼粘膜中脱色的鱼油表征
机译:太平洋鳕鱼粉的生化,功能特性和市场潜力的表征。
机译:用大豆大米和小麦制成的Koji的理化品质和感官特征用于商用Doenjang生产
机译:在室温下储存期间,在储存期间用大豆Koji或米科基发酵的山鳍桑鱼山孢菌蛋白酱油的变化