机译:混合发酵剂对中国低盐发酵鱼片中酸胺含量的影响
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122,China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122,China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122,China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122,China;
Biogenic amines; fermentation; ripening; starter cultures; Suan yu;
机译:接种本地发酵剂对中国传统发酵鱼生物胺积累的影响
机译:土生发酵剂的酯酶活性增加中国传统发酵鱼中的挥发性风味化合物(酸雨)
机译:发酵剂对中国传统发酵淡水鱼蒜鱼品质的影响
机译:中国香肠中生物源胺的检测
机译:葡萄酒基因转录中的生物胺作为选择Oenococcus oeni起始菌株的工具。
机译:氨基酸脱羧酶基因对中国传统发酵鱼肠溶胺形成的影响(Suan Yu)
机译:自身加热的起动培养物的酯酶活性增加中国传统发酵鱼中挥发性香料化合物(Suan Yu)