机译:酱油的功能特性和发酵菌株的代谢基因
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;
Flavour; functional property; metabolism; soy sauce; soybean; taste;
机译:微生物精氨酸代谢在酱油发酵过程中积聚瓜氨酸
机译:曲霉菌菌株的基因组和转录组比较:酱油酸酸盐发酵的案例研究
机译:用于减少酱油发酵过程中瓜氨酸积累的解淀粉芽孢杆菌菌株的表征
机译:微波超声波辅助酶水解和豆腐纤维不溶性膳食纤维的功能性提取
机译:Aspergillus oryzae菌株在酱油koji发酵中的比较OMICS和微生物群落分析
机译:猝灭金黄色葡萄球菌sp。的基因组序列的见解。从中国传统酱油盐水发酵中分离出的菌株AL1
机译:γ-氨基丁酸(GABA)的分离,鉴定和优化 - 来自浸出液发酵的商用酱油Moromi的杆菌菌株KBC