机译:乳酸杆菌显示甲基乙二醛不依赖硫醇的代谢:对帕尔马干酪中褐变的预防意义
Department of Food Science, National Magnetic Resonance Facility, University of Wisconsin;
Department of Biochemistry, National Magnetic Resonance Facility, University of Wisconsin;
Department of Food Science, National Magnetic Resonance Facility, University of Wisconsin;
Department of Biochemistry, National Magnetic Resonance Facility, University of Wisconsin;
Department of Food Science, National Magnetic Resonance Facility, University of Wisconsin;
Lactobacillus; α-dicarbonyl; methylglyoxal; Parmesan cheese browning;
机译:表达甲基甘油酶合酶的乳杆菌酪蛋白酪蛋白在巴马干酪提取物中导致褐变和杂环胺形成
机译:简短交流:还原剂可减轻帕尔马干酪中基于甲基乙二醛的褐变
机译:简短交流:低温储存过程中甲基乙二醛介导的帕尔马干酪的褐变的证据
机译:乳杆菌属的色氨酸分解代谢:低脂切达干酪(干酪乳杆菌,瑞士乳杆菌)的生物化学及其对风味发展的影响。
机译:乳酸杆菌显示甲基乙二醛不依赖硫醇的代谢:对帕尔马干酪中褐变的预防意义
机译:短期通信:降低药剂在巴马干酪中衰减基于甲基乙二醛的褐变