机译:使用NIRS和化学计量学监测油菜籽粉固态发酵过程中的多肽含量
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;
机译:油菜品种和抽油方法对饲喂肉鸡的油菜饼和软加工油菜粕中粗蛋白和氨基酸含量和回肠消化率的影响
机译:使用近红外化学计量学方法监测盐酸氨溴索片剂的生产过程:压缩对含量均匀性模型的影响和相关工艺参数的测试
机译:通过Vis-NIR传感器系统和化学计量学对苹果酒发酵过程进行监控
机译:亚麻籽膳食固态发酵过程中纤维素酶和酸蛋白酶产生的条件研究
机译:从Raisio油菜籽粉生产蛋白质分离物的工艺开发
机译:油菜饼上卡尼培尔青霉的固态发酵改善水解酶的生物合成
机译:油菜品种和抽油方法对饲喂肉鸡的油菜饼和软加工油菜粕中粗蛋白和氨基酸含量和回肠消化率的影响