机译:乙酸和精氨酸对酸化黄瓜汁中pH升高和地衣芽孢杆菌生长的影响
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, People's Republic of China,Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624, USA;
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624, USA;
U.S. Department of Agriculture, Agricultural Research Service, South East Area Food Science Research Unit, North Carolina State University, Raleigh, North Carolina 27695-7624, USA;
U.S. Department of Agriculture, Agricultural Research Service, South East Area Market Quality and Handling Research Unit, North Carolina State University, Raleigh, North Carolina 27695-7624, USA;
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624, USA;
机译:pH,酸化剂类型和加热方法对胡萝卜汁提取物中地衣芽孢杆菌孢子热破坏动力学的影响。
机译:解码芽孢杆菌芽孢杆菌芽孢杆菌植物质植物芽孢杆菌I89的脂肪酸谱及其对不同生长条件的适应,以研究可能的生物技术应用
机译:氧化还原电位与乙酸,NaCl和温度的组合对植物乳杆菌生长,酸化和膜性质的影响
机译:利用地衣芽孢杆菌CGMCC 3336进行培养基优化,降低发酵液中生产γ-聚谷氨酸的杂质
机译:锰(II)对地衣芽孢杆菌ATCC 9945A产生的γ-聚谷氨酸生物合成的影响。
机译:新鲜和发酵黄瓜中的龙胆和纤维糖含量并通过发酵黄瓜汁培养基中乳酸菌利用这种二糖
机译:低碳钢在玉米汁,酸化玉米汁和乙酸环境中的腐蚀。
机译:温度和脂肪酸结构对地衣芽孢杆菌9259脂质代谢的影响。