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机译:用不同粘液菌株发酵的油furu(大豆凝乳)的比较香气和味道谱
State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China and Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China;
Department of Food Science Cornell University Ithaca NY;
State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China and Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China;
State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China and Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China;
Actinomucor; Mucor racemosus; Mucor wutungkiao; oil furu; soybeans;
机译:在发酵过程中表征发酵大豆凝乳的香气谱
机译:低温发酵腐殖质生产苏弗(中国传统发酵豆腐)过程中异黄酮的转化
机译:低温发酵毛霉黄素对苏腐(中国传统发酵豆腐)生产过程中异黄酮的转化
机译:豆腐和发酵豆浆:影响豆腐形成和涩味的因素
机译:大豆的油和脂肪酸谱(成熟度组IV,V和VI)。
机译:BS Sufu的发酵过程中的微生物群落连续和代谢物变化rhizopus microsporusRhizopus oryzae和伸出杆菌的发酵黑豆凝乳
机译:发酵大豆凝乳残留物(BIJI)对体重,血清脂质谱和抗氧化相关酶活性的膳食作用,小鼠喂养高脂饮食