机译:乳酸菌发酵饮料的体外蛋白质消化率和富含植物蛋白质的乳酸菌发酵饮料的物理化学性质
Research Laboratories in Sciences Applied to Food Canadian Irradiation Center INRS Armand-Frappier Health & Biotechnology Centre Institute of Nutraceutical and Functional Foods Laval Quebec Canada;
Bio-K+ a Kerry company Preclinical Research division Laval Quebec Canada;
Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierias Universidad de Guadalajara Guadalajara Jalisco Mexico;
Research Laboratories in Sciences Applied to Food Canadian Irradiation Center INRS Armand-Frappier Health & Biotechnology Centre Institute of Nutraceutical and Functional Foods Laval Quebec Canada;
Research Laboratories in Sciences Applied to Food Canadian Irradiation Center INRS Armand-Frappier Health & Biotechnology Centre Institute of Nutraceutical and Functional Foods Laval Quebec Canada;
Research Laboratories in Sciences Applied to Food Canadian Irradiation Center INRS Armand-Frappier Health & Biotechnology Centre Institute of Nutraceutical and Functional Foods Laval Quebec Canada;
机译:乳酸菌菌群发酵的高粱粉的微生物学质量,近似组成和体外淀粉/蛋白质消化率
机译:乳酸菌联盟(LAB)发酵大豆粉的体外淀粉和蛋白质消化率及附近成分
机译:异黄酮糖苷酮富集在大豆酵母面包中由乳酸菌菌株从传统的Qu启动中分离出来:对体外胃肠消化,营养和烘焙性能的影响
机译:乳酸菌发酵甜玉米饮料的研究
机译:酵母和淀粉分解乳酸菌发酵对谷物高粱蛋白质含量和消化率的影响
机译:韩国传统发酵食品中乳酸菌发酵功能性高蛋白饮料的生产
机译:蔗糖,甲酸和乳酸菌接种物质对质量的影响,瘤胃瘤瘤瘤瘤消化率和发酵性( elymus nutans i> griseb。)青贮饲料
机译:用于烘烤的乳酸和丙酸细菌的混合培养预发酵