机译:乳酸菌对发酵香肠品质的抗氧化作用
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China;
antioxidant activity; fermented sausage; lactic acid bacteria; quality improvement; starters;
机译:乳酸菌发酵绿豆制备浓缩咖啡的品质特性和抗氧化活性
机译:用乳酸菌发酵的青豆制备浓咖啡咖啡的质量特征及抗氧化活性
机译:为山羊肉增值:本地乳酸菌的生化和技术表征,以实现高质量的发酵香肠
机译:在越南发酵香肠生产中具有高抗菌活性的乳酸菌的筛选和选择
机译:通过乳酸菌控制泰式发酵猪肉香肠nham中的鼠伤寒沙门氏菌,大肠杆菌O157:H7,小肠结肠炎耶尔森菌和单核细胞增生李斯特菌。
机译:分离鉴定和潜在的益生菌表征分离的乳酸菌和细胞毒性抗氧化剂和发酵香肠中抗氧化活性的体外研究
机译:发酵香肠中具有高蛋白酶活性的乳酸菌的筛选及其发酵香肠的抗氧化活性评估