机译:多相分析法表征高盐稀态和低盐固态发酵制得的酱油酱油
College of Light Industry, Textile & Food Engineering, Sichuan Univ., Chengdu 610065, China,Key Laboratory for Leather Chemistry mi Engineering of the Education Ministry, Sichuan Univ., Chengdu 610065, China;
College of Light Industry, Textile & Food Engineering, Sichuan Univ., Chengdu 610065, China,Key Laboratory for Leather Chemistry mi Engineering of the Education Ministry, Sichuan Univ., Chengdu 610065, China,National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, China;
College of Light Industry, Textile & Food Engineering, Sichuan Univ., Chengdu 610065, China,Key Laboratory for Leather Chemistry mi Engineering of the Education Ministry, Sichuan Univ., Chengdu 610065, China;
College of Light Industry, Textile & Food Engineering, Sichuan Univ., Chengdu 610065, China,Key Laboratory for Leather Chemistry mi Engineering of the Education Ministry, Sichuan Univ., Chengdu 610065, China;
College of Light Industry, Textile & Food Engineering, Sichuan Univ., Chengdu 610065, China,Key Laboratory for Leather Chemistry mi Engineering of the Education Ministry, Sichuan Univ., Chengdu 610065, China;
headspace solid-phase microextraction-gas chromatography/mass spectrum; microbial communities; PLFA and DGGE; soy sauce moromi; volatiles;
机译:中国高盐液态发酵与低盐固态发酵酱油的香气差异评估
机译:高盐培养基中生长的酱油moromi中嗜盐乳酸菌嗜盐四球菌Th221的免疫调节作用
机译:“在酱油的盐减法moromi发酵中提供发酵剂发酵剂的水包水包油型双乳化液”更正[食品化学。 257(2018)243-251]
机译:在Moromi中存在的咸味肽从黄豆的酱油发酵获得
机译:Aspergillus oryzae菌株在酱油koji发酵中的比较OMICS和微生物群落分析
机译:在最初的moromi发酵过程中低温条件引起的所需酱油特性和米曲霉的自溶作用
机译:γ-氨基丁酸(GABA)的分离,鉴定和优化 - 来自浸出液发酵的商用酱油Moromi的杆菌菌株KBC