机译:米曲霉菌丝体的自溶作用及其对酱油挥发性成分的影响
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei Univ. of Technology, Wuhan, 430068, China;
Aspergillus oryzae; autolysis; mycelium; soy sauce; volatile compounds;
机译:比较用酱油曲汁制得的鲭鱼与日本鱼露和酱油中的鱼油中的挥发性化合物,并特别提及其风味[日语]
机译:用酱油酸豆酱与日本鱼类酱和酱油的酱油和酱油的挥发性化合物对鱼酱制备的挥发性化合物进行比较。味道[日文]
机译:嗜盐芳香酵母与米曲霉一起发酵制曲对酱油味美挥发性成分和品质的影响
机译:泰式酱油的挥发性香精化合物和味道曲线
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:反应风味技术从酱油渣中提取调味料中的挥发性化合物
机译:酱油Koji模具酱油色强度与木聚糖酶活性的关系,曲霉属植物