机译:精选发酵剂文化改善大白菜发酵特性
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
College of Food Science and Engineering, Harbin Inst. of Technology, Harbin, 150090, China;
fermented Chinese cabbage; fermentation characteristics; nitrite content; starter culture;
机译:副干酪乳杆菌HD1.7作为发酵剂对大白菜(Brassica rapa var。pekinensis)特性的影响
机译:精选发酵剂培养的突尼斯干家禽肉香肠的微生物,生物化学和组织特性
机译:所选土生发酵剂对希腊发酵香肠的加工和品质特性的影响。
机译:首发培养物的外偶糖产量及其对发酵牛奶纹理特征的影响
机译:细菌发酵剂的培养,老化和发酵对发酵牛肉香肠某些特性的影响。
机译:不同启动培养对发酵米饼的质量特征和保质期的影响
机译:自身加热的起动培养物的酯酶活性增加中国传统发酵鱼中挥发性香料化合物(Suan Yu)