机译:蔬菜发酵中的减盐:现实还是欲望?
Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy,Dept. of Food Biotechnology, Instituto de la Grasa (CSIC), Avda, Padre Garcia Tejero 4, 41012 Sevilla, Spain;
Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
Dept. of Food Biotechnology, Instituto de la Grasa (CSIC), Avda, Padre Garcia Tejero 4, 41012 Sevilla, Spain;
Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy;
Dept. of Food Biotechnology, Instituto de la Grasa (CSIC), Avda, Padre Garcia Tejero 4, 41012 Sevilla, Spain;
healthier product; salt reduction; sodium chloride; vegetable fermentation;
机译:发酵对干盐蔬菜理化特性的影响
机译:非常规植物油可减少甲烷生成和瘤胃发酵的调节
机译:蔬菜汤减盐不影响老人和儿童的咸味强度和喜好
机译:用次级腌制植物宿舍在发酵后酱油质量的影响
机译:植物硝酸盐:将硝酸盐还原细菌分离用于发酵硝酸盐与亚硝酸盐和植物衍生亚硝酸盐的使用,以抑制RTE肉类中梭菌孢子的发芽
机译:非常规植物油可减少甲烷生成和瘤胃发酵调节
机译:植物发酵盐还原:现实或欲望?
机译:用烷基季铵盐,两性氨基酸盐,中和量的钠和氢氧化钾和小a的烷氧基化植物油和糖衍生物乳化植物油测试物质的解密