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机译:酸啤酒生产中乳酸菌的预发酵
Norwegian Univ Life Sci Fac Chem Biotechnol & Food Sci POB 5003 N-1433 As Norway;
Norwegian Univ Life Sci Fac Sci & Technol POB 5003 N-1433 As Norway;
NOFIMA Norwegian Inst Food Fisheries & Aquacultur PB210 N-1431 As Norway;
Norwegian Univ Life Sci Fac Chem Biotechnol & Food Sci POB 5003 N-1433 As Norway;
Norwegian Univ Life Sci Fac Chem Biotechnol & Food Sci POB 5003 N-1433 As Norway;
Katholieke Univ Leuven Fac Engn Technol Technol Campus Gent Gebroeders De Smetstr 1 B-9000 Ghent Belgium;
Norwegian Univ Life Sci Fac Chem Biotechnol & Food Sci POB 5003 N-1433 As Norway;
sour beer; mixed fermentation; Lactobacillus; lactic acid bacteria; sequential fermentation;
机译:在乳酸啤酒生产中使用乳酸菌进行预发酵
机译:酸啤酒的生产:酵母和乳酸菌的推销顺序的影响
机译:二次乳酸菌发酵用木材衍生的木龙核糖作为一种加快酸啤酒生产的工具
机译:从啤酒腐败乳酸乳酸乳酸乳酸乳杆菌DSM 20692的分离鉴定乳酸细菌的毒性腐败能力的遗传标记
机译:某些潜在的酸面团乳酸菌的生长研究,比较和固定化
机译:与酿酒酵母癌拮抗乳酸菌作为酸木薯淀粉生产标准化的起始培养物
机译:原发性酸味:一种用于酸啤酒生产的新细菌方法