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机译:微生物精氨酸代谢在酱油发酵过程中积聚瓜氨酸
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
Guangdong Pearl River Bridge Biotechnol Co Ltd Zhongshan 528415 Peoples R China;
Guangdong Pearl River Bridge Biotechnol Co Ltd Zhongshan 528415 Peoples R China;
Guangdong Pearl River Bridge Biotechnol Co Ltd Zhongshan 528415 Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Sch Biotechnol Wuxi 214122 Peoples R China;
ethyl carbamate; soy sauce; arginine deiminase pathway; citrulline; fatty acids; ethanol;
机译:微生物精氨酸代谢在酱油发酵过程中积聚瓜氨酸
机译:溶杆菌淀粉硫胺菌株对酱油发酵过程中瓜粉菌积累的表征
机译:在苹果酸发酵过程中和发酵之后,酿酒工艺对精氨酸和瓜氨酸代谢的影响
机译:酱油中耐盐酵母的协同发酵减少特征性生物胺的产生
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:在韩国酱油发酵过程中添加香菜(甘廊)导致微生物组成的显着变化和生物胺水平的减少
机译:在韩国酱油发酵过程中添加香菜(甘廊)导致微生物组成的显着变化和生物胺水平的减少