机译:在初始摩洛语发酵期间,低温条件诱导的曲霉菌味瘤的所需酱油特征及自分析
South China Univ Technol Sch Food Sci &
Engn Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangzhou 510640 Guangdong Peoples R China;
South China Univ Technol Sch Food Sci &
Engn Guangzhou 510640 Guangdong Peoples R China;
Guangdong Weiwei Biotechnol Co LTD Guangzhou 510640 Guangdong Peoples R China;
Aspergillus oryzae; Low temperature stress; Glutaminase activity; Mycelia autolysis; Soy sauce; Umami taste;
机译:在初始摩洛语发酵期间,低温条件诱导的曲霉菌味瘤的所需酱油特征及自分析
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:蛋白质组学分析探索玉米酱瘤瘤酱发酵过程中渗透性条件下的风味形成机制
机译:在Moromi中存在的咸味肽从黄豆的酱油发酵获得
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:在最初的moromi发酵过程中低温条件引起的所需酱油特性和米曲霉的自溶作用
机译:高γ-氨基丁酸(GABA)生产的生命参数由工业酱油Koji Aspergillus Oryzae NSK在浸没液体发酵中产生