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机译:原料与初学者对发酵酱油代谢物成分和微生物群落多样性的影响
College of Light Industry Textile and Food EngineeringSichuan UniversityChengdu China;
College of Light Industry Textile and Food EngineeringSichuan UniversityChengdu China;
Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co. LtdMeishan China;
Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co. LtdMeishan China;
Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co. LtdMeishan China;
College of Light Industry Textile and Food EngineeringSichuan UniversityChengdu China;
College of Light Industry Textile and Food EngineeringSichuan UniversityChengdu China;
College of Light Industry Textile and Food EngineeringSichuan UniversityChengdu China;
defatted or whole soybean; soy sauce fermentation; metabolite profile; intergeneric interaction;
机译:原料与初学者对发酵酱油代谢物成分和微生物群落多样性的影响
机译:微生物群落,氨基甲酸酯,生物胺和酱油发酵过程中的主要代谢物体动态
机译:表征受温度和静水压力影响的酱油的代谢物和微生物群落
机译:发酵酱油乳酸菌的分离,表征及鉴定
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:不同发酵剂的黑糯米酒的主要代谢物和微生物群落
机译:不同启动器的主要代谢产物和发酵黑糯米葡萄酒的微生物群落