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Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria

机译：盐酸细菌用发酵蓝莓制备yanggaeng的优质特征

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Su-Jin Yang; Joo-Heon Hong;
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1. Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria [J] . Dong-Ho Kim, Soo-Ji Yeon, Keum-Il Jang Journal of the Korean Society of Food Science and Nutrition . 2016,第12期

机译：乳酸菌发酵绿豆制备浓缩咖啡的品质特性和抗氧化活性
2. Quality characteristics and antioxidant activity of espresso coffee prepared with green bean fermented by lactic acid bacteria [J] . Keum-Il Jang La Presse medicale . 2016,第12期

机译：用乳酸菌发酵的青豆制备浓咖啡咖啡的质量特征及抗氧化活性
3. Manufacture and Quality of Fermented Milks Prepared Using Pure Strains of Lactic Acid Bacteria (LAB) and Yeast [J] . Abdel Moneim El Hadi Sulieman, Roumiana Tsenkova Research journal of microbiology. . 2007,第9期

机译：使用纯乳酸菌（实验室）和酵母制备的发酵泥浆的制造和质量
4. The Role of Lactic Acid Bacteria on Safety and Quality of Fermented Foods [C] . Nyoman Semadi Antara, Ida Bagus Wayan Gunam, Pande Ketut Diah Kencana, International Conference on Biosciences and Medical Engineering . 2019

机译：乳酸菌对发酵食品安全和质量的作用
5. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011

机译：使用非目标，全面的二维气相色谱-飞行时间质谱分析发酵黄瓜腐败的生化特性：乳酸菌对厌氧乳酸的利用。
6. Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages [O] . Nittaya Pitiwittayakul, Smerjai Bureenok, Jan Thomas Schonewille 2021

机译：选择性热电子乳酸菌从切除乳酸菌的发酵汁中分离出来及其对触发器青贮发酵质量的影响
7. Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle "Khanom Jeen" of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle "Khanom Jeen" of Thailand. [O] . Tai UCHIMURA, Tetsuya TAKAO, Kouji KIKUCHI, 1991

机译：泰国发酵米线“Khanom Jeen”中乳酸菌L 622的红橙色颜料的研究。第1部分。泰国发酵米线“Khanom Jeen”中分离的乳酸菌的鉴定。

Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria

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