首页> 外文OA文献 >Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation

【2h】

Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation

机译：与工业发酵相比，PIXIAN蚕豆酱传统发酵中微生物群落和香气化合物的特征

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Xiyang Li; Changsong Zhao; Chao Zheng; Jian Liu; Viet Ha Vu; Xianding Wang; Qun Sun;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation [J] . Xiyang Li, Changsong Zhao, Chao Zheng, International journal of food properties . 2017,第Suppla3期

机译：与工业发酵相比，PIXIAN蚕豆酱传统发酵中微生物群落和香气化合物的特征
2. Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste [J] . Liu Ping, Xiang Qin, Sun Wenjia, Food research international . 2020,第Nova期

机译：PIXIAN蚕豆粘贴后微生物社区与关键味道的相关性
3. Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes [J] . Letters in Applied Microbiology . 2017,第3期

机译：批次批量稳定的微生物群落在Huyumei蚕豆糊的传统发酵过程中
4. Effect of biogas production characteristics of dry anaerobic fermentation of wheat straw pretreated by a microbial community with high cellulose-degradation ability [C] . Niu Junling, Liu Lei, Zhang Quanguo International Conference on Energy, Environment and Sustainable Development . 2012

机译：微生物群沼气秸秆干燥厌氧发酵沼气发酵的影响，微生物群预处理具有高纤维素降解能力
5. Building Microbial Communities and Managing Fermentation In Microbial Electrolysis Cells. [D] . Miceli, Joseph. 2015

机译：建立微生物群落并管理微生物电解池中的发酵。
6. A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation [O] . Yun Jia, Cheng-Tuo Niu, Zhen-Ming Lu, 2020

机译：开发合成微生物群落模型的自下而上的方法：高效减少盐蚕膏粘贴发酵
7. MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION [O] . LEE LIANG WEI WILSON 2016

机译：通过绿色咖啡豆发酵对咖啡香气的调制，并着重于咖啡豆发酵的香气包封
8. Traditional Food Fermentation as Industrial Resources in ASCA (Association for Science Cooperation in Asia) Countries. Proceedings of a Technical Seminar Held at Medan, Indonesia on February 9-11, 1981 [R] . Saono, S. , Winarno, F. G. , Karjadi, D. 1982

机译：传统食品发酵作为asCa（亚洲科学合作协会）国家的工业资源。 1981年2月9日至11日在印度尼西亚棉兰举行的技术研讨会论文集

Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation

著录项

引文网络

相似文献

相关主题

期刊订阅