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Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process

机译：天然水果和植物发酵肉汤的物理化学特征及其发酵过程的监测

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Miao Li; Hao Song;
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1. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process [J] . Miao Li, Hao Song Science Discovery . 2019,第4期

机译：天然果蔬发酵液的理化特性及其发酵过程监测
2. COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF MELANINS FROM FRUIT-BODIES AND FERMENTATION BROTHS OF AURICULARIA AURICULA [J] . Yu Zou, Yang Yang, Bo Zeng, International Journal of Food Properties . 2013,第4a5a6期

机译：果肉和黑耳发酵菌体黑色素的理化性质和抗氧化剂活性比较
3. Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula [J] . Yu Zou, Yang Yang, Bo Zeng, International journal of food properties . 2013,第4期

机译：黑木耳果肉和发酵液中黑色素的理化性质和抗氧化活性比较
4. Yogurt from ultrasound treated milk: monitoring of fermentation process and evaluation of product quality characteristics. [C] . Panagiotis Sfakianakis, Constantina Tzia International congress on engineering and food . 2011

机译：超声处理牛奶的酸奶：监测发酵过程和产品质量特征的评价。
5. Solid state fermentation of soybean hulls for cellulolytic enzymes production: Physicochemical characteristics, and bioreactor design and modeling. [D] . Brijwani, Khushal. 2011

机译：用于纤维素分解酶生产的大豆壳的固态发酵：物理化学特征以及生物反应器的设计和建模。
6. The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth [O] . Miao Li, Kai Li, Hao Song 2020

机译：天然蔬菜水果发酵液中有机酸的含量
7. The Effects of the Fermentation Broth of Fruits and Vegetables on Antimicrobial Activity and Egg Quality with its Supplementation in Feed [O] . Kwang-Seob So, Young-Ho Park, II-Yong Joung, 2009

机译：水果和蔬菜发酵肉汤对饲料补充剂的抗菌活性和蛋质量的影响

Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process

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