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Thermal fermentation in a sauce medium: changes in properties of tobacco without use of fragrances

机译：酱油介质中的热发酵：烟草性质的变化而不使用香料

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作者
I.V. Moiseev; D.O. Podkopaev; D.G. Krotov; E.A. Krotova; R.P. Prikhodko; V.V. Lezny; T.P. Simdyanova;
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年度 2018
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2. Effect of thermally inhibited starches on the freezing and thermal stability of white sauces: Rheological and sensory properties [J] . Sanz T., Tarrega A., Salvador A. LWT-Food Science & Technology . 2016,第Null期

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3. Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method [J] . Siddegowda Gopalapura Shivanne Gowda, Bhaskar Narayan, Shubha Gopal Turkish Journal of Fisheries & Aquatic Sciences . 2020,第8期

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4. Research on the Change of Protease Activity in the Process of Chili Sauce Fermentation [C] . Sui Ming, Jiachao Rong, Yonglin Guan International Conference on Advanced Composite Materials and Manufacturing Engineering . 2020

机译：辣椒发酵过程中蛋白酶活性变化的研究
5. CHEMICAL CONTENT AND USABILITY OF CLOSE-GROWN TOBACCO. CLOSE-GROWN TOBACCO: CHEMICAL AND PHYSICAL PROPERTIES OF THE RECONSTITUTED SHEET. CLOSE-GROWN TOBACCO: BURN PROPERTIES, SMOKE CHEMISTRY, AND BIOLOGICAL ACTIVITY OF CONDENSATE. CLOSE-GROWN TOBACCO: INFLUENCE OF PLANT POPULATION AND LEAF: STALK RATIO ON FLAVOR CONSTITUENTS. CLOSE-GROWN TOBACCO: SUBJECTIVE SMOKE PANEL EVALUATIONS (NICOTIANA TABACUM, HEALTH) [D] . CAMPBELL, CONNIE RAY 1985

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6. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process [O] . Young Chan Park, Doo Hyun Park 2016

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7. The Effect of Using Fish Offal Fermentation Medium Crude Enzyme Bromelain Which Given the Quality of Soy Sauce and Salt Catfish [O] . Sianturi, Jekson Alatas K, u27, Syahrul, Sari, Ira 2014

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Thermal fermentation in a sauce medium: changes in properties of tobacco without use of fragrances

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