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机译:高盐液型酱油发酵过程中生物胺和质量合成的研究
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol Coll Food Sci &
Engn State Key Lab Food Nutr &
Safety Tianjin 300457 Peoples R China;
Biogenic amines; High-salt liquid-state fermentation; Soy sauce; Salinity; HPLC;
机译:高盐液型酱油发酵过程中生物胺和质量合成的研究
机译:中国高盐液态发酵与低盐固态发酵酱油的香气差异评估
机译:通过接种乳酸菌和酵母而没有任何添加剂的高盐液态酱油发酵
机译:酱油中耐盐酵母的协同发酵减少特征性生物胺的产生
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:在韩国酱油发酵过程中添加香菜(甘廊)导致微生物组成的显着变化和生物胺水平的减少
机译:在韩国酱油发酵过程中添加香菜(甘廊)导致微生物组成的显着变化和生物胺水平的减少