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机译:淀粉乳杆菌DSM19280在无麸质发酵面包中的应用以提高微生物的保质期
School of Food and Nutritional Sciences, University College Cork, Ireland;
School of Food and Nutritional Sciences, University College Cork, Ireland;
Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland;
School of Food and Nutritional Sciences, University College Cork, Ireland;
Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland;
Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland;
School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland;
Lactic acid bacteria; Fermentation; Antifungal metabolites; Biopreservation; Quinoa; Wheat;
机译:用植物乳杆菌FST 1.7发酵的酵母可以改善无麸质面包的质量和保质期
机译:用植物乳杆菌FST 1.7发酵的酵母可以改善无麸质面包的质量和保质期
机译:含有枸杞胺氨纶DSM 19280和Weisella Cibaria Mg1的含有酸蛋白蛋白酶酵母的含有源泉的酵母低盐面包的味道和保质期的味道和保质期
机译:利用乳酸菌的代谢潜力提高无麸质面包质量
机译:使用玉米玉米蛋白改善无麸质面包的质量
机译:乳酸杆菌发酵的酵母提高了由珍珠小米面粉制成的无麸质面包的质量
机译:通过Autochthonous乳杆菌发酵的酵母菌株提高了无麸质面包的质量