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机译:根据耗氧量与产酸量之比优化醋发酵的方案
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, jiangnan University. Wuxi 214122, PR China;
acetic acid; optimum of vinegar fermentation; acetification rate; oxygen consumption versus acid yield; initial acidity;
机译:发酵引起番茄醋中有机酸,氨基酸,糖和矿物质浓度的变化以及超氧化物歧化酶样活性
机译:发酵引起的番茄醋中有机酸,氨基酸,糖和矿物质浓度的变化以及超氧化物歧化酶样活性
机译:发酵引起的番茄醋中有机酸,氨基酸,糖和矿物质浓度的变化以及超氧化物歧化酶样活性
机译:畜禽粪便厌氧发酵产酸阶段挥发性脂肪酸产量的优化
机译:在高重力和超高重力啤酒发酵中优化氧气和氮气的浓度。
机译:日本生产的米醋和糙米醋的传统乙酸发酵中的乙酸细菌特征
机译:日本生产的米醋和糙米醋的传统乙酸发酵中的乙酸细菌特征