机译:黄酒酶促挤压液化预处理对膨化大米产生挥发物的影响
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ., Wuxi 214122, China;
Chinese rice wine; enzymatic extrusion liquefaction; extruded rice; Maillard reaction; volatiles;
机译:破碎米饭的同时糖化和发酵:中国黄酒生产的酶促挤压液化预处理
机译:酶促挤压液化预处理“麦曲”对黄酒中氨基甲酸乙酯形成的影响
机译:酶促挤压米酒发酵米酒中挥发性风味物质的表征
机译:再循环离子液体预处理的稻草酶酶糖化
机译:在某些矩阵集上:欧几里得平方距离矩阵,射线非奇异矩阵和反射生成的矩阵。
机译:降解黄酒中生物胺的乳酸菌的鉴定及其酶解机理。
机译:酵母菌株对中国米酒挥发性香料化合物的影响