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机译:发酵过程中CO不同温度的细菌群落与酸肉代谢产物的关系
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Iowa State Univ Dept Agr &
Biosyst Engn Ames IA 50011 USA;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Peoples R China;
Sour meat fermentation; Temperature; Microbial community; Amino acid; Volatile organic compound; Flavor;
机译:发酵过程中CO不同温度的细菌群落与酸肉代谢产物的关系
机译:温度对发酵过程中酸肉微生物连续和质量的影响
机译:繁殖阶段细菌社区与有机酸的相关阶段的相关阶段
机译:接种布氏乳杆菌评估贮仓中全谷类青贮饲料的发酵质量和细菌群落
机译:搅拌,温度和细菌细胞浓度对玉米秸秆运动发酵单胞菌发酵为乙醇的影响。
机译:温度对韩国传统发酵凤尾鱼酱Myeolchi-Aekjeot发酵过程中细菌群落和代谢产物的影响
机译:温度对韩国传统发酵凤尾鱼myeolchi-aekjeot发酵过程中细菌群落和代谢产物的影响。
机译:320-aCRE爱荷华州农场的能源关系:通过通过厌氧发酵生产甲烷来提高农业能源的能力,从而增加粮食和肉类的生产