Dominant Microbes and Dynamic Analysis of Chemical Components during Spontaneous Fermentation of Yongfeng Hot Pepper Sauce
永丰辣酱自然发酵过程中主要优势菌及化学成分的动态变化分析
yeast colonies isolated from prophase, metaphase and anaphase of spontaneous fermentation were identified primarily on wallerstein laboratory nutrient agar ( wl agar).
采用WL营养培养基对自然发酵前、中、后期出现的酵母菌进行了初步的分类鉴定。
contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages
猪肉自然发酵香肠中细菌和乳酸菌对生物胺积累的作用
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