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Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
wine GABA yeast assimilable nitrogen nitrogen catabolite repression proline utilisation ammonium ions
2014/2/25
Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of...
Isolation and Identification of Yeasts Associated with Intermediate Moisture Meats
isolation identification yeast
2009/3/23
Biltong, cabanossi, dry sausage, salami are typical intermediate moisture meats produced and consumed to a large extent in South Africa. A study was undertaken with the objective of isolating and iden...