正在加载图片...
D.Xu et ad Food Microbiolo2)103340 inC.Kan 2014 mencs.smral and iornera 10Rep-UK 6, 26818. Wei, C.L., Chao, S.H., Tsai, W.B., Lee, P.S., Tsau, N.H., Chen, J.S., Lai, W.L., Tu, C.Y., Tsai, Y.C., 2013. Analysis of bacterial diversity during the fermentation of inyu, a high￾temperature fermented soy sauce, using nested PCR-denaturing gradient gel elec￾trophoresis and the plate count method. Food Microbiol. 33, 252–261. Wu, H., Zhang, S., Ma, Y., Zhou, J., Luo, H., Yang, J., 2017. Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor. J. Inst. Brew. 123, 113–120. Xia, X., Li, G., Zheng, J., Ran, C., Kan, J., 2014. Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation. Int. J. Food Sci. Technol. 49, 1834–1841. Yang, H., Zou, H., Qu, C., Zhang, L., Liu, T., Wu, H., Li, Y., 2014a. Dominant micro￾organisms during the spontaneous fermentation of Suan Cai, a Chinese fermented vegetable. Food Sci. Technol. Res. 20, 915–926. Yang, J., Ding, X., Qin, Y., Zeng, Y., 2014b. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. J. Agric. Food Chem. 62, 7947–7954. Zhang, H.T., HU, Y., HOU, F.L., Zhang, G.J., 2014. Research on the production of low-salt sufu and its physical and chemical properties. China Condiment 39, 78–82. D. Xu, et al. Food Microbiology 86 (2020) 103340 10
<<向上翻页
©2008-现在 cucdc.com 高等教育资讯网 版权所有