文献
J-GLOBAL ID:202202234436956526
整理番号:22A0927991
トウモロコシベースzha-chiliにおけるフレーバーと分岐細菌コミュニティの評価【JST・京大機械翻訳】
Evaluating the flavor and divergent bacterial communities in corn-based zha-chili
著者 (12件):
Guo Zhuang
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Guo Zhuang
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Wang Yurong
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Wang Yurong
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Xiang Fanshu
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Xiang Fanshu
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Dong Yun
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Dong Yun
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Hou Qiangchuan
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Hou Qiangchuan
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Zhang Zhendong
(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
,
Zhang Zhendong
(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei province, PR China)
資料名:
Food Bioscience
(Food Bioscience)
巻:
46
ページ:
Null
発行年:
2022年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)