旧金山乳杆菌合成乙酯类香气物质的关键基因和代谢途径解析
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing | 期刊论文 | Liu Tongjie;Li Yang;Yang Yuanyi;Yi Huaxi;Zhang Lanwei;He Guoqing |
2 | 益生乳酸菌定向筛选及其高活性产品开发的关键技术 | 奖励 | 张兰威;公丕民;刘同杰;康小红;孙健;易华西;张喆;吕优优;梁曦;陈玉洁 |
3 | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription | 期刊论文 | Tongjie Liu;Yixin Shi;Yang Li;Huaxi Yi;Pimin Gong;Kai Lin;Zhe Zhang;Lanwei Zhang |
4 | Weight-Reducing Effect of Lactobacillus Plantarum ZJUFT17 Isolated from Sourdough Ecosystem | 期刊论文 | Liu Tongjie;Li Yang;Zhao Minjie;Mo Qiufen;Feng Fengqin |
5 | 一种利用旧金山乳杆菌发酵酸面团高产乙酸乙酯的方法 | 专利 | 刘同杰;石宜欣;张兰威;易华西 |