腌腊鱼中特定乳酸菌AI-2/LuxS群体感应及其对制品风味形成调控机制
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture | 期刊论文 | Zhao Dandan;Chong Yunqing;Hu jun;Zhou Xuxia;Xiao Chaogeng;Chen Wenxuan |
2 | 维氏气单胞菌中AHLs介导的群体感应现象及大蒜提取物的干扰作用 | 期刊论文 | 赵丹丹;丁玉庭;陈文烜;胡俊;周绪霞 |
3 | Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics | 期刊论文 | Dandan Zhao;Jun Hu;Wenxuan Chen |
4 | 一种可食性涂膜及其制备方法 | 专利 | 赵丹丹;胡俊;陈文烜 |
5 | Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis | 期刊论文 | Dandan Zhao;Jun Hu;Xuxia Zhou;Wenxuan Chen |
6 | 一种草鱼鱼鳔蛋白自组装方法及胶原蛋白生物原材料 | 专利 | 赵丹丹;胡俊;陈文烜 |