المؤلفون: Hongmei YIN, Haoran CHEN, Ziran YIN, Zhenyi TANG, Jinxiu ZENG, Xiaodan SHI, Lu ZHANG, Zongcai TU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 56-65 (2024)

مصطلحات موضوعية: mei yu, lactobacillus sakei jxnu1-3, inoculated fermentation, sensory quality, flavor, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/e1cbbc26eb0e4fe5b6a5182ca6083b78

المؤلفون: FENG Meiqin, GONG Yao, SUN Jian

المصدر: Shipin Kexue, Vol 45, Iss 12, Pp 116-124 (2024)

مصطلحات موضوعية: inoculated fermentation, fermented mutton sausage, physicochemical properties, volatile flavor substances, antioxidant capacity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-12-013.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/c08fcc9228804a5c874062f7cbe14987

المؤلفون: Yong ZHAO, Biqin LIU, Junfei CHEN, Huihua TANG, Rong TANG, Qiao SHI, Huan KAN, Hong LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 102-109 (2024)

مصطلحات موضوعية: lactic acid bacteria, radish pickles, inoculated fermentation, physicochemical indicators, sensory quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/2c64e824fbdd4c36ad71ac869d5c6f0f

المؤلفون: ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang

المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 116-124 (2024)

مصطلحات موضوعية: aspergillus, inoculated fermentation, liuyang douchi, protein degradation, umami peptides, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-014.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/83a6c0996ff84dbfa4c422fa53d4fa08

المؤلفون: Yiwen Fan, Xu Yang, Cihai Hu, Banghong Wei, Fei Xu, Quanyou Guo

المصدر: Foods, Vol 13, Iss 12, p 1813 (2024)

مصطلحات موضوعية: lactic acid bacteria, radish paocai, inoculated fermentation, flavor, TOPSIS, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/12/1813; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/27a258aa61874fbb89c2808365886691

المؤلفون: Ju-Hui Gwon, Ahn-Heum Eom

المصدر: 한국균학회지, Vol 51, Iss 2, Pp 121-125 (2023)

مصطلحات موضوعية: ectomycorrhiza, inoculated seedlings, oaks, truffle, tuber koreanum, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: http://www.kjmycology.or.kr/browse/all-issues/kjmycology-2023-vol-51-no-2/pdf?num=N0320510206; https://doaj.org/toc/0253-651X; https://doaj.org/toc/2383-5249

URL الوصول: https://doaj.org/article/9b9ce184dfe842089816296fb76c49ee

المؤلفون: Jiaoling WANG, Jiaxing LI, Yuanyuan YUE

المصدر: Shipin gongye ke-ji, Vol 44, Iss 3, Pp 172-182 (2023)

مصطلحات موضوعية: lactobacillus, pickled radish, inoculated fermentation, response surface methodology, electronic tongue, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/857efcf927da4b2b880a3b8627889db8

المؤلفون: Kamonpatana, Pitiya^Aff3, Gavahian, Mohsen^Aff4, Sastry, Sudhir K.^Aff5

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Gavahian, Mohsen, editor^Aff2

المصدر: Emerging Food Processing Technologies. :181-193

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المؤلفون: Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng Liang

المصدر: Foods, Vol 12, Iss 19, p 3565 (2023)

مصطلحات موضوعية: cider, co-inoculated fermentation, Saccharomyces cerevisiae, non-Saccharomyces yeasts, GC-IMS, OVA, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/19/3565; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/68be42bfd4334d4395dfcf0b72bf9fbb