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发酵豆制品    
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  fermented soybean products
    Analysis on the nitrogen components in Chinese traditional fermented soybean products
    对中国传统发酵豆制品中各种含氮组分的分析
短句来源
    The Application of Microbes in Fermented Soybean Products
    微生物在发酵豆制品生产中的应用
短句来源
    Exploitation and utilization of microbial resources in Chinese traditional fermented soybean products
    中国传统发酵豆制品中微生物的发掘与利用
短句来源
    Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.
    腐乳和豆豉是中国的传统发酵豆制品,它们都是大豆经微生物发酵酿制的产品。
短句来源
    The synthesis of γ-amino butyric acid(GABA) in traditional fermented soybean products was analyzed by HPLC in this study. The results showed that abundant of GABA existed in traditional fermented soybean products,and the GABA content varied in a wide range with different materials,fermentation strains and production techniques.
    利用HPLC法分析了-γ氨基丁酸(GABA)在几种发酵大豆制品中的生成情况,结果表明,传统发酵豆制品中存在大量的GABA,其原料及菌种、工艺不同,GABA的含量差别很大。
短句来源
更多       
  fermented soybean product
    How to Control the White Particles on the Surface of Fermented Soybean Product
    如何控制发酵豆制品表面的“白点”
短句来源
    Primary determination of γ-amino butyric acid content in fermented soybean product
    几种发酵豆制品中γ-氨基丁酸含量的初步测定
短句来源
    In this paper, the characters, formation mechanism and preventing method of the white particles on the surface of fermented soybean product are introduced.
    本文就发酵豆制品表面“白点”的实质、形成机理及防治措施进行了综述。
短句来源
  fermented soybean product
    How to Control the White Particles on the Surface of Fermented Soybean Product
    如何控制发酵豆制品表面的“白点”
短句来源
    Primary determination of γ-amino butyric acid content in fermented soybean product
    几种发酵豆制品中γ-氨基丁酸含量的初步测定
短句来源
    In this paper, the characters, formation mechanism and preventing method of the white particles on the surface of fermented soybean product are introduced.
    本文就发酵豆制品表面“白点”的实质、形成机理及防治措施进行了综述。
短句来源
  fermented soybean products
    Analysis on the nitrogen components in Chinese traditional fermented soybean products
    对中国传统发酵豆制品中各种含氮组分的分析
短句来源
    The Application of Microbes in Fermented Soybean Products
    微生物在发酵豆制品生产中的应用
短句来源
    Exploitation and utilization of microbial resources in Chinese traditional fermented soybean products
    中国传统发酵豆制品中微生物的发掘与利用
短句来源
    Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.
    腐乳和豆豉是中国的传统发酵豆制品,它们都是大豆经微生物发酵酿制的产品。
短句来源
    The synthesis of γ-amino butyric acid(GABA) in traditional fermented soybean products was analyzed by HPLC in this study. The results showed that abundant of GABA existed in traditional fermented soybean products,and the GABA content varied in a wide range with different materials,fermentation strains and production techniques.
    利用HPLC法分析了-γ氨基丁酸(GABA)在几种发酵大豆制品中的生成情况,结果表明,传统发酵豆制品中存在大量的GABA,其原料及菌种、工艺不同,GABA的含量差别很大。
短句来源
更多       

 

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  fermented soybean products
Among these, only a few fermented soybean products have been studied systematically and manufactured industrially.
      
Consumption of cured meats, smoked meats, fermented soybean products and preserved vegetables was not associated with risk of NPC.
      
Several Bacillus species have been found to be strongly associated with these fermented soybean products.
      


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