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浏览/检索结果: 共2条，第1-2条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Characterization of nongxiang- and soy sauce-type distilled grains and their application in enhancing polyunsaturated fatty acid and triacylglyceride production from Chlorella sp. 038F 期刊论文 JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING, 2023, 卷号: 11, 期号: 3, 页码: 9 作者:  Yang, Na;  Shangguan, Jingjing;  Zhang, Litao;  Li, Yueming;  Xu, Jianchun 收藏  |  浏览/下载：3/0  |  提交时间：2023/12/07 Distilled grains  Chlorella sp  038F  Mixotrophic cultivation  Polyunsaturated fatty acid  Triacylglyceride   Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, 卷号: 95, 页码: 2145-2154 作者:  Chen, Zhi-Yao[1,2];  Feng, Yun-Zi[1];  Cui, Chun[1];  Zhao, Hai-Feng[1];  Zhao, Mou-Ming[1] 收藏  |  浏览/下载：4/0  |  提交时间：2019/04/25 Aspergillus oryzae  Monascus purpureus  Chinese-type soy sauce  free amino acid  flavor volatile  sensory attributes