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在“
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”中,
命中:
400
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2,088
条
1.
Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal
cheeses
作者:
Jing Li
;
Yi Zheng
;
Haiyan Xu
;
Xiaoxia Xi
;
Qiangchuan Hou
;
Shuzhen Feng…
关键词:
Single molecule
;
Real
;
time (SMRT)
;
Cheeses
;
Bacterial diversity
;
Kazakhstan
刊名:BMC Microbiology
出版年:2017
2.
Occurrence of sensory defects in semi-hard ewe's raw milk
cheeses
作者:
L. Zabaleta
;
M. Albisu
;
M. Ojeda
;
P. F. Gil
;
I. Etaio…
关键词:
Sensory quality
;
Defect
;
Ewe’s raw milk cheese
;
Seasonality
;
Ripening
刊名:Dairy Science & Technology
出版年:2016
3.
Classification of artisanal Andalusian
cheeses
on physicochemical parameters applying multivariate statistical techniques
作者:
María Auxiliadora de la Haba Ruiz
;
Pilar Ruiz Pérez-Cacho…
关键词:
PDO
;
Málaga fresh cheese
;
Goat’s milk
;
Artisanal cheese
刊名:Dairy Science & Technology
出版年:2016
4.
Volatile Metabolites of Goat
Cheeses
Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control
作者:
Janneth Gallegos
;
Rocío Garrido-Delgado
;
Lourdes Arce…
关键词:
Volatile compounds
;
Goat
cheeses
;
Raw milk
cheeses
;
Pasteurized milk
cheeses
;
IMS
;
Ethyl butanoate
刊名:Food Analytical Methods
出版年:2015
5.
Comparative analysis of mozzarella
cheeses
fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations
作者:
Renda Kankanamge Chaturika Jeewanthi…
关键词:
Whey protein hydrolysates
;
Mozzarella cheese
;
Low
;
fat cheese
;
WPHs
;
fortified cheese
;
Mozzarella analysis
刊名:Journal of Food Science and Technology
出版年:2016
6.
Biosynthetic gene clusters for relevant secondary metabolites produced by
Penicillium roqueforti
in blue
cheeses
作者:
Carlos García-Estrada
;
Juan-Francisco Martín
关键词:
Roquefortine
;
PR
;
toxin
;
Mycophenolic acid
;
Penicillium roqueforti
;
Blue cheese
刊名:Applied Microbiology and Biotechnology
出版年:2016
7.
Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard
cheeses
during ripening
作者:
Huaning Yu
;
Zhenmin Liu
;
Feng Hang
;
Beihong Mo
刊名:Food Science and Biotechnology
出版年:2016
8.
Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela
cheeses
作者:
Raquel P. F. Guiné
;
Marlene I. C. Tenreiro…
刊名:Journal of Food Measurement and Characterization
出版年:2016
9.
The role of propionibacteria in the volatile profile of Pategrás
cheeses
作者:
I. Verónica Wolf
;
G. Hugo Peralta
;
Mario Candioti…
刊名:Dairy Science & Technology
出版年:2016
10.
Investigation of antimicrobial activity and
entA
and
entB
genes in
Enterococcus faecium
and
Enterococcus faecalis
strains isolated from naturally fermented Turkish white
cheeses
作者:
Sine Özmen Toğay
;
Mustafa Ay
;
Onur Güneşer…
关键词:
Enterococcus
;
antimicrobial
;
bacteriocin
;
genes
;
cheese
刊名:Food Science and Biotechnology
出版年:2016
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