1) P. camemberti
卡地干酪青霉
1.
Hydrolysis of Whey Protein by P. camemberti;
应用卡地干酪青霉水解乳清中蛋白质的研究
2) P.camemberti
卡地干酪青霉菌
1.
Determination on aroma compounds of the products of the hydrolysis by P.
采用顶空固相微萃取法和气相色谱质谱联用法对卡地干酪青霉菌(P。
3) white mould-ripened cheese
白霉干酪
1.
The proteolysis of a white mould-ripened cheese, manufactured by mould preserved by our lab, was investigated and evaluated near the rind and at the center by means of pH4.
对自制的白霉干酪采用高压处理工艺,分析其蛋白水解的情况,并与未经高压处理干酪进行比较。
4) mould-ripened cheese
霉菌干酪
1.
Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography;
高效液相色谱法分析霉菌干酪中游离氨基酸含量
2.
This experiment was designed to develop curd of new type mould-ripened cheese,which sueface femented by the mould from Chinese traditional food—Actinomucor elegans.
本试验旨在以传统腐乳生产菌种雅致放射毛霉为表面发酵剂,参照 cammbert 干酪的工艺,研究凝块形成因素对霉菌干酪品质的影响。
5) mucor cheese
毛霉干酪
6) roquefortin
酪青霉毒素
1.
Detection of roquefortin in feed by modified HPLC;
用改良高效液相色谱法测定饲料中酪青霉毒素
补充资料：青地
1.以青为底色。 2.青草地。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条