搜索结果: 1-3 共查到“食品发酵与酿造技术 characterization”相关记录3条 . 查询时间(0.089 秒)
Characterization of Major Stable Proteins in Chardonnay Wine
wine protein grape hydrolysis
2009/5/31
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Characterization of Hanseniaspora（Kloeckera）Strains Isolated in Finger Lakes Wineries Using Physiological and Molecular Techniques
molecular techniques Hanseniaspora (Kloeckera) RAPD-PCR
2009/3/20
Hanseniaspora (anamorph Kloeckera) yeast strains were isolated from several wineries in the Finger Lakes region of New York State, USA. These cultures were discriminated on species level by traditiona...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...