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Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Pro{ek dessert wine fermentation volatile compounds descriptive sensory analysis
2011/2/24
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from
partially dried grapes. There is very little literature data about the chemical composition
and sensory properties o...
Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats
natto soybean angiotensin I converting enzyme Bacillus subtilis natto hypertension spontaneously hypertensive rats
2010/3/5
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there ha...