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Updated: Jun 24, 2025

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
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Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

Published on: January 22, 2018

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在Criollo可可豆的发酵过程中氨基酸特征的行为

César R Balcázar-Zumaeta1,2, Editha Fernández-Romero1,3, Alessandra Santos Lopes4

  • 1Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.

Food chemistry: X
|June 6, 2024
PubMed
概括

克里奥洛可可豆的初始培养发酵显著增加了必需的氨基酸和风味前体. 这种方法加快了发酵过程,与自发发酵相比,产生了优越的氨基酸特征.

关键词:
芳香的前体是芳香的前体.基本的 基本的 基本的水解是指水解过程中的水解.多变量分析多变量分析.创业者的文化是初创者.

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