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Updated: Jun 5, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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泽西果汁中增强的有益脂质和挥发性化合物是由关键微生物群所归因的

Yan Feng1, Diantong Li1, Di Gong1

  • 1School of Public Health, Lanzhou University, Lanzhou 730000, China; Institute of Animal Husbandry and Veterinary, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China.

Food chemistry
|December 13, 2024
PubMed
概括

这项研究表明,微生物驱动着果汁中有益脂质和风味化合物的产生. 与荷尔斯泰因奶油相比,泽西奶油含有更高水平的功能性脂质和风味.

关键词:
奶牛牛奶牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛格里格里格里是什么意思 格里格里脂质基因组分类型 脂质基因组分类代谢途径 代谢途径微生物群中的微生物群挥发性有机化合物 挥发性有机化合物

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