相关实验视频

Updated: May 13, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

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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在工业大豆粉生产过程中,非挥发性代谢物的变化趋势是通过非向的代谢学来实现的

Chengtuo Niu1, Shuhe Chen1, Wenjun Zuo2

  • 1Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Food research international (Ottawa, Ont.)
|December 6, 2025
PubMed
概括

这项研究揭示了工业性豆 (BBP) 发酵中使用代谢学的非挥发性代谢物. 确定了关键的代谢途径和75种功能代谢物,提高了对BBP生产的理解.

关键词:
工业大豆糊生产工业大豆糊生产非挥发性代谢产物非挥发性代谢产物没有针对性的代谢组分.

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