Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

about

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

P2860

Q55409308-DC3C468F-3B71-4A0F-83DA-D11374CB2E75 Q58777388-DDFFCF6E-EEDC-454B-930E-877A521CCE6E

P2860

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

Item

http://www.wikidata.org/entity/Q36321960

description

2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年学术文章

@wuu

2015年学术文章

@zh-cn

2015年学术文章

@zh-hans

2015年学术文章

@zh-my

2015年学术文章

@zh-sg

2015年學術文章

@yue

2015年學術文章

@zh

2015年學術文章

@zh-hant

name

Aroma improvement by repeated ...... ber melanosporum fermentation.

@ast

Aroma improvement by repeated ...... ber melanosporum fermentation.

@en

type

Item

label

Aroma improvement by repeated ...... ber melanosporum fermentation.

@ast

Aroma improvement by repeated ...... ber melanosporum fermentation.

@en

prefLabel

Aroma improvement by repeated ...... ber melanosporum fermentation.

@ast

Aroma improvement by repeated ...... ber melanosporum fermentation.

@en

P1476

Aroma improvement by repeated ...... ber melanosporum fermentation.

@en

P2093

Deng-Rong Xiao

http://www.w3.org/2001/XMLSchema#string

Hong-Mei Li

http://www.w3.org/2001/XMLSchema#string

Long He

http://www.w3.org/2001/XMLSchema#string

Rui-Sang Liu

http://www.w3.org/2001/XMLSchema#string

Xin-Hua Liang

http://www.w3.org/2001/XMLSchema#string

Ya-Jie Tang

http://www.w3.org/2001/XMLSchema#string

Ya-Ling Tang

http://www.w3.org/2001/XMLSchema#string

P2860

Périgord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis

Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.

Truffles: much more than a prized and local fungal delicacy.

One single amino Acid for estimation the content of total free amino acids in qingkailing injection using high-performance liquid chromatography-diode array detection.

Truffle volatiles: from chemical ecology to aroma biosynthesis.

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies.

Formation of 1-octen-3-ol from Aspergillus flavus conidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination.

Quantitative response of cell growth and Tuber polysaccharides biosynthesis by medicinal mushroom Chinese truffle Tuber sinense to metal ion in culture medium.

Quantitative analysis for the effect of plant oil and fatty acid on Tuber melanosporum culture by uniform design combined with partial least squares regression.

Tuber melanosporum fermentation medium optimization by Plackett-Burman design coupled with Draper-Lin small composite design and desirability function.

P2888

srep17120

P304

17120

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1038/SREP17120

http://www.w3.org/2001/XMLSchema#string

P407

English

P478

http://www.w3.org/2001/XMLSchema#string

P50

Tao Chen

P577

2015-11-26T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

284729706

http://www.w3.org/2001/XMLSchema#string

P698

26607288

http://www.w3.org/2001/XMLSchema#string

P932

4660818

http://www.w3.org/2001/XMLSchema#string

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

about

P2860

P2860

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P407

P478

P50

P577

P5875

P698

P932

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P407

P478

P50

P577

P5875

P698

P932