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Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
gaseous acetic acid breadmaking properties Japanese wheat flour
2009/6/18
Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentrat...
Two Novel Antioxidant Ortho-Benzoyloxyphenyl Acetic Acid Derivatives from the Fruit of Vaccinium uliginosum
Vaccinium uliginosum Ericaceae, anthocyanin benzoyloxyphenyl acetic acid derivative
2009/5/20
Two new ortho-benzoyloxyphenyl acetic acid derivatives, vacciuligins A (1) and B (2), were isolated, along with five known compounds, quercetin 3-O-α-arabinopyranoside (3), syringetin 3-O-β-glucopyran...
Biochemical Studies on the Production of Acetic Acid by the Yeast Dekkera anomala
acetic acid production acetyl-CoA synthetase Dekkera anomala
2009/3/23
Cells of Dekkera anomala IGC 5153 grown in concentrations of glucose higher than 2 % (w/v) were able to produce high amounts of acetic acid, while in lower sugar concentrations the presence of the aci...