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Journal / Biochemistry / إعداد منتجات الأسماك المخمرة عالية…
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Biochemistry

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JoVE Journal Biochemistry
إعداد منتجات الأسماك المخمرة عالية الجودة
Lipid Droplet Isolation for Quantitative Mass Spectrometry Analysis
Journal (Biochemistry)
Lipid Droplet Isolation for Quantitative Mass Spectrometry Analysis
Enrichment of Native Lipoprotein Particles with microRNA and Subsequent Determination of Their Absolute/Relative microRNA Content and Their Cellular Transfer Rate
Journal (Biochemistry)
Enrichment of Native Lipoprotein Particles with microRNA and Subsequent Determination of Their Absolute/Relative microRNA Content and Their Cellular Transfer Rate
 
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إعداد منتجات الأسماك المخمرة عالية الجودة

Article DOI: 10.3791/60265-v • 05:17 min • August 23rd, 2019
August 23rd, 2019 •
*1, *1, 1, 1, 1, 1, 1, 1, 1, 2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
* These authors contributed equally

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والهدف من البروتوكول هو توفير تقنية تخمير الأسماك الصناعية على أساس تلقيح Saccharomyces cerevisiae.

Tags

الكيمياء الحيوية، العدد 150، لحم سمك الحفش، التتبيلة، التجفيف، التخمير، التعقيم، Saccharomyces cerevisiae،طعم، نكهة، الملمس، اللون، الخصائص الحسية
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