褰撳墠浣嶇疆: 棣栭〉 >> 姝ｆ枃
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寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀
鏃ュ墠錛屾牴鎹瓻SI鍏竷鐨勬渶鏂版暟鎹紝涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍鏉庢潵濂姐�佸惔鐕曠嚂銆佺帇鎮﹂綈絳夊湪鍐滄灄縐戝棰嗗煙Top鏈熷垔Food Chemistry錛堜腑縐戦櫌1鍖猴紝IF=7.514錛夊彂琛ㄧ殑鐮旂┒璁烘枃鈥淐ontribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)鈥濆叆閫夊叏鐞冨墠1%ESI楂樿寮曡鏂囥�傝鐮旂┒鑾峰緱鍥藉閲嶇偣鐮斿彂璁″垝欏圭洰銆佸浗瀹惰嚜鐒剁瀛﹀熀閲戝拰鍥藉鐜頒唬鍐滀笟浜т笟鎶�鏈綋緋葷瓑璧勯噾璧勫姪銆?/p>
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鎹簡瑙ｏ紝ESI楂樿寮曟槸涓�涓熀浜嶴CI鎵�鏀跺綍鐨勫叏鐞?1000澶氱瀛︽湳鏈熷垔鐨?000澶氫竾鏉℃枃鐚褰曡�屽緩绔嬬殑璁￠噺鍒嗘瀽鏁版嵁搴擄紝鏄笘鐣岃寖鍥村唴鏅亶鐢ㄤ互璇勪環瀛︽湳鏈烘瀯銆佸ぇ瀛﹀強瀛﹁�呭浗闄呭鏈按騫沖強褰卞搷鍔涚殑閲嶈鎸囨爣銆侲SI楂樿寮曡鏂囨槸鏍規嵁ESI緇熻琚紩棰戞鎺掑湪鐩稿簲瀛︾棰嗗煙鍓?%浠ュ唴鐨勮鏂囷紝浠庢枃鐚搴﹀弽鏄犺鏂囩殑褰卞搷鍔涳紝楂樿寮曡鏂囨暟鏄 閲忕鐮旀満鏋勫強瀛︽牎瀛︽湳褰卞搷鍔涚殑閲嶈鎸囨爣涔嬩竴銆?/p>
綺ゅ叕緗戝畨澶?4010502001742鍙?/a>