Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems.

导出 LinkOut

翻译打印收藏纠错

作者： Sophal,Try ^[1] ; Andrée,Voilley ^[2] ; Thavarith,Chunhieng ^[3] ; Joëlle,De-Coninck ^[4] ; Yves,Waché ^[5]

作者单位： Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 1 Esplanade Erasme, F-21000, Dijon, France. try@itc.edu.kh. ^[1] Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Russian Federation Blvd, P.O. Box 86, Phnom Penh, Cambodia. try@itc.edu.kh. ^[2] Network Tropical Fermentation, Phnom Penh, Cambodia. try@itc.edu.kh. ^[3] Network Tropical Fermentation, Dijon, France. try@itc.edu.kh. ^[4] Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 1 Esplanade Erasme, F-21000, Dijon, France. ^[5] Department of Chemical Engineering and Food Technology, Institute of Technology of Cambodia, Russian Federation Blvd, P.O. Box 86, Phnom Penh, Cambodia. ^[6] Network Tropical Fermentation, Phnom Penh, Cambodia. ^[7] Welience-Plateform for Development in Biotechnology, SATT GRAND EST, 17 rue Sully, 21065, Dijon, France. ^[8] Network Tropical Fermentation, Dijon, France. ^[9]

关键词 Aroma production Aroma release Forced aeration reactor Recovery systems Solid state fermentation

主题词生物反应器(Bioreactors);化学技术, 分析(Chemistry Techniques, Analytical);发酵(Fermentation);气体(Gases);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1007/s00253-018-9157-4

PMID 29938320

发布时间 2018-12-02

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交