1.
Study on the Nonvolatile Taste Compounds of Yongxin Fermentated Radish and Pure Starter-making and Fermentation
永新酱萝卜滋味物质的分析及纯种制曲发酵的研究
2.
Aspergillus Oryzae Mutated by Ion Implantation and Optimization of Fermentation Technology of Soy Sauce
离子诱变米曲霉制曲及发酵工艺的试验研究
3.
Studies on Pigments Production by Monascus with Purple Sweet Potato Starch Using Submerged Fermentation Technology;
紫甘薯淀粉制备红曲色素的液态发酵技术研究
4.
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
5.
Solid-state fermentation bioreactor for preparing spore starter of soy sauce
酱油种曲制备的固态发酵反应器的研究
6.
Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by Solid Fermentation
米曲霉固态发酵豆粕制备大豆肽的研究
7.
Optimization of Making Koji and Fermenting Conditions on the Process of Brewing Special Millet Paste;
风味粟米酱酿制过程中制曲及发酵生产工艺条件的优化
8.
Studies on Extracting Monascus Pigment from Solid State Fermentation and the Stability of Monascus Pigment;
红曲色素的固态发酵法制取技术及其稳定性研究
9.
Production of Enzymes from Aspergillus Niger by Liquid Culture and Their Application in Preparation of Trans-ferulic Acid and Oligosaccharide;
黑曲霉液体发酵法产酶制备阿魏酸和低聚糖的研究
10.
Study on the Production and Application of the Feed Enzyme-complex by Aspergullus Niger with Solid-state Fermentation of Spent Grains
利用黑曲霉固态发酵啤酒糟生产饲料复合酶制剂及其应用的研究
11.
Study on making koji technique of high content β-glucosidase in traditional fermented soybean sauce
传统发酵豆酱高β-葡萄糖苷酶活力制曲工艺研究
12.
Effects of Aspergillus oryzae fermented crude enzyme preparation on growth performance and digesta viscosity in broilers
米曲霉发酵粗酶制剂对肉鸡生产性能和食糜黏度的影响
13.
Control of Pixian Douban aflatoxin B_1 content in mixed koji fermentation by response surface method
响应面法优化混合发酵法控制郫县豆瓣中黄曲霉毒素B_1含量的最佳制曲条件研究
14.
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
15.
Studies on Expression and Fermentation of Batroxobin in Pichia Pastoris
重组巴曲酶在毕赤酵母中的表达及发酵研究
16.
Studies on Batroxobin Fermentation Conditions of the Engineered Pichia Pastoris Strain
毕赤酵母表达巴曲酶发酵条件的优化研究
17.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
18.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备