1.
Purebred-fermentation technology,a new approach to attenuate the toxicity of toxic Chinese materia medica
纯种发酵——毒性中药炮制减毒的新途径
2.
Study on Producing New Kind of Cereal by Pure Fermentation with Early Indica Rice
纯种发酵早籼米生产新式扎粉的研究
3.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
4.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
5.
Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.
结果：纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。
6.
To study alteration of major effective component in semen sojae praeparatum (SSP) by pure breed fermentation.
目的：研究纯种发酵对淡豆鼓主要有效成分的影响。
7.
The generative stability of SSP can be assured and the product quality can be advanced by pure breed fermentation.
结论：利用纯种发酵可以保证淡豆豉生产的稳定性和提高产品质量。
8.
Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast
纯种酵母发酵酿制善酿酒的工艺研究
9.
Choice of Pholiota Adipose and Ferment Production s Enrichment and Purification;
黄伞菌种选育及发酵产物富集与纯化
10.
Anaerobic Biohydrogen Production of Continuous-flow Fermentation of Pure Microbial Species R3
纯菌种R3连续流厌氧发酵生物制氢
11.
Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;
西藏灵菇乳的发酵机制及其纯种复合发酵剂研究
12.
The effect of different kinds of vegetables in the mixed strain inoculation fermentation
蔬菜品种对发酵蔬菜质量及纯乳酸菌发酵过程的影响
13.
Screening of Strain Producing Uricase, Extracting, Optimizing of Fermentation Conditions and Characteristics of Uricase;
尿酸酶菌种筛选、提取、发酵优化、分离纯化及性质研究
14.
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
15.
The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
防止啤酒变坏的主要方法是用纯酵母菌株发酵。
16.
Fermentation, Purification and Haracteristics of a Novel Fibrinolytic Enzyme of Rhizopus Chinensis;
根霉纤溶酶发酵、纯化和酶学性质研究
17.
Studies on the Techniques of Fermentation、Separation and Purification of Acarbose;
阿卡波糖发酵及分离纯化工艺的研究
18.
Fermentation Process Control, Isolation and Purfication of Sialic Acid;
唾液酸发酵控制及其分离纯化的研究