1.
The studies of the fermented milk ace restrain peptide by lactobacillus helveticus
瑞士乳杆菌发酵乳ACE抑制肽的研究
2.
Optimization of Fermentation Conditions of Lactobacillus helveticus for Producing Milk-derived ACE Inhibitory Peptides
瑞士乳杆菌发酵乳制备ACE抑制肽的条件优化
3.
Assay of Lactobacillus helveticus TUST005 Fermented Milk Inhibiting the Activity of ACE
瑞士乳杆菌TUST005发酵乳ACE抑制活性的检测
4.
Study on the Characteristics of Lactobacillus helveticus and Lactobacillus casei in Different Medium
瑞士乳杆菌与干酪乳杆菌在不同原料中的发酵特性研究
5.
Preparation and Bioactivity Evaluation of Lactobacillus Helveticus Starter and Its Fermentation
瑞士乳杆菌发酵剂制备及其发酵产物生物活性的评价
6.
PROMOTION OF IMMUNE FUNCTION BY LACTOBACILLUS HELVETICUS AND ITS FERMENTATION PRODUCT IN MICE
瑞士乳杆菌及其发酵产物对小鼠免疫功能的促进作用
7.
Optimization of Fermentation Conditions for Aminopeptidase and X-prolyl-depeptidyl Aminopeptidase (XPDAP) Production by Lactobacillus helveticus
瑞士乳杆菌产氨肽酶和X-脯氨酰-二肽酰基-氨基肽酶发酵条件的优化
8.
Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus
鼠李糖乳杆菌乳酸发酵动力学的研究
9.
Optimization of the technology for Lactobacillus helveticus attenuated by spray-drying
喷雾干燥钝化瑞士乳杆菌工艺的优化
10.
Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei
鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究
11.
Fermentation and Extraction of Lactate Dehydrogenase from Lactobacillus Plantarum;
植物乳杆菌乳酸脱氢酶发酵与提取方法研究
12.
Study on Fermentative Production of D(-)-lactic Acid from Glucose by Sporolactobacillus Sp.;
芽孢乳杆菌发酵葡萄糖制备D（-）-乳酸的研究
13.
Study on Lactic Acid Fermentation Technology by Rhizopus Oryzae and Lactobacillus Rhamnosus;
米根霉和鼠李糖乳杆菌乳酸发酵工艺的研究
14.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
15.
Effect of Fermented Dairy Prepared by Lactobacillus acidophilus on Blood Pressure in Rat;
嗜酸乳杆菌发酵乳对大白鼠血压的影响研究
16.
Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid
嗜酸乳杆菌发酵豆乳降血脂功能的研究
17.
Biodiversity of Lactobacilli from fermented milk products in Northern Tibet
藏北地区传统发酵乳中乳杆菌的多样性分析
18.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究