1.
Synchronizing detection of food additives in acidophilus milk and milk beverage with variable wavelength detector by high performance liquid chromatography
可变波长高效液相色谱法同时测定酸乳和乳饮料中的添加剂
2.
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
3.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
4.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
5.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
6.
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
7.
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
响应面法优化活性乳酸菌饮料乳化稳定剂配方
8.
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
9.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
10.
Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建
11.
Studies on the Development and Stabilizati-On Mechanism of Soymilk Beverage Fermen-Ted by Lactobacillus Acidophilus
嗜酸乳杆菌发酵豆乳饮料的研制及其稳定机理探讨
12.
Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究
13.
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
14.
Influence of active Lactobacillus beverage on intestinal flora of human
活性乳酸菌饮料对人体肠道菌群影响的研究
15.
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
16.
The Study on the Technolody of Long-life Lactobacillus Beverade;
延长活性乳酸菌饮料货架期的技术探讨
17.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
18.
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究