lactic fermentation of vegetable and fruit
果蔬乳酸发酵饮料
STUDY ON THE LACTIC FERMENTATION OF CHESTNUT MILK
板栗汁乳酸发酵的研究
A Study on Lactic Acid Bacteria Fermentation of Soymilk
豆乳的乳酸菌发酵研究
THE STUDY OF CHINESE DATE LACTIC ACID FERMENTATION DRINK
红枣乳酸发酵饮料的研制
Continuous Lactic Acid Fermentation of Haddock Hydrolysate.
鳕鱼下脚料水解液的连续乳酸发酵
Development of Xinjiang apricot drink by lactic fermentation
发酵型巴旦木酸乳饮料的研制
Developing studies on the lactic fermentation of Hamburg cutlet
乳酸发酵汉堡肉饼的研制
Preliminary study of taro juice fermentation by lactic acid fungus
香芋乳酸发酵风味的初步研究
Study on Diversity of Lactic Acid Bacteria in Silage Fermentation.
青贮发酵体系中乳酸菌多样性的研究
Studies on the lactic acid fermentation of soybean milk and peanut milk
豆乳和花生乳的乳酸发酵研究
A new process for Chinese toon sprouts lactic acid fermentation by inoculating L.
探讨了香椿芽接种乳酸菌，低盐快速发酵的新工艺。
A new technical process of lactic acid fermentation in chopped peppers was explored.
探讨纯菌种发酵生产剁辣椒得新工艺。
Preliminary Study and Screen on Lactic Acid Bacteria in Chinese Sauerkraut Fermentation
酸菜发酵的乳酸菌筛选及初步研究
Processing Technology of Cherry Tomato Preserves with Lactic Acid Bacteria Fermentation
乳酸菌发酵樱桃番茄果脯加工工艺研究
Research on Acidity Forecast for fermentation of Vegetable Juice by Lactic Acid Bacteria
蔬菜汁乳酸菌发酵过程中产酸量预测的研究
Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
乳酸菌发酵改善米粉食用品质的机理
Application of ElectroEnergizing Method to Lactic Acid Fermentation by Haddock Hydrolysate
电能在鳕鱼下脚料水解液乳酸发酵中的应用
Research on rice bran decomposition by amylase and its application in lactic acid fermentation.
米糠淀粉酶酶解及在乳酸发酵中的应用研究
Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation
发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究
Separation and identification of lactic acid bacteria from Chinese sauerkraut fermentation broth
酸菜发酵液中乳酸菌的分离与鉴定
Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
The Effects of Lactic Acid Bacteria on the Quality and Microbial Fermentation of Whole Corn Silage.
青贮发酵菌对全株玉米青贮品质与微生物消长的影响
The increasing concentration of NaCl could result in the decrease of lactic acid content in fermentation broth.
随着食盐质量浓度的增大，发酵液的乳酸含量下降。
This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.
对藏灵菇菌增殖条件及其产乳酸特性进行了研究。
Study on the Screening and Using of Fermentation Lactic Acid Bacteria of Fermentation Chinese Sauerkraut Production
酸菜优良发酵菌种的筛选及应用研究
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