Optimization of the preparation of Aspergillus-type douchi qu using central composite design;

The present situation of Douchi,natto and tempeh;

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

Study on douchi production with multi-strain koji-making;

The production of fermented soybeans with aspergillums;

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

Analysis of fatty acids in lobster sauce by GC/MS;

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

Fermentation technology of the flavor lobster sauce