1.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
2.
Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制
3.
Fermented Vinegar Beverage of Mycelia of Pholiota adipose
黄伞菌丝体发酵型醋饮料的制备工艺
4.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
5.
Research on the ferment properties of Rhodia9001 DVS yoghurt starter
罗地亚9001直投型发酵剂发酵特性研究
6.
Study on the application of immobilized yeast in in Chinese liquor fermentation
固定化酵母在清香型白酒发酵的应用研究
7.
Metabolic Model and Oxygen Transfer Model in Recombinant Pichia Pastoris Cultivation;
重组毕氏酵母发酵过程的代谢—氧传递组合模型
8.
Study on the New Type (Two-Way Pattern) Solid Fermentation Process of Ganoderma Lucidun;
灵芝新型（双向型）固体发酵工艺研究
9.
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
10.
The Research of Technology about Concentrated Starter of Lactic Acid Bacteria;
浓缩型乳酸菌发酵剂制备工艺的研究
11.
Studies on Fermentation, Isolation and Characterization of a Novel Antifungal-antibiotic;
一种新型抗真菌抗生素的发酵与分离
12.
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成发酵技术的研究
13.
Experimental Study of New Household Biogas Fermentation System;
新型高效户用沼气发酵装置试验研究
14.
Research on the Dynamics Model of Grifola Frondosa Liquid In-depth Fermentation;
灰树花液体深层发酵动力学模型研究
15.
Generating of Knowledge Sourdough in the Model of Knowledge Convening & Fermenting;
“融知-发酵”模型中知识菌株的产生
16.
New Fermentation OrganicAcid Industry in the21st Century (I);
面向21世纪的新型发酵有机酸工业(一)
17.
Isolation and Identification of Heterofermentative Lactic Bacteria from Forage
牧草中异型发酵乳酸菌的分离与鉴定
18.
Research on fermentation process modeling of improved Elman neural network
改进型Elman神经网络发酵过程建模研究