1.
Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;
自然发酵法研制玉米切粉及其发酵过程的解析
2.
The Isolation and Identification of Yeasts from the Course of Spontaneuos Fermentation of Vitis.amurensis Rupr Grape
山葡萄自然发酵过程中酵母菌的分离鉴定
3.
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
4.
The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet
蛇龙珠自然发酵过程酵母菌的种类和动态变化
5.
Identification of Yeast From the Melon Juice of Spontaneous Fermentation
自然发酵哈密瓜果汁中酵母分离与鉴定
6.
Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.
醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;
7.
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
8.
In such a natural fermentation, a complex succession of changes take place in the yeast population.
在这种自然发酵过程中，酵母区系发生一系列复杂的变化。
9.
Studies on the Screening and Fermentation Conditions of Fine LAB Strains from Natural Fermented Milk;
自然发酵乳中优良乳酸菌株的筛选及发酵条件研究
10.
Analysis of the Microflora in Liuyang Fermented Soybean Nature Fermentation and Research on the Artificial Infection Fermentation Condition;
浏阳豆豉自然发酵菌相分析及人工接种发酵条件的研究
11.
Tendency Analysis on Natural Fermentation about Microorganisms and Chemical Contents of Yongfeng Hot Pepper Sauce and Research on the Fermentation Using Multi-cultures by Artificial Inoculation;
永丰辣酱自然发酵的菌相与成分分析及人工接种发酵工艺研究
12.
Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;
川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选
13.
Tendency Analysis on Natural Ferment of Soy-bean Paste and Research on Fermentation Using Multi-bacteria Via Artificial Inoculation;
传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究
14.
The Dynamic Physical and Chemical Research in Microbial Fermentation and Natural Fermentation of Tea Rusidue
茶渣在自然发酵与添加外源微生物发酵过程中的理化动态研究
15.
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
16.
Analysis of Aroma Components in Early Indica Rice and Its Natural Fermented Liquid
早籼米及其自然发酵液挥发性成分分析
17.
Isolation, Identification and Selection of the Yeasts from Traditional Fermentation Soybean Paste in Heilongjiang Province;
黑龙江地区自然发酵黄豆酱中酵母菌的分离鉴定及筛选
18.
Genetic Diversity of Saccharomyces Cerevisiae Strains during the Spontaneous Fermentations of Wine from XinJiang and NingXia Regions
新疆和宁夏地区葡萄自然发酵中酿酒酵母菌株遗传多样性分析