1.
Active dry yeast's activity is very importance of bread-baking. This paper concerns a method which estimates the activity of the active dry yeast easily.
面用酵母的活力是面包烘焙成功与否的关键，试验介绍一种简易的估计面用酵母活力的方法。
2.
Establishment of Evaluation System for Vitality Test of Industrial Yeast Strains for Ethanol Fermentation and Its Application in High Vitality Culture
工业酒精酵母活力检测方法的应用评价及高活力培养
3.
The Study on Highly-Active Alcolol-Fermentation Cider Dry Yeast;
高活力苹果酒干酵母（C-AADY）的研究
4.
Studies on Selection of Yeast with High Vitalistic Lactase and Properties of theβ-Galactosidase;
乳糖酶高活力酵母菌株的筛选及酶的特性研究
5.
Mechanisms of Trehalose on Viability and Biocontrol Efficacy of Antagonistic Yeasts;
海藻糖提高酵母拮抗菌生活力和生防效力的作用机制
6.
Top yeasts are Vigorous fermenters.
上面酵母是活跃的发酵剂。
7.
Zhuhai Aulie Yeast Co., Ltd.
珠海奥力酵母有限公司
8.
Stress response of beer waste yeast in different carbon and nitrogen sources to produce live yeast cell derivative
碳、氮源对啤酒废酵母产活酵母细胞衍生物影响
9.
Effect of Activity Yeast Cell on Non-specific Immune Function and Disease Resistance in Aquatic Animals;
高活性干酵母对水产动物非特异性免疫功能和抗病力的影响
10.
Study on fed batch fermentation kinetic models for astaxanthin by Phaffia rhodozyma
法夫酵母分批发酵虾青素动力学研究
11.
Fermentation Conditions Optimization and Kinetics Analysis for Saccharomyces cerevisiae in Batch Culture
酿酒酵母分批发酵条件优化与发酵动力学研究
12.
The dehydration of high-activity bread dry yeast could directly influence yeast activity.
高活性面包干酵母复水活化的好坏直接影响酵母活性。
13.
Studies on Preparation and Antioxidant Activity of Bioactive Peptides from Yeast
酵母活性肽制备及其抗氧化活性研究
14.
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
15.
Quantitative Analysis of Intracellular Reactive Oxygen Species in Pichia Pastoris Fermentation with Flow Cytometry
毕赤酵母发酵过程胞内活性氧的定量分析
16.
Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast
安琪葡萄酒高活性干酵母发酵桑果酒试验初报
17.
Live yeasts will expire. It should not be stored longer than a year.
活酵母会失效，至多可保留一年。
18.
STUDIES ON YEAST "ACID" PHOSPHATASE Ⅰ. CHARACTERISTICS OF THE ENZYME
酵母“酸活性”磷酸酯酶之研究 Ⅰ.酶之性?