1.
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
2.
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
3.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
4.
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
5.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
6.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
7.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
8.
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
响应面法优化活性乳酸菌饮料乳化稳定剂配方
9.
Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建
10.
Influence of active Lactobacillus beverage on intestinal flora of human
活性乳酸菌饮料对人体肠道菌群影响的研究
11.
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
12.
The Study on the Technolody of Long-life Lactobacillus Beverade;
延长活性乳酸菌饮料货架期的技术探讨
13.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
14.
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究
15.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
16.
Stabilization of soybean soluble polysaccharide on acidified milk drinks
大豆水溶性多糖对酸性乳饮料稳定作用的研究
17.
The Conditions for Fermented Apple Drink by Lactic Acid Bacteria
基于乳酸菌发酵的苹果饮料制备工艺研究
18.
Application of soybean polysaccharides to sour milk beverage
可溶性大豆多糖在酸性乳饮料中的应用