1.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
2.
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean
传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展
3.
Research status on prevention and cure of cardio-cerebrovascular diseases with traditional fermented soybean foods
传统大豆发酵食品在心脑血管疾病防治上的研究现状
4.
Nutrition and Safety Study of Rhizopus Fermenting Soybean Food-tempe
根霉发酵大豆食品——丹贝的营养及安全性研究
5.
A Study on Fermentation and Nutritional Evaluation of Masyaura-A Legume-based Traditional Fermented Food of Nepal;
一种基于豆荚的尼泊尔传统发酵食品Masyaura的发酵和营养评价研究
6.
Effects of Partially Replacing Fish Meal with Aspergillus oryzae Fermented Soybean Meal and Unfermented Soybean Meal in Diets on Feed Intake and Growth of Turbot(Scophthalmus maximus L.)
米曲霉AS 3.951发酵豆粕对大菱鲆摄食生长的影响
7.
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
8.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
9.
Research on the Development Countermeasures of Soybean Food Processing Industry in Heilongjiang Province
黑龙江大豆食品加工业发展对策研究
10.
Preparing Peptides with Soybean Protein by Microorganism Degradation;
微生物发酵法生产含大豆多肽制品的研究
11.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
12.
Preparation of Soybean Peptides by Liquid State Fermentation
液体发酵法发酵豆粕制备大豆肽的研究
13.
Microbiology and Fermented Foods
微生物学和发酵食品
14.
Microbiology of Fermented Foods
发酵食品的微生物学
15.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
16.
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal
发酵温度和水分对豆粕发酵品质的影响
17.
Soybean for soybean industry
GB/T8612-1988豆制食品业用大豆
18.
The Character of Soy Protein Isolate Fermented by Lactobacillus Acidophilus and Its Influence on Quality of Bread
嗜酸乳杆菌发酵大豆分离蛋白的特性及其对面包品质的影响