1.
Studies on the Isolation and Selection of Protease Producing Strains from Traditional Fermented Soy Product and the Properties of Protease;
中国传统发酵豆制品中毛霉的分离及性质研究
2.
Study on concentration and distribution of γ-aminobutyric acid in traditional fermented soybean products
传统发酵豆制品中γ-氨基丁酸含量分布研究
3.
Determination of content and oxidation resistance activity of isoflavone in fermented soybean
发酵豆制品异黄酮含量及其抗氧化活性测定
4.
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
5.
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
6.
The Change of the Biological Acyivity Ingredient during the Fermentation of Low-NaCl Soy Food;
低盐豆制品发酵过程中生理活性成分的变化
7.
Study on monitoring results of Non-fermented bean products in Shenzhen during 2006 to 2007
深圳市2006～2007年非发酵性豆制品监测结果分析
8.
Isolation, Identification Primary Spoilage Bacterium from Non-ferment Soy Product and Preservative Studies;
非发酵性豆制品（豆腐丝）主要腐败细菌的分离鉴定及其防腐研究
9.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
10.
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
11.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
12.
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
13.
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
14.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
15.
Optimization of fermentation conditions for production of genistein
发酵法制取大豆染料木素发酵条件的优化
16.
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
17.
Study on fermentation parameters of soybean peptide by solid fermentation with two microorganisms
双菌种固态发酵豆粕制备大豆肽发酵条件的研究
18.
Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by Solid Fermentation
米曲霉固态发酵豆粕制备大豆肽的研究