1.
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
2.
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
3.
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
4.
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
5.
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
6.
Management Mode of Japan Yakult Enlightening to Chinese Lactobacillus Beverage Development;
日本养乐多的营销模式解析及其对我国乳酸菌饮料发展的启示
7.
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
8.
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
9.
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
10.
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
11.
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
12.
Studies on Fermentation Technique of Mixed Vegetable Juice with Capsella bursa-pastoris L and Tomato by Lactic Acid Bacteria
荠菜-番茄混合汁乳酸菌发酵饮料的工艺研究
13.
STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE
番茄-胡萝卜复合汁乳酸菌发酵饮料的研制
14.
Studies on the Development and Stabilizati-On Mechanism of Soymilk Beverage Fermen-Ted by Lactobacillus Acidophilus
嗜酸乳杆菌发酵豆乳饮料的研制及其稳定机理探讨
15.
Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究
16.
Preparation Processing and Stability of Functional Hawthorn Beverage with Live Lactobacillus
活菌型山楂乳酸菌功能饮料生产工艺及稳定性研究
17.
Study on characteristics and selection of bacteria for lactic acid bacteria-fermented beverages of cereals and vegetables
菜谷系列乳酸发酵饮料菌种特性及质优菌种筛选研究
18.
Developing of Lactobacillus Fermentative Beverage from Tomato and Carrot and Study on Immune Function Effect of Fermented Liquid;
番茄、胡萝卜乳酸菌发酵饮料的研制及其发酵液对免疫功能的影响