1.
Studies on Diacetyl Produced by Lactic Acid Bacteria in Traditional Fermented Diary Product;
传统发酵乳制品中乳酸菌产双乙酰特性的研究
2.
Biodiversity of Lactobacilli from fermented milk products in Northern Tibet
藏北地区传统发酵乳中乳杆菌的多样性分析
3.
Study on the Isolation,Screening and Promoting Bacteria of the Traditional Fermenting Lactic Acid Bacteria from Yoghourt
酸奶中传统发酵乳酸菌的分离筛选及增菌研究
4.
Identification and Biodiversity of Yeasts Isolated from Traditional Fermented Milk Products in Xinjiang and Qinghai of China
新疆地区和青海地区传统发酵乳制品中酵母菌的生物多样性
5.
Isolation, Screening and Identification of Lactic Acid Bacterium from Traditional Fermented Milks in Ganzi Region of Gansu;
甘肃甘孜地区传统发酵乳制品中乳酸菌分离、筛选、鉴定的研究
6.
Biodiversity of Lactobacilli from Traditional Fermented Milk in Tibet, Xinjiang and Yunnan of China
西藏，新疆和云南地区传统发酵乳制品中乳杆菌的生物多样性研究
7.
Studies on Anti-atherosclerotic Effects and Mechanisms of Traditional Kazakh Fermented Cheesewhey;
新疆哈族传统发酵乳酪的乳清对实验性动脉粥样硬化的作用及其机制
8.
The Construction of Metagenomic Library from Traditional Fermented Dairy Products of Dangxiong Region of Tibet and Study on Biodiversity of LAB
西藏当雄地区传统发酵乳制品微生物宏基因文库构建与乳酸菌生物多样性研究
9.
Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria in Traditional Fermented Milk of Tibet in China
西藏部分地区传统发酵乳中微生物和化学组成分析及乳酸菌的分离鉴定
10.
Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production
传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定
11.
Cloning and Characterization of the Bile Salt Hydrolase Genes (BSH) Lactobacillus Strains Isolated from a Traditionally Home-Made Kumys;
传统发酵酸马奶中乳酸菌BSH基因的克隆及分析
12.
The Screening and Identification of LAB Strains Isolated from Traditional Dairy Products with γ-aminobutyric Acid Producing and Optimizing Their Fermentation Conditions;
传统乳制品中产γ-氨基丁酸乳酸菌的筛选、鉴定及发酵条件优化
13.
Isolation Selection and Identification of Lactic Acid Bacterium from Traditional Rice Wine and Research of Capability of Fermention;
传统法酿造糯米酒中乳酸菌的筛选及发酵特性研究
14.
Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world.
腐乳是我国传统的发酵豆制品,以其独特的风味、富的营养等特点受到很多国家的推崇。
15.
Chemical Composition and Biodiversity of Lactic Acid Bacteria of Koumiss-A Traditional Fermented Mare Milk Product in Xinjiang of China;
中国新疆地区传统发酵酸马奶的化学组成及乳酸菌生物多样性研究
16.
Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Natural Fermented Goat Milk in Qinghai;
青海海西州传统发酵酸山羊奶的化学与微生物组成分析及乳酸菌的分离鉴定
17.
Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation
大米挤压膨化对传统酒精发酵的影响
18.
The nutrition and health function of Korean traditional fermented food
朝鲜族传统发酵食品的营养保健功能