1.
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
2.
Microbe and Its Variety of Traditional Fermented Meat;
传统发酵肉中的微生物及其变化特性
3.
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
4.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
5.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
The Separation,Purification and Identification of Bacteria used for the Traditional Fermented Bacon in Xinyang Area
信阳传统发酵腊肉细菌的分离纯化及鉴定
12.
The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
苗族原生态传统发酵食品鱼酱酸制作工艺
13.
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
14.
Determination of γ-amino butyric acid content in douchi by high-performance liquid chromatography
中国传统发酵豆豉中γ-氨基丁酸含量的测定
15.
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
16.
Comparative study on solid-state fermentation brewing lees vinegar and traditional vinegar
固态发酵酒糟醋与传统醋的比较研究
17.
Tendency Analysis on Natural Ferment of Soy-bean Paste and Research on Fermentation Using Multi-bacteria Via Artificial Inoculation;
传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究
18.
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