1.
Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme
复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
2.
Enzymatic Preparation of Flavor-enhancing Peptide from Soybean Meal Protein
酶法水解蛋白制备风味增强肽的研究
3.
Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
4.
Study on the effect on Chinese-bacon flavor by additon of papain
添加木瓜蛋白酶对腊肉风味的影响研究
5.
Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce
中性蛋白酶对鯷制鱼露风味形成的影响
6.
Study on hydrolysis of SPI by protamex protease;
Protamex复合蛋白酶水解大豆分离蛋白的研究
7.
Optimization of enzymolysis condition of pig bone powder with Protamex compound proteinase
Protamex复合蛋白酶酶解猪骨粉最佳条件研究
8.
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
9.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
10.
Study on Controlled Hydrolysis of Protein from Harengula Zunasi Bleeker by Complicated Enzymes;
采用复合酶控制水解青鳞鱼蛋白的研究
11.
Optimization of Conditions of Hydrolysis Decapterus Maruadsi with Protamex Protease
复合蛋白酶水解蓝圆鲹工艺条件的优化
12.
Optimization of Conditions of Hydrolysis Tilapia with Protamex Protease
复合蛋白酶水解罗非鱼条件的优化研究
13.
Extraction of Ziziphus jujuba Polysaccharide by Compound Neutral Protease
中性蛋白复合酶法提取大枣多糖的研究
14.
The content of fat could be decreased to 2.72 percent by cellulase and lipase.
纤维素酶和脂肪酶复合水解,可将蛋白中脂肪的含量降低到2.72%。
15.
Selection of High-yield Alkaline Protease Producing Strain by Complex Mutagenesis of Protoplasts and Study on Its Enzymetic Characterization;
复合诱变原生质体选育碱性蛋白酶高产菌及其酶学性质研究
16.
Effects of surfactants on the activity of protease of complex enzymes to bloody speckle
表面活性剂对去血渍复合酶中蛋白酶活性的影响
17.
The Study on the Construction of CTE-RHA Combined Ribozymes and the Inhibition Effect of HCV RNA Replication and Corresponding Protein Translation;
CTE-RHA复合核酶的构建及抑制HCV RNA复制和相应蛋白表达的研究
18.
Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;
壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究