1.
Study on Probiotic Effects of the Lactic Acid Bacteria from Traditional Dairy Products in Inner Mongolia;
内蒙古传统乳制品中乳酸菌益生作用的研究
2.
Studies on Biological Properties and Probiotic Effects of Lactobacilli from Traditional Dairy Products in Inner Mongolia;
内蒙古牧区传统乳制品中乳杆菌生物学特性及其益生作用的研究
3.
Study on the Cholesterol-reducing Characteristic of Lactobacillus Isolated from Traditional Dairy Products in Pasture Region of Inner Mongolia;
内蒙古牧区传统乳制品中乳杆菌降胆固醇特性的研究
4.
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
5.
Screening and identification of bacteriocin producing Lactic acid bacteria from inner mongolia traditional dairy products
内蒙古传统乳制品中产细菌素乳酸菌的筛选及鉴定
6.
Optimization of culture medium for lactic acid bacteria with high production of γ-amino butyric acid in traditional dairy products
传统乳制品中产γ-氨基丁酸乳酸菌的培养基优化
7.
Rapid Identification of Lactic Acid Bacteria from Mongolia Home-made Fermented Milk Products Rapidly Identified by 16S rDNA-RFLP Method
16S rDNA-RFLP法快速鉴定蒙古国传统乳制品中的乳酸菌
8.
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
9.
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
10.
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
11.
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
12.
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
13.
The human digestive system hasn't got used to any dairy products yet.
人类的消化系统还不完全适应乳制品
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.
Application of Lactobacillus in Chinese traditional brewing condiment
乳酸菌在中国传统酿造调味品中的应用
16.
Effectiveness Study of Dairy Products Security Controlling System Based on HACCP;
基于HACCP系统的乳制品安全控制体系有效性研究
17.
Unique fascination of traditional technique of Dayoufeng sufu in Shangqiu
商丘豆腐乳的传统制作工艺的独特魅力
18.
Study on Application of Hazard Analysis Critical Control Points on Liquid Dairy Products;
HACCP系统在液态乳制品生产中的应用研究