1.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
2.
Study on the Technology of Producing Soy Yogurt of High Lactobacillus Activity;
高活力乳酸菌酸豆奶粉生产工艺的研究
3.
Isolation and Identification of Lactic Acid Bacteria and Its Application in Fermented Soybean Drink Product
乳酸菌的分离鉴定及其在酸豆乳加工中的应用
4.
Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制
5.
Separation and identification of dominant lactic acid bacteria from Xiangxi traditional sour cowpea
湘西传统酸豆角优势乳酸菌分离及鉴定
6.
Study on Extraction and Acid Hydrolysis of Soybean Isoflavone in Soybean Cake
大豆豆粕中提取异黄酮及酸解的研究
7.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
8.
Give me a baked potato?
给我烤土豆加酸酱。
9.
hyl biscoumacetate
二痉香豆素乙酸乙酯
10.
bucumolol hydrochloride
盐酸布库洛尔（香豆心安）
11.
The Synthesis and Characterization of Crotonic Acid-Vinyl Acetate Copolymer;
巴豆酸—醋酸乙烯酯共聚物合成及表征
12.
Analysis on Genetic and Moleculr Marker of Oleic Acid, Linoenic Acid in Soybean;
大豆油酸、亚麻酸遗传相关与QTL定位
13.
Synthesis of myristic-2-hydroxy-3-propane sulfonic acid sodium salt
肉豆蔻酸-2-羟基-3-磺酸钠丙酯的合成
14.
Determination of benzoic acid,sorbicacid,saccharin sodium in soy milk by HPLC
HPLC法测定豆奶中苯甲酸、山梨酸、糖精钠
15.
Preparation of Soy-based Yogurt with Different Types of Soy Proteins;
不同类型的大豆蛋白制备大豆酸奶的研究
16.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
17.
Synthesis of Crotonic Acid from Oxidating Crotonaldehyde Extracted from the Industrial Waste Liquid;
从工业废液中提取巴豆醛氧化制备巴豆酸
18.
FLUORESCENT CHARACTERISTIC OF ρ-COUMARIC ACID,CAFFENIC ACID AND CHLOROGENIC ACID
对-香豆酸、咖啡酸和绿原酸荧光特性的研究