1.
Experimental Design and Analysis of the Optimal Fermentation Medium Based on Uniform Design and Support Vector Regression
基于均匀设计与支持向量回归的发酵配方优化
2.
Study on Identification & Inhibiting Mechanism and Media Optimization of Bacillus Subtilis Bs2004;
芽孢杆菌Bs2004菌株的鉴定、抑菌作用及发酵配方优化研究
3.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化
4.
Optimization of Medium Compositions of Antrodia camphorate for Polysccharides in Submerged Culture
樟芝液体发酵培养基配方的筛选优化
5.
Screening of Media for Shaking Flask Fermentation of Bacillus Thuringiensis;
苏云金芽孢杆菌发酵培养基配方的优化
6.
Optimization of the fermentation medium of mycophenolic acid by uniform design
霉酚酸发酵培养基配方的均匀设计优化
7.
Researches on the fermentation and its primary pharmacological activities of herbal Puer tea
配方普洱茶的发酵及其初步的药理研究
8.
The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.
苹果汁醋酸发酵饮料的最佳配方为:醋酸发酵果汁与水之比为2∶1,加糖量为8%。
9.
Optimization of Formula of Medium for Fermentation of Recombinant Saccharomyces cerevisiae Expressing HBsAg
表达乙型肝炎表面抗原重组酿酒酵母工程菌发酵培养基配方的优化
10.
Antibacterial Effect of F24 Actionmycetes Fermentation Broth of Different Formula and Its Influence on Growth of Tomato Seedling;
F24放线菌不同配方发酵液抑菌效果及对番茄种苗生长的影响
11.
Optimization of the Liquid-state Fermentation Medium for Monascus Pigment Production by Monascus purpureus JR
红曲霉JR产红曲色素液态发酵培养基配方的筛选
12.
Optimization of the medium formulation for polysaccharide production by Ganoderma lucidum fermentation
灵芝小试发酵生产灵芝多糖的培养基配方的优化
13.
With peanut as the main material and by way of orthogonal test, the development focuses onthe processing technology and formula of lactic acid fermented peanut yoghurt.
以花生为主要原料，按照正交试验方案，研究了花生乳酸发酵酸奶的制作工艺和配方。
14.
To turn sour in fermenting. Used of beer.
发酵变酸以发酵的方式变酸。用于啤酒制造
15.
Medium optimization and fermentation condition of Acetobacter xylinum
木醋杆菌发酵培养基优化及发酵方式的探讨
16.
The method used at Orval is known as top fermentation.
欧瓦啤酒发酵的这种方法称为上面发酵。
17.
STUDY ON THE TECHNOLOGY AND CORRELATIVE CONDITION OF THE FERMENTED BEVERAGE OF GRAIN AND VEGETABLES BY LACTIC ACID BACTERIA
菜谷系列乳酸发酵饮料工艺与发酵配套工业化条件
18.
Yeast extracts and oriental-style fermented foods provide this vitamin.
酵母精和东方式的发酵食物能提供这种维生素。