1.
Screening of Soymilk Coagulating Enzyme-producing Strain and Study on Its Optimization of Fermentation Conditions and Enzymology Properties;
豆乳凝固酶产生菌的筛选、发酵条件及酶学性质的研究
2.
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
3.
Studies on the Mechanism of Soymilk Coagulation by an Alkaline Proteinase-Alcalase;
碱性蛋白酶Alcalase凝固豆浆机理的研究
4.
Study on Immobilized α-chymotrypsin Based on PNIPAM/HEMA;
PNIPAM/HEMA固定化α-胰凝乳蛋白酶的研究
5.
rennet-digested milk
用凝乳酶凝结的乳凝块
6.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
7.
Synthesis of Alky Gallate by Tannase Immobilized in Microemulsion-based-gels
微乳凝胶固定化单宁酶催化没食子酸酯的合成
8.
Preliminary Study on Characteristics and Application of Chitosan-immobilized Lactase
壳聚糖固定化绿豆乳糖酶的特性及应用的初步研究
9.
Preparation of Immobilized Chymotrypsin by Chitosan-arginine Resin and Its Properties
壳聚糖-精氨酸树脂固定化胰凝乳蛋白酶及其性质
10.
The Analysis of Milk Coagulating of Soy Milk and Raw Milk
影响豆乳牛乳混合乳凝乳效果的因素分析
11.
The casein micelle is important industrially because it is destabilized, resulting in precipitation or coagulation, by acidification and rennetting.
酪蛋白有重要的工业利用价值,因为它不稳定,加酸或凝乳酶作用便可以使其凝固或沉淀。
12.
Study on Detection of MRCNS by Latex Agglutination Test for PBP2a
青霉素结合蛋白2a胶乳凝集试验检测耐甲氧西林凝固酶阴性葡萄球菌的实验研究
13.
Application of an Exterior Phytase in Soybean Milk and Two Cereal Foods;
外源性植酸酶在大豆乳等食品中应用
14.
Studies on the quality of improving soy-based yogurt with Mucor hydrolysis;
利用毛霉酶解改善酸豆乳品质的研究
15.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
16.
phosphoglucomutase and chymotrypsi
磷酸葡萄糖变位酶与胰凝乳蛋白酶
17.
sweetened milk coagulated with rennet.
加糖的牛奶，使用凝乳酶使之凝结。
18.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究