1.
Sulfur Dioxide Control in Apple Wine Fermentation and the Effect on Malolactic Fermentation;
苹果酒发酵中SO_2的控制及其对苹果酸乳酸发酵的影响
2.
The wine undergoes 20% malolactic fermentation and is matured on low level (10%) new oak.
经过20%苹果酸乳酸发酵短暂（10%）的新橡木桶内发酵。
3.
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
4.
Determination of L-lactic Acid in Malolactic Fermentation Solution with Enzyme Electrode
酶电极法检测苹果酸-乳酸发酵过程中乳酸变化
5.
Studies on Screening of Probiotic Lactobacillus spp and Fermentation Engineering on Apple Pomace;
益生乳酸杆菌筛选和苹果渣发酵工程研究
6.
The Conditions for Fermented Apple Drink by Lactic Acid Bacteria
基于乳酸菌发酵的苹果饮料制备工艺研究
7.
Study on L-Malic Acid Production Technology by Submerged Fermentation
利用苹果渣发酵生产L-苹果酸工艺研究
8.
Effects of malate on metabolic flux transfer of L-glutamic acid fermentation
苹果酸对L-谷氨酸发酵代谢流迁移的影响
9.
Effect of malate on anaerobic batch methane fermentation of organic wastewater
苹果酸盐对有机污水厌氧发酵产沼气的影响
10.
Research on the hybrid fermentation to develop L-malic acid
混合发酵法生产L-苹果酸的工艺研究及浅析
11.
Studies on the Process of Fermentation with Walnut and Milk with Fructooligosaccharide;
低聚果糖发酵核桃酸乳生产工艺研究
12.
Study on Selection of Higher Quality Acetic Acid Bacteria、Fermentative Pattern and Enzyme Activity in Vinegar Fermentation of Apple Juice;
优质醋酸菌的选育、苹果醋酸发酵规律及酶活影响的研究
13.
Studies on Differential Uptake of Organic Acids and Producing Microbial Protein Using Apple Pomace by Candida Utilis
产朊假丝酵母利用有机酸及其发酵苹果渣生产菌体蛋白的研究
14.
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%。
15.
Processing Technology of Cherry Tomato Preserves with Lactic Acid Bacteria Fermentation
乳酸菌发酵樱桃番茄果脯加工工艺研究
16.
Detoxification of Leucaena leucocephala Leaves by Mixed Fermentation with Kombucha and Lactobacillus acidophilus
红茶菌-嗜酸乳杆菌对银合欢叶的发酵脱毒效果
17.
Study on Changes of Total Acid and Ester in Apple Juice during Acetic Acid Fermentation
苹果汁醋酸发酵过程中的物质变化及其饮料的研制
18.
Study on Strains Breeding and Citric Acid Production from Apple Pomace by Solidstate Fermentation;
苹果渣基质柠檬酸产生菌株的选育及固态发酵条件研究