1.
Optimization of Ethanol Production in Saccharomyces Cerevisiae by Genetic Engineering of Minimizing Glycerol Biosynthesis;
利用基因工程技术限制酿酒酵母甘油生物合成提高乙醇发酵效率
2.
Improvement Effect of Science and Technology Media on Innovation from the Viewpoint of Knowledge Fermenting;
从知识发酵效率看科技中介对创新的促进作用
3.
Effect of Ethanol on Sulfate Reduction and Methanogenesis
乙醇对硫酸盐还原-甲烷发酵效率影响的研究
4.
Adopting Screw Impeller Agitator to increase Efficiency of Methane Fermentor
采用螺旋桨搅拌器增加沼气发酵池效率
5.
Effects of Zymolysised Iron Fortified Milk in Improving the Iron Absorptivity and Anemia Intervention in Rats;
铁强化牛奶生物发酵对铁吸收率的影响及贫血干预效果的研究
6.
Study on the Energy Conversion Efficiency of Biogas from Anaerobic Fermentation with Several Biomass Materials
几种生物质原料厌氧发酵制取沼气能量转换效率的比较
7.
These breads also rise during baking, but this is caused by baking powder instead of yeast.
它们发酵的效果是由发酵粉，而不是酵母引起的。
8.
motor efficiency
发动机效率电动机效率
9.
Studies on Process Optimization of Conversion of Fermentable Sugar into Ethanol by S.cerevisiae;
酿酒酵母高转化率酒精发酵工艺条件优化研究
10.
Study on the Fermentation of Radix Astragali by P. Ostreatus and the Pharmacdynamics of Broth;
黄芪的糙皮侧耳发酵及其发酵液的药效研究
11.
Studied on Fermentation of Radix Astragali by Lentinus Edodes and Immune Effect of Broth
黄芪的香菇发酵及发酵液免疫效果的研究
12.
Effects of Physically Effective Neutral Detergent Fiber on Chewing Activity、Rumen Fermentation、Digestibility and Milk Production of Dairy Cows Fed a Total Mixed Ration
TMR中物理有效中性洗涤纤维对奶牛采食行为、瘤胃发酵、消化率及产奶性能的影响
13.
Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.
醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;
14.
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
15.
Alcoholic Fermentation of Cassava of Different Varieties
不同品种木薯酒精发酵的出酒率比较
16.
Breeding of Yeast Strain for Efficient Ethanol Fermentation from Xylose;
高效发酵木糖生产乙醇酵母菌株的构建
17.
Regulation of Glycolytic Capability and Pyruvate Production in Torulopsis Glabrata;
光滑球拟酵母中糖酵解效率与丙酮酸合成的调控研究
18.
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。