1.
Study on optimizing bamboo shoots material fermentation conditions to improve dietary fiber quality by RSM
响应面分析法优化竹笋膳食纤维乳酸发酵改性条件研究
2.
Recombinant Saccharomyces Cerevisiae with Improved Properties in Substrate Utility & Ethanol Productivity;
基质利用和酒精发酵性能改善的重组酿酒酵母
3.
Fermentation activity of immobilized yeast of CASA was increased because of improvement of microenvi ronment of carrier. Fermentation time was decreased to 16 hours.
载体内微环境的改变,提高了发酵活性,使发酵时间缩短为16小时。
4.
Production and performance determination of modified bacterial cellulose
改性细菌纤维素的发酵生产及性能测定
5.
High Density Culture of Crypthediunm Cohnni and Studies on Oil Modification;
隐甲藻高密度发酵培养和油脂改性研究
6.
Raw Starch Modification in Rice Noodles and Its Gelatination Mechanism Induced by Biological Fermentation Process;
生物发酵米粉的淀粉改性及凝胶机理研究
7.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
8.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
9.
Relating to or of the nature of fermentation.
有关于发酵本质的或发酵性的.
10.
Research on the ferment properties of Rhodia9001 DVS yoghurt starter
罗地亚9001直投型发酵剂发酵特性研究
11.
Study on the Improvement of Soybean Meal Ferment Process Technology and Development of Function of Fermented Soybean Meal;
豆粕发酵工艺改进与发酵豆粕功能拓展的研究
12.
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
德国啤酒酵母和国内啤酒酵母发酵性能的研究
13.
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
14.
Study on Improvement Strain Screening and Fermentation Conditions of a Novel Bacteriocin-like Producing Strain;
类细菌素产生菌的筛选改良及其发酵产物性质的初步研究
15.
Performance Optimization of High Quality Biodiesel Manufacturing Process Coupled with Butanol Extractive Fermentation;
丁醇萃取发酵耦联生产“改良型”生物柴油过程的性能优化研究
16.
Study on the Optimization Liquid Fermentation, Extraction Technology and Sulfate Modification of Pachyman
茯苓多糖发酵、提取工艺优化及硫酸酯化改性研究
17.
On-line Glucose Concentration Prediction and Control for Improving Glutamate Fermentation Performance
在线推定和控制葡萄糖浓度改善谷氨酸发酵性能
18.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究