1.
Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;
曲霉型豆豉发酵机理及其功能性的研究
2.
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成发酵技术的研究
3.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
4.
Studies on Starter Making Technology of Mixed Strains Model Black Curd Beans by the Method of Quadratic Regression Orthogonal Rotated Combination
二次回归正交旋转设计优化混菌型豆豉制曲工艺的研究
5.
Analyses on production engineering and nutrition of mucor-fermented soybeans
毛霉豆豉生产工艺过程及营养价值分析
6.
Study on suppression method of white crystals for aspergillus-type soybean paste
抑制曲霉型豆酱产生白色结晶物的方法研究
7.
Screening and Identification of Bacillus for Lobster Sauce Fermentation
细菌型豆豉发酵芽孢杆菌的筛选与鉴定
8.
The Experimental Study of Protection of Douchi on Diabetic Mode and Thrombotic Mice;
豆豉对糖尿病模型和血栓形成小鼠保护作用的实验研究
9.
Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by Solid Fermentation
米曲霉固态发酵豆粕制备大豆肽的研究
10.
THE LOWERING EFFECT OF HYPERGLYCEMIA AND HYPERLIPEMIA AND THE REPAIRATION OF TISSUE OF SOYBEAN ISOFLAVONE FROM FERMENTED SOY BEANS ON ALLOXAN-INDUCED DIABETIC MICE
豆豉中大豆异黄酮及苷元对四氧嘧啶糖尿病模型小鼠血糖及组织的活性作用
11.
Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans
豆豉及黑豆中异黄酮提取与检测研究
12.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
13.
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
14.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
15.
Identification of Salmonella in lobster sauce with real time PCR
绝对定量PCR快速检测豆豉沙门菌
16.
Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)
豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定
17.
Effects of Partially Replacing Fish Meal with Aspergillus oryzae Fermented Soybean Meal and Unfermented Soybean Meal in Diets on Feed Intake and Growth of Turbot(Scophthalmus maximus L.)
米曲霉AS 3.951发酵豆粕对大菱鲆摄食生长的影响
18.
Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;
水豆豉和纳豆的理化特性及抗突变效果的比较