1.
Identification of Lactobacillus Helveticus HZ521 and Study on Some Biological Characteristics
瑞士乳酸杆菌HZ521株的分子鉴定及其部分生物学特性研究
2.
The studies of the fermented milk ace restrain peptide by lactobacillus helveticus
瑞士乳杆菌发酵乳ACE抑制肽的研究
3.
Optimization of the technology for Lactobacillus helveticus attenuated by spray-drying
喷雾干燥钝化瑞士乳杆菌工艺的优化
4.
Optimization of Fermentation Conditions of Lactobacillus helveticus for Producing Milk-derived ACE Inhibitory Peptides
瑞士乳杆菌发酵乳制备ACE抑制肽的条件优化
5.
Assay of Lactobacillus helveticus TUST005 Fermented Milk Inhibiting the Activity of ACE
瑞士乳杆菌TUST005发酵乳ACE抑制活性的检测
6.
Study on the Characteristics of Lactobacillus helveticus and Lactobacillus casei in Different Medium
瑞士乳杆菌与干酪乳杆菌在不同原料中的发酵特性研究
7.
Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响
8.
Parameters Optimization and Properties for Lactobacillus helveticus by Heat-shock Treatment
热激法修饰瑞士乳杆菌的参数优化与特性研究
9.
Optimization of Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptide from Whey Protein Using Proteinases of Lactobacillus helveticus
瑞士乳杆菌蛋白酶水解乳清蛋白制备ACE抑制肽的条件优化
10.
Study on Influence of Lactobacillus Helveticus KLDS 1.0432 on Physical, Chemical and Microbial Characters of Gouda Cheese;
瑞士乳杆菌KLDS 1.0432对高达干酪理化及微生物性质影响的研究
11.
Production and Physiological Effects of Casein-Derived Peptides Formed with Lactobacillus Helveticus Cells;
瑞士乳杆菌酪蛋白源活性肽制备及其生理功效研究
12.
High-density Cell Culture of Lactobacillus Helveticus 9 Able to Induce the Apoptosis of the Intestinal Cell Lines
引起细胞凋亡的瑞士乳杆菌9的高密度培养研究
13.
Preparation and Bioactivity Evaluation of Lactobacillus Helveticus Starter and Its Fermentation
瑞士乳杆菌发酵剂制备及其发酵产物生物活性的评价
14.
Effect of Lactobacillus helveticus on Cytokines in Intestinal Mucosa and Tissue of Mice
瑞士乳杆菌对小鼠肠道黏膜和肠组织中细胞因子影响的研究
15.
PROMOTION OF IMMUNE FUNCTION BY LACTOBACILLUS HELVETICUS AND ITS FERMENTATION PRODUCT IN MICE
瑞士乳杆菌及其发酵产物对小鼠免疫功能的促进作用
16.
Acidophilus milk is produced by using Lactobacitlus acidophilus.
嗜酸乳是使用嗜酸乳杆菌而制得的。
17.
Optimization of Enzymatic Hydrolysis Technology of Casein by Proteinases from Lactobacillus helveticus for ACE Inhibitory Peptide Production
瑞士乳杆菌蛋白酶水解酪蛋白制备血管紧张素转化酶抑制肽的条件优化
18.
Optimization of Fermentation Conditions for Aminopeptidase and X-prolyl-depeptidyl Aminopeptidase (XPDAP) Production by Lactobacillus helveticus
瑞士乳杆菌产氨肽酶和X-脯氨酰-二肽酰基-氨基肽酶发酵条件的优化