1.
Investigation of the Biological Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Pickle Samples in the Sichuan Province;
四川地区自然发酵泡菜中乳酸菌的生物特性研究
2.
The Study of Application of Pickles Juice in Fermented Mutton Sausage;
泡菜汁在发酵羊肉香肠中的应用研究
3.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
4.
The Effects of Decompression on the Capability of Fermentation in Sichuan Pickle
减压处理对四川泡菜发酵特性的影响
5.
Effect of pickle aged brine on the quality of fermented cabbage
“泡菜老汤”对发酵甘蓝品质的影响
6.
Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles;
优良泡菜乳酸菌的筛选及其发酵性能研究
7.
Study on the Microbial Flora in Sichuan Sauerkraut and Starter Culture of Sauerkraut;
四川泡菜菌系分离、筛选及发酵剂的研究
8.
Studies on Production Technology for a Long-shelf-life Pickled Vegetable with Fermentative Flavor
保持发酵型风味泡菜长货架期的生产技术研究
9.
Optimization of the Technology for Fermentation of Pickle under Decompression by Response Surface Method
响应面法优化减压处理下泡菜发酵工艺参数
10.
Inoculated Fermentation of Kimchi and its Low-temperature Variation of Microorganisms
接种发酵泡菜及其低温保藏微生物变化规律
11.
Dynamic Analysis of the Main Components Changes in Process of Kimchi Fermentation
传统泡菜发酵过程中主要成分的动态分析
12.
Isolation,identification and fermentation characteristics of lactic acid producing bacteria from pickling vegetables
泡菜中优良乳酸菌的分离、鉴定及发酵特性
13.
Study on the Seperation and Identification of Lactic Acid Bacteria from Natural Fermented Pickle and Their Physiological Characteristics
自然发酵酸菜中乳酸菌的分离鉴定及其生理特性研究
14.
Isolation, identification and genetic diversity analysis of lactobacilli from naturally fermented northeast sauerkraut
自然发酵酸菜中乳杆菌的分离鉴定与多态性分析
15.
Isolation and Identification of Lactic Acid Bacteria for the Use of Fermentation in Low Temperature from Pickles and Study of Fermentation Technology;
泡菜中低温发酵乳酸菌的分离鉴定及发酵工艺的研究
16.
Screening of Optimal LAB Strains from Sichuan Pickle Vegetables and the Research on Fermentation Condition;
四川泡菜中优良乳酸菌菌种的筛选及发酵条件初探
17.
Study on Filtration Lactic Acid Bacteria from Pickling Vegetable and High-activity Admixture Bacterium Strain Starter Culture;
泡菜中优良乳酸菌的筛选及高效混合菌株发酵剂研制
18.
Research of quality of yanbian yellow cattle's kimchi fermentation beef jerky and traditional beef jerky in storage
泡菜发酵牛肉干与传统牛肉干贮藏期间品质研究