1.
A Recombinant Saccharomyces cerevisiae Strain for Efficient Conversion of Lactose in Cheese Whey into Ethanol
原生质体融合选育乳清发酵生产燃料乙醇的酵母菌种
2.
Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey
发酵乳清产L(+)-乳酸菌株的诱变选育
3.
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
4.
Yeasts for single-cell protein production by soybean whey fermentation
大豆乳清废水发酵生产单细胞蛋白的酵母
5.
Clarification of L-lactic Acid Fermentation Broths by Flocculation-sedimentation
絮凝—沉降法澄清L-乳酸发酵液的工艺研究
6.
Study of the antioxidative whey protein peptides by microbe fermenting
微生物发酵法制备乳清抗氧化肽的研究
7.
Study on High Alchol Production Yeast by Whey Fermented Screening by Using UV-light Irradiated K.Marxianus Protoplast;
紫外诱变克鲁维酵母原生质体选育发酵乳清高产酒精菌株
8.
Production of Bioactive Peptides from Whey Power Fermented by Microorganism;
微生物发酵法水解乳清粉制备生物活性肽的研究
9.
Study on the Inhibited Effect of Ferment Lactic Acid Bacteria Supernatant Against Human Pathogens;
乳酸菌发酵上清液对肠道致病菌抑菌特性的研究
10.
The Processing of Sweet Whey by the Membrane Technology and Producting Starter of Bifidobacteria
甜性乳清的膜技术处理及双歧杆菌发酵剂的研制
11.
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough
乳清粉对冷冻面团的流变学特性及发酵能力的影响
12.
Effect of Whey Protein Hydrolysate by Papain on Fermentation and Storage Characteristics of Yogurt
乳清蛋白木瓜蛋白酶酶解物对酸奶发酵及贮藏特性影响
13.
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
14.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
15.
Milk becomes cheese by fermentation.
牛奶经发酵而成乳酪。
16.
Studies on Anti-atherosclerotic Effects and Mechanisms of Traditional Kazakh Fermented Cheesewhey;
新疆哈族传统发酵乳酪的乳清对实验性动脉粥样硬化的作用及其机制
17.
The Ethanol Production by Recombinant Yeasts Expressing Galactosidase
半乳糖苷酶基因重组酵母的酒精发酵
18.
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