1.
Research on the Fingerprint Characteristics of UV Spectrum of Liquid Products of Fermentation;
发酵液态制品紫外光谱单指纹特性研究
2.
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。
3.
Studies on Pigments Production by Monascus with Purple Sweet Potato Starch Using Submerged Fermentation Technology;
紫甘薯淀粉制备红曲色素的液态发酵技术研究
4.
Preparation of CMP by Liquid Fermentation for Poria cocos and Research on Its Viscosity
茯苓液态发酵法中CMP的制备及黏度特性的研究
5.
Optimization of the Growth Conditions by Submerged Fermentation and Exploration of Health Drink of Suillus Bovinus
乳牛肝菌液态发酵生长条件的优化及其保健饮品开发的探索
6.
The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
苗族原生态传统发酵食品鱼酱酸制作工艺
7.
Study on Liquid Fermentation Conditions of Pichia pastoris Producing Xylanase
毕赤酵母液态发酵产木聚糖酶条件研究
8.
Manufacture and trend of liquid dairy products;
液态乳制品生产技术及产品的发展趋势
9.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
10.
Preparation of Soybean Peptides by Liquid State Fermentation
液体发酵法发酵豆粕制备大豆肽的研究
11.
Study on Gardenia Blue Liquid Fermentation Process Technology
液态发酵产栀子蓝色素工艺条件研究
12.
A Study of Liquid Fermentation of Lingchih;
液态发酵法生产灵芝菌（Ganderma lucidum）的研究
13.
Production of Monacolin K and GABA by Liquid Fermentation of Monascus spp.;
红曲霉液态发酵产Monacolin K和GABA的研究
14.
Progress in submerged fermentation process for cellulase production
液态发酵生产纤维素酶工艺研究进展
15.
Study on Fed-batch Fermentation of High Temperature α-Gelatinized Rice
高温流化α-化大米液态发酵工艺研究
16.
Fermentation of Rice Straw Hydrolysates to Produce Ethanol by a Candida sp.
一株假丝酵母Candida sp.发酵稻草水解液制取乙醇
17.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究
18.
Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
发酵鹿肉制品的发酵特性与工艺配方优化