1.
A Study of Liquid Fermentation of Lingchih;
液态发酵法生产灵芝菌（Ganderma lucidum）的研究
2.
Studies on Liquid Fermentation of Monascus sp. ZZ Fermented Ergosterol;
红曲霉液态发酵法高产麦角固醇的研究
3.
Brewing Technological Study on Pumpkin Healthy Wine
液态发酵法生产南瓜保健果酒的工艺研究
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.
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。
6.
Studies on the Process Technology of Producing Liquid Milk with High CLA Content by Fermented and Additive Methods;
发酵法和添加法生产富含CLA的液态奶工艺技术研究
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.
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
9.
Study on Gardenia Blue Liquid Fermentation Process Technology
液态发酵产栀子蓝色素工艺条件研究
10.
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
11.
Progress in submerged fermentation process for cellulase production
液态发酵生产纤维素酶工艺研究进展
12.
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
13.
Studies on Production of Coriolus Versicolor Polysaccharopeptide by Submerged Fermentation;
液体发酵法生产云芝胞内糖肽的研究
14.
The Separation of Nattokinase in Leavening Agent;
发酵液中纳豆激酶盐析法分离的研究
15.
Determination of the Sugar Content in Fermentation Broth via Applications of Different Methods
应用不同方法测定发酵液中的糖含量
16.
Determination of glycerol in fermentation broth of Saccharomyces cerevisiae with HPLC-charge aerosol detector.
高效液相色谱法-电雾式检测器测定酿酒酵母发酵液中甘油的含量
17.
Determination of organic acids in succinic acid fernmentation broth by reversed phase high performance liquid chromatography
高效液相色谱法测定丁二酸发酵液中的有机酸
18.
HPLC Determination of Pyruvic Acid in Fermentation Broth of the Content
高效液相色谱法测定发酵液中丙酮酸的含量