1.
Development of fermented milk product with ACE inhibitory activities
具有ACE抑制活性的发酵乳制品的开发
2.
Studies on Diacetyl Produced by Lactic Acid Bacteria in Traditional Fermented Diary Product;
传统发酵乳制品中乳酸菌产双乙酰特性的研究
3.
Preparation and nutritional value of double-protein fermented mlik
双蛋白发酵乳制品的研制开发及其营养价值
4.
Bifid-amended fermented milk products are now available in various parts of the world.
现在世界各地都有双歧杆菌发酵乳制品。
5.
Identification and Biodiversity of Yeasts Isolated from Traditional Fermented Milk Products in Xinjiang and Qinghai of China
新疆地区和青海地区传统发酵乳制品中酵母菌的生物多样性
6.
"Yogurt: Semisolid, fermented, often flavoured milk food."
酸奶:半流体的发酵乳制品,因所含乳酸成分而有柔和的酸味。
7.
Isolation, Screening and Identification of Lactic Acid Bacterium from Traditional Fermented Milks in Ganzi Region of Gansu;
甘肃甘孜地区传统发酵乳制品中乳酸菌分离、筛选、鉴定的研究
8.
Biodiversity of Lactobacilli from Traditional Fermented Milk in Tibet, Xinjiang and Yunnan of China
西藏，新疆和云南地区传统发酵乳制品中乳杆菌的生物多样性研究
9.
Screening of LAB Strains Isolated from Minority Natural Fermented Dairy Products with High-acetaldehyde Producing and Optimizing Their Fermentation Conditions;
少数民族自然发酵乳制品中乙醛高产乳酸菌的筛选及发酵条件的优化
10.
Study on the Formation of Benzoic Acid during Fermentation in Yoghurt and Investigation of Benzoic Acid in Fermented Dairys;
酸牛乳发酵过程中苯甲酸的形成及发酵乳制品中苯甲酸的水平分析
11.
Study on Proliferation Technology of Kefir Grains and the Physiological Function Characteristic of Its Fermented Dairy Product;
开菲尔粒增殖工艺及其发酵乳制品生理功能特殊性的研究
12.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
13.
The ACE-inhibitory Preparation Derived from Fermented Milk;
发酵乳中降血压产品的制备工艺研究
14.
Effects of Water Content and Lactobacillus on the Quality of Fermented Bristlegrass(Setaria viridis(L.) Beauv.)
含水量和乳酸菌制剂对狗尾草发酵品质的影响
15.
The Screening and Identification of LAB Strains Isolated from Traditional Dairy Products with γ-aminobutyric Acid Producing and Optimizing Their Fermentation Conditions;
传统乳制品中产γ-氨基丁酸乳酸菌的筛选、鉴定及发酵条件优化
16.
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
17.
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
乳酸菌培养物被称为发酵剂,它经常在许多乳制品的制备过程中被添加到乳品中。
18.
Effects of Lactic Acid Bacteria and Enzyme on Fermentation Quality of Rice Stalk Silage;
添加乳酸菌制剂和酶制剂对水稻秸青贮发酵品质的影响