1.
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
2.
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
3.
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
4.
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
5.
The Construction of Metagenomic Library from Traditional Fermented Dairy Products of Dangxiong Region of Tibet and Study on Biodiversity of LAB
西藏当雄地区传统发酵乳制品微生物宏基因文库构建与乳酸菌生物多样性研究
6.
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
7.
Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world.
腐乳是我国传统的发酵豆制品,以其独特的风味、富的营养等特点受到很多国家的推崇。
8.
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
9.
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
10.
Studies on the Isolation and Selection of Protease Producing Strains from Traditional Fermented Soy Product and the Properties of Protease;
中国传统发酵豆制品中毛霉的分离及性质研究
11.
Study on the Mutagenicity of Traditional Cured and Fermented Animal Food;
传统腌制和发酵动物性食品致突变性研究
12.
Study on concentration and distribution of γ-aminobutyric acid in traditional fermented soybean products
传统发酵豆制品中γ-氨基丁酸含量分布研究
13.
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
14.
The ACE-inhibitory Preparation Derived from Fermented Milk;
发酵乳中降血压产品的制备工艺研究
15.
Biodiversity of Lactobacilli from fermented milk products in Northern Tibet
藏北地区传统发酵乳中乳杆菌的多样性分析
16.
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
17.
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
18.
Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production
传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定