1.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响
2.
Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains
不同酵母发酵的赤霞珠干红葡萄酒香气成分研究
3.
Influence of 3 different yeast strains on the production of volatile components in Brandy
不同酵母菌对白兰地挥发性成分的影响
4.
The Influence of Different Raw Materials on Yeast Growth and Alcohol Fermentation
不同原料对酵母生长及发酵酒精结果的影响
5.
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
6.
Comparison of different methods of extraction of pigment from Marine Rhodotorula
海洋红酵母色素不同提取方法的比较
7.
Effects of Yeast Culture with Different Processes on Ruman Fermentation Characteristics in Dairy Cows
不同发酵工艺酵母培养物对瘤胃发酵影响的研究
8.
Fermentation Character Compare of Two Different Volume Yeasts and Development of Nostoc Flagelliforme Beer;
不同大小酵母菌株发酵性能比较与发菜啤酒的研制
9.
Measurement of Yeast Growth Curve and pH Values in Different Fermented Fruit Juices
不同果汁发酵液中酵母菌生长曲线的测定及pH值的变化
10.
Effects on Phytases Expressed by Two Type Engineering Yeasts;
不同表型的酵母工程菌对植酸酶表达的影响
11.
Comparison of biological characteristics of some yeast isolates from different foods
不同食品来源酵母分离株的生物学特性比较
12.
Yeast-generated CO_2 As An Attractant for Trapping Mosquito in Different Environments
酵母来源的CO_2在不同环境下的诱蚊效果
13.
Effects of different culture conditions on sulphur-dioxide produced by Saccharomyces cerevisiae
不同条件对啤酒酵母硫化物产量的影响
14.
Antimicrobial Activity of Metabolites of Propionibacterium Freudenreichii Against Saccharomyces sp.
不同丙酸杆菌代谢物对酵母菌抑菌作用的研究
15.
Influence of different Saccharomyces cerevisiae on the quality of sparkling wine
不同酿酒酵母对起泡葡萄酒品质的影响
16.
Mixed fermentation of bacteria and yeasts; 8.
7.细菌与酵母协同作用的混合发酵。
17.
candida:any of the pathogenic yeastlike imperfect fungi of the genus Candida.
假丝酵母:任一种假丝酵母属类似酵母的不完全病原性真菌.
18.
Any of the pathogenic yeastlike imperfect fungi of the genus Candida.
假丝酵母任一种假丝酵母属类似酵母的不完全病原性真菌