1.
Isolaation of ester-production yeasts from Qu and identification and analysis with biolog system
曲中产香酵母分离及Biolog系统鉴定分析
2.
The Separation,Identification and Aroma Components Analysis of Ester-producing Yeasts
产香酵母分离鉴定及其香味成分GC-MS分析
3.
Isolation and Identity of Produced-aroma Yeasts and Analysis of Aroma Components for Fermenting 'Ya Li' Wine;
鸭梨果酒酿造专用产香酵母菌分离鉴定及香气成分分析
4.
The research on preparation of meat flavors from yeast extract
酵母抽提物生产猪肉香精的工艺研究
5.
Study on the Immobilized Condition and Fermentation Characteristics of Yeast for the Production of Composite Banana-Pineapple Wine
香蕉菠萝果酒生产酵母的固定化条件及发酵特性研究
6.
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
7.
(3) hydroxyl radicals ( · OH ) generated by Vit C- Cu2+- zy-mosan;
③VitC—cu~(2+)—酵母多糖产主·OH;
8.
Study on the application of immobilized yeast in in Chinese liquor fermentation
固定化酵母在清香型白酒发酵的应用研究
9.
Study on Fermentation Technology of Lipase with Candida sp. 99-125;
假丝酵母99-125发酵生产脂肪酶的研究
10.
Study on the Fermentation Conditions of Acid-resistant High-yield Sake Yeast ZJ-14
耐酸高产清酒酵母ZJ-14发酵条件研究
11.
Ethanol Fermentation from Jerusalem Artichoke Juice with Self-flocculating Yeast Saccharomyces cerevisiae flo
自絮凝颗粒酵母发酵菊芋汁生产乙醇
12.
Orthogonal Array Optimization of Carotenoid Production by Rhodotorula sp.
红酵母发酵产类胡萝卜素条件的优化
13.
Study on the optimal media of glutathione production of Saccharomyces cerevisiae
酵母发酵生产谷胱甘肽的培养基优化
14.
Fermentation of lycopene by the rhodotorula sp.
红酵母生产番茄红素发酵条件的研究
15.
Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast
固定化酵母菌发酵产酒精作用的研究
16.
Fermentation of D-xylose for Ethanol Production by Pichia Stipitis
树干毕赤酵母发酵木糖生产燃料乙醇
17.
Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines
3种酵母对贵人香干白葡萄酒香气的影响
18.
Optimization of Yeast Fermentation Condition and Production of Ethanol from Paper Sludge Fermentation
酵母发酵条件的优化及其发酵造纸污泥产乙醇