1.
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean
传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展
2.
Research status on prevention and cure of cardio-cerebrovascular diseases with traditional fermented soybean foods
传统大豆发酵食品在心脑血管疾病防治上的研究现状
3.
A Study on Fermentation and Nutritional Evaluation of Masyaura-A Legume-based Traditional Fermented Food of Nepal;
一种基于豆荚的尼泊尔传统发酵食品Masyaura的发酵和营养评价研究
4.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
5.
Nutrition and Safety Study of Rhizopus Fermenting Soybean Food-tempe
根霉发酵大豆食品——丹贝的营养及安全性研究
6.
The nutrition and health function of Korean traditional fermented food
朝鲜族传统发酵食品的营养保健功能
7.
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
8.
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
9.
Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes
传统发酵豆酱与商品豆酱养分及微生物多样性比较
10.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
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.
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
13.
Effects of Partially Replacing Fish Meal with Aspergillus oryzae Fermented Soybean Meal and Unfermented Soybean Meal in Diets on Feed Intake and Growth of Turbot(Scophthalmus maximus L.)
米曲霉AS 3.951发酵豆粕对大菱鲆摄食生长的影响
14.
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
15.
Tendency Analysis on Natural Ferment of Soy-bean Paste and Research on Fermentation Using Multi-bacteria Via Artificial Inoculation;
传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究
16.
Determination of γ-amino butyric acid content in douchi by high-performance liquid chromatography
中国传统发酵豆豉中γ-氨基丁酸含量的测定
17.
Comparative analysis of salt and garlic on the quality of kimchi fermentation
食盐与大蒜发酵泡菜品质的对比分析
18.
Research on the Development Countermeasures of Soybean Food Processing Industry in Heilongjiang Province
黑龙江大豆食品加工业发展对策研究