1.
INFLUENCE OF LACTOBACILLUS CASEI ZHANG ON IMMUNOLOGICAL FUNCTION OF INTESTINAL MUCOSA ASSOCIATED LYMPHOID TISSUES OF MICE
干酪乳杆菌Zhang对小鼠肠道免疫功能的影响
2.
EFFECTS OFL.CASEI ZHANG ON ANTI-OXIDATIVE ABILITY IN RATS
干酪乳杆菌Zhang对大鼠抗氧化能力的影响
3.
Research on Application of Probiotic L.casei Zhang in Cheese;
益生菌L. casei Zhang在干酪中的应用研究
4.
Characterization of processed cheese with viable Lactobacillus casei
含有干酪乳杆菌的再制干酪的特性分析
5.
Studies on β-galactosidase and Proteolytic Activities of Lactobacillus Acidophilus and Lactobacillus Casei
嗜酸乳杆菌和干酪乳杆菌β-半乳糖苷酶和蛋白水解活性的研究
6.
Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei
鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究
7.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
8.
Antagonism of Lactobacillus Casei Against Pathogenic Bacteria of Diarrhea in Vitro;
干酪样乳杆菌(体外)对腹泻病原菌生物拮抗作用
9.
Insight to our probiotic regulation from Lactobacillus casei-related strains classification
从干酪乳杆菌的分类看我国益生菌相关法规
10.
Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus
干酪乳杆菌基因组改组菌株耐酸性表征
11.
Study of cryoprotective agents during freeze-drying Lactobacillus casei subsp. rhamnosus 719
干酪乳杆菌鼠李糖亚种冻干保护剂的研究
12.
Study on the Characteristics of Lactobacillus helveticus and Lactobacillus casei in Different Medium
瑞士乳杆菌与干酪乳杆菌在不同原料中的发酵特性研究
13.
Study on Preparation, Function and Structure of Exopolysaccharides from Lactobacillus Casei LC2W;
干酪乳杆菌LC2W胞外多糖制备、功能及结构的研究
14.
Isolation, Identification and Immunologic Function Study of Lactobacillus Paracasei
副干酪乳杆菌的分离鉴定及免疫功能研究
15.
Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响
16.
Extraction and identification of adhesion-associated S-layer proteins of L.casei LC2W
干酪乳杆菌LC2W表面黏附相关蛋白的提取与鉴定
17.
Protection of mice immunized orally with recombinant Lactobacillus casei against E.coli K99
表达大肠杆菌K99重组干酪乳杆菌口服免疫小鼠的免疫保护性研究
18.
Quality Analysis and Storage Stability of Fermented Soybean Milk by Lactobacillus casei
干酪乳杆菌发酵大豆乳产品的质量分析及稳定性的研究