1.
Studies on Chemical Modification of Boswellic Acids and Their Anti-Tumor Activity;
乳香酸类化合物的结构改造及其抗癌活性的研究
2.
Synthesis of β-Boswellic Acid-3-O-β-D-Galactoside
β-乳香酸-3-O-β-D-半乳糖苷的合成
3.
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
4.
This yoghurt contains no artificial flavouring or colouring.
这种酸乳酪不含人造香料或着色剂.
5.
Isolation, Screening and Application of Lactic Acid Bacteria from Fermented Sausages;
发酵香肠中乳酸菌的分离、筛选与应用
6.
Chemical Conversions of Biomass into Aroma Chemicals--the Use of Lactic Acid
生物质化学转化制备香料——乳酸的利用
7.
Physiological and biochemical characterization of lactic acid bacteria from fermented sausage
发酵香肠乳酸菌生理生化特性的研究
8.
Lactic acid bacteria A group of bacteria that ferment carbohydrates in the absence of oxygen, with lactic acid always a major end product, e.g.
乳酸菌：一类能在缺氧条件下利用糖类物质发酵产生乳酸的细菌。
9.
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
10.
Identification of two endophytic bacteria strains isolated from Anaphalis lactea with IAA secretion by 16S rDNA
乳白香青分泌吲哚乙酸内生细菌的16S rDNA鉴定
11.
The mastic tree.
乳香黄连木，乳香树
12.
The dairy group has foods like milk, cheese, and yogurt.
首先是奶类食物，如牛奶、干酪、酸乳酪。
13.
The Preparation and Property of Acrylate Emulsion Adhesive;
丙烯酸酯类乳液胶粘剂的制备及性能
14.
Cloning and Expression of Class Ⅱa Bacteriocins Produced by Lactic Acid Bacteria
Ⅱa类乳酸菌细菌素的克隆表达研究
15.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
16.
The Synthesis of Coumarin Derivatives by Solid Acid and Base Catalysts;
固体酸碱催化香豆素类化合物的合成
17.
Effect of malt,wheat and wheat bran extracts on viability of probiotic lactobacilli under acidic conditions
麦类提取物对4株乳酸杆菌耐酸能力的影响
18.
Quantitative and qualitative analysis on flavonoids in anaphalis lacteal maxin
乳白香青中黄酮类成分的定性定量分析