1.
Study on monitoring results of Non-fermented bean products in Shenzhen during 2006 to 2007
深圳市2006～2007年非发酵性豆制品监测结果分析
2.
Isolation, Identification Primary Spoilage Bacterium from Non-ferment Soy Product and Preservative Studies;
非发酵性豆制品（豆腐丝）主要腐败细菌的分离鉴定及其防腐研究
3.
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
4.
The Change of the Biological Acyivity Ingredient during the Fermentation of Low-NaCl Soy Food;
低盐豆制品发酵过程中生理活性成分的变化
5.
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
6.
Determination of content and oxidation resistance activity of isoflavone in fermented soybean
发酵豆制品异黄酮含量及其抗氧化活性测定
7.
Study on Fermentation Control of Nattokinase and the Enzymatic Characteristics;
纳豆激酶发酵控制及其酶学特性研究
8.
Preparing Peptides with Soybean Protein by Microorganism Degradation;
微生物发酵法生产含大豆多肽制品的研究
9.
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
10.
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
11.
Effect of Dehulled Soybean Meal and Fermented Soybean Meal on Growth Performances and Non-specific Immunity of Carassius Auratus;
去皮豆粕和发酵豆粕对鲫鱼生长和非特异性免疫力的影响
12.
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
13.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
14.
Preparation of Soybean Peptides by Liquid State Fermentation
液体发酵法发酵豆粕制备大豆肽的研究
15.
Effect of Plasma Membrane Permeability Levels on Ethanol Yield of Cyperus Esculentus Meals Fermentation
酵母细胞膜透性变化对发酵油莎豆粕制乙醇的影响
16.
Development of fermented milk product with ACE inhibitory activities
具有ACE抑制活性的发酵乳制品的开发
17.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
18.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究