1.
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
2.
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
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.
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。
9.
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
10.
The mastic tree.
乳香黄连木，乳香树
11.
With these organisms growing in concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus.
随着这些微生物的协同生长,由链球菌产酸,乳酸杆菌产生香味成分。
12.
Ingredients: Fine leg beef, salt, sugar, wine, five spices power, gourmet power, brine, calcium lactate, paprika red, potassium sorbet.
配料表：精黄肉、盐、糖、酒、五香粉、味精、卤水料、乳酸钙、辣椒红、山梨酸钾。
13.
Cloning of le-pyrG, an Orotidine-5’-monophosphateDecarboxylase Encoding Gene from Lentinula edodes
香菇乳清酸核苷-5’-单磷酸脱羧酶编码基因le-pyrG的克隆
14.
Pediococcus cerevisiae and Laetobacillus plantarum are most often involved in sausage fermentations.
啤酒足球菌和植物乳酸杆菌是发酵香肠中最广泛使用的两种菌。
15.
Ingredients:water,almond,xyitol,emulsifier,sodium tripolyph-osphate,thickening agent,ace-k,flavouring essence.
配料:水、杏仁、木糖醇、乳化剂、三聚磷酸钠、增稠剂、安赛蜜、食用香料。
16.
Study on Preparation, Structure and Properties of Rosin-Acrylate Hybrid Latexes;
松香—丙烯酸酯复合高分子乳液的制备、结构与性能的研究
17.
Study on Partial Properties of Two Lactic Acid Bacteria and Their Application in Low-temperature Fermented Sichuan Sausages;
两种乳酸菌部分性能测试及其在低温发酵川味香肠中的应用研究
18.
Dynamic analysis of lactic acid contents and related microbes in the fermentation of Luzhou-flavour liquor
浓香型白酒发酵中乳酸含量动态变化与相关微生物研究