1.
Aerobic submerged fermentation of probiotic Candida utilis MYS-J1
益生菌产阮假丝酵母菌MYS-J1的液体通风发酵研究
2.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
3.
A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used.
在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母：
4.
flour that does not contain baking powder
不含发酵粉的普通白面.
5.
Effects of Yeasts and Real Attenuation on the Flavor of Low Gravity Beer;
酵母菌株与发酵度对低浓啤酒风味的影响
6.
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母菌
7.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
8.
Its production techniques include traditional techniques, thick layer ventilation of koji pits, puck machine solid method and liquid deep layer fermentation etc.
其生产工艺有传统工艺、曲池厚层通风法、圆盘机固体法及液体深层发酵法等。
9.
Research progress of flavor components in fermented Capsicum annuum
发酵辣椒中主要风味物质的研究进展
10.
Effects of Starting Sugar and Salt Concentrations on Fermentation Flavor of Pickled Mustard Vein
初始糖盐浓度对芽菜发酵风味的影响
11.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
12.
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
13.
Effects of glutamic acid fermentation broth on ultrafiltration membrane flux
谷氨酸发酵液对超滤膜通量影响研究
14.
Radish Fermentation with Lactic Acid Bacteria as Starter Culture and Volatile Flavor Components
接种发酵萝卜及挥发性风味物质的研究
15.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
16.
Study on Astaxanthin-overproducing Strain Breeding, Fermentation Condition Optimization and Metabolic Flux Analysis of Phaffia Rhodozyma;
高产虾青素红法夫酵母的选育、发酵条件优化及代谢通量分析
17.
Growth and Matebolism and Metabolic Flux Analysis of Saccharomyces Cerevisiae under Sealed Fermentation;
完全密闭发酵条件下酿酒酵母的生长代谢及其代谢通量分析
18.
Study on the Flavor of Pineapple and the Flavor Changes during Processing and Fermentation;
菠萝汁及加工、发酵过程中风味变化的研究