1.
Bread and Other Fermented Plant Products
面包和其它植物发酵产品
2.
Toxicological assessment of fermented product by Geotrichum candidum
天然白地霉菌株发酵产品的毒理安全性评价
3.
Many other plant products can be fermented.
许多其它的植物性产品也可被发酵。
4.
The ACE-inhibitory Preparation Derived from Fermented Milk;
发酵乳中降血压产品的制备工艺研究
5.
Studies on the Process Technology and Product Characteristics of Fermented Beef Jerky
发酵牛肉干工艺及其产品特性的研究
6.
Research Progress on Fermentation Production Technology and Physicochemical Properties of Endopeptidases by Molds
食品发酵用霉菌产内肽酶的研究进展
7.
Screening of Solid Fermentation Strain for Function Product of Kudzu Residue
葛根渣功能产品固态发酵菌株的筛选
8.
yeast powder
发酵粉, 酵母的代用品
9.
Study on Prouduction and Application of Feed Colorant by Rhodotorula sp. from Farm and Sideline Products Through Solid-State Fermentation;
利用农副产品红酵母固态发酵生产增色饲料的研究与应用
10.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响
11.
Production of value-added products using biological wastes under solid-state fermentation conditions
利用生物废料的固体发酵生产增值产品
12.
Production of Probiotic Starters with High Viability and the Development of Referred Product
高活力益生菌发酵剂的制备及产品开发
13.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
14.
Another popular product is tempeh, a soybean mash fermented by Rhizopus.
另一种产品是天培,一种用根霉发酵成的豆酱。
15.
Studies on Diacetyl Produced by Lactic Acid Bacteria in Traditional Fermented Diary Product;
传统发酵乳制品中乳酸菌产双乙酰特性的研究
16.
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
17.
The Optimization of the Fermentation Conditions of Antimicrobial Peptides and the Purification of Its Product;
抗菌肽发酵条件的优化及其产品的纯化
18.
Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;
乳酸菌发酵布丁豆腐生产工艺及其品质的研究