1.
Research on producing soybean peptides by mixed bacterial solid state fermentation with soybean meal
混合菌种固态发酵大豆粕生产大豆肽研究
2.
Effects of two-stage solid-state fermentation on functional components in fermented black bean
两步固态发酵对发酵大豆功能成分的影响研究
3.
Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation
发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究
4.
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
5.
Study on relationship between enzyme and molecular weight distribution of soybean peptides by liquid-state fermentation
液态发酵大豆肽分子量分布与酶分布关系研究
6.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
7.
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
8.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
9.
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
10.
Optimization of fermentation conditions for production of genistein
发酵法制取大豆染料木素发酵条件的优化
11.
Study on fermentation parameters of soybean peptide by solid fermentation with two microorganisms
双菌种固态发酵豆粕制备大豆肽发酵条件的研究
12.
Peptide production from soybean meal by mixed bacteria fermentation
混合菌种固态发酵法发酵豆粕生产大豆肽的研究
13.
Yeasts for single-cell protein production by soybean whey fermentation
大豆乳清废水发酵生产单细胞蛋白的酵母
14.
Preparation of Small Peptide by Hydrolyzing Fermented Liquid of Soybean Meal
发酵豆粕深度酶解生产低分子大豆多肽
15.
Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by Solid Fermentation
米曲霉固态发酵豆粕制备大豆肽的研究
16.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
17.
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean
传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展
18.
Study on the Technology of Honey Fermentation Yoghourt and Substituting Soy Protein Isolate for Skim Milk during Fermenting;
蜂蜜发酵酸奶及大豆蛋白替代乳粉发酵的工艺研究