natto - Globe Thesis - Globe Thesis

Keyword [natto] Result: 81 - 100 \| Page: 5 of 6
81.	Study On The Preparation Of Antioxidant Substances With Millet Bran By Bacillus Natto Solid State Fermentation Method
82.	Mutation Breeding And Fermentation Process Optimization Of The Strain Producting High Nattokinase Activity
83.	Optimization Of Fermentation Conditions For Nattokinase Production By Bacillus Natto And Analysis Of Enzyme Quality
84.	Study On The Key Factors Influencing The Quality Of Natto Powder
85.	Optimization Of Chickpea Natto Fermentation Process And Purification Of Nattokinase
86.	Fermentation Process Of Natto-pigeonpea Bean With Immobilized Bacillus Natto And Its Preliminary Assessment Of Quality
87.	Effects Of Different Soybean Varieties On The Quality Of Fermented Natto
88.	Study On Fermentation Properties Of Cold Pressed Walnut Dregs By Bacillus Subtils Natto
89.	Effects Of Mixed Fermentation On Sensory Characteristics And Functional Properties Of Natto
90.	Construction Of Cellulose-based PH-responsive Carrier And Application Research Of Embedding Bacillus Subtilis Natto
91.	Study On The Determination Method Of γ-Poly Glutamic Acid And Mutagenesis Screening Of High-producing Strain Based On ARTP
92.	The effect of environment on seed composition of tofu and natto soybean cultivars
93.	Genetic and environmental effects on natto quality characteristics of soybean
94.	Preparation Of Mixed Fermentation Of Peanut Meal And Effect On Lipid Metabolism In Mice Fed A High-fat Diet
95.	Structural Characterization And Digestive Characteristics Of Polysaccharides From Apostichopus Japonicus Fermented By Bacillus Natto
96.	Study On The Development And Utilization Of Soybean Residue
97.	Preparation And Functional Analysis Of Germinated Peanut Natto
98.	Study On The Fermentation Technology And Antioxidant Activity Of Common Vetch Natto
99.	Research On Preparation Of Dietary Fibre Of Wheat Bran By Solid State Fermentation With Bacillus Natto
100.	Studt On The Preparation Technology And Quality Of Natto Compound Beverage
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