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Keyword [Douchi]
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1. Studies On The Fermentation Mechanism And Healthy Functions Of Aspergillus-Type Douchi
2. Breeding And Fermentation Optimization Of Fibrinolytic Enzyme-producing Strains And Characterization Of Fibrinolytic Enzyme
3. Directed Evolution Of Douchi Fibrinolytic Enzyme And Expression Of Mutant Enzyme Gene
4. Research On Microorganism Quickly-fermented Technology Of Mucor-type Douchi
5. Screening Of Fibrinolytic Enzyme-Producing Strain Dc-C4 From Chinese Douchi
6. Studies On Changes Of Soybean Protein And Dietary Fiber During The Production Of Douchi
7. Study On The Trends Of The Natural Koji-Making Process Of Douchi
8. Studies On GABA Content Changs In Aspergillus Fermented Douchi
9. Studies On The Thrombolytic Effect Of Fibrinolytic Enzyme-rich Douchi Vacuum Freeze-dried Powder
10. Isolation And Identification Of Strains Producing Douchi Fibrinolytic Enzyme And Studies On Cloning And Expression Of Fibrinolytic Enzyme Gene In Prokaryote
11. The Analysis Of Bacterial Flora During Douchi Post-fermentation And The Screening Of Protease-producing Bacterial Strains From Douchi
12. Studies On The Fermentation Process Of Bacteria Type DouChi By Two Kinds Of Microbes
13. Study On Biodiversity Of Lactic Acid Bacteria From Traditional Fermented 'Douchi' In Yunnan And Screening Of γ-aminobutyric Acid High Yielding Lactic Acid Bacteria
14. Study On Proteinase Which Microbe Secreted From Traditional Fermented Soybean (Douchi) In Yunnan Province
15. Safety Evaluation Of Fermentative Bacteria And Analysis Of Biological Properties Of Lactic Acid Bacteria Isolated From Douchi
16. Genome Sequence And Fermentation Of Douchi Fibrinolytic Enzyme Analysis With Quantitative Proteomics Of Bacillus Amyloliquefaciens
17. Breeding Of High Protease-producing Strain And Fermentation Metabolic Control In Aspergillus Type Douchi Koji
18. Study On Fermentation And Flavor Substance In Multi-Strain Douchi
19. Study On Fermentation Process Of Dandouchi And Development Of Snack Food
20. Study On Biodiversity Of Lactic Acid Bacteria From Traditional Fermented 'douchi' In Yunnan And Screening Of γ-aminobutyric Acid High Yielding Lactic Acid Bacteria
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