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Keyword [Douchi]
Result: 41 - 58 | Page: 3 of 3
41. Isolation, Identification And Functional Characteristics Of Salt- Resistant Lactic Acid Bacteria From Douchi And Sufu
42. Study On The Biogenic Amines And Decarboxylase Activity In Bacteria Fermented Douchi
43. Study On The Fermentation Of Light-flavor Douchi And The Drying Processing Of Light-flavor Douchi Powder
44. Study On A Microplate Bioassay To Determine The Activity Inhibition Of Glucosidase With Douchi-Extract
45. Study Of Enzyme And Main Composition Changes In The Process Of Post-fermentation Of Mucor-type Douchi
46. Study On New Fermentation Technology And Products Development Of Douchi
47. Analysis Of Microbiota And Screening Of Functional Microbes In Douchi Fermentation Process
48. Study On The Amine Oxidase Activity From Douchi Fermentation Microorganisms
49. The Preliminary Research On The Molecular Mechanism Of Mixed Fermentation With Lactobacillus Plantarum And Bacillus Subtilis To Improve Flavor Of Douchi
50. Study On The Changes Of Biogenic Amines In Douchi By Pure Starter-making With Mould During The Fermentation Process
51. Screening Of Highly Nirs-producing Strain From Douchi And Study Of Enzymatic Characteristics
52. Dynamic Changes Of Pathogens In The Bacteria Type Of Douchi
53. Bacterial Community And Metabolic Mechanism During Fermentation Of Aspergillus Type Douchi
54. Research On Production Process And New Product Development Of Mucor Douchi
55. Quality Characteristics And Microbial Community Evolution Of Aspergillus-type Douchi During Fermentation
56. Fermentation Relationship Between Microorganism And Flavor Formation In Traditional Aspergillus-type Douchi
57. Study On The Quality Characteristics And Microbial Community Of Traditional Bacterial Douchi In Southwest China
58. Study On Factors Affecting The Browning Process Of Aspergillus-type Tempeh
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