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Keyword [Hydrolysate]
Result: 161 - 180 | Page: 9 of 10
161. Studies On Xylitol Production By Microbial Fermentation Of Hemicellulosic Hydrolysate From Tea Seed Shells
162. The Application Of Whey Protein Hydrolysates In Lactic Bacteria Culture
163. The Effects Of Tenderness Mechanism By Modifying The Rate Of Post-mortem Cattlemuscle Metabolism
164. The Research On Enzymatic Preparation And Properties Of Antioxidant Peptide From Rice Bran Protein
165. Fermentation Technology And Flavor Changes Of Shrimp Head Enzymatic Hydrolysate With Mixed Starter Cultures
166. Enzymatic Modification Of Casein Hydrolysate In Ethanol-water Medium And Its Modified Properties
167. Purification And Properties Assessment Of Amaranth ACE Inhibitory Peptides
168. The Research On Protein Hydrolysate Of Yongchuan Douchi And Melanin Formation
169. Furfural Production Using Hydrolysate From Eucalypt Woodchips Pre-hydrolysis
170. Study On Effect Of Acetic Acid On Cell Growth And Lipid Accumulation Of Trichosporon Fermentans
171. Preparation Of Porous Corn Starch And Its Absorption Of Metal Ions And Protein Hydrolysate From Chicken Blood
172. Preparation Of ACEI Peptides From Rice Bran By Integration Of Enzymatic Hydrolysis And Membrane Separation
173. Preparation And Purification Of Iron Binding Peptides From Soybean Isolate Protein Hydrolysate
174. The Study On Utilization Of Waste Sweetpotato Vines As A New Source For Microbial Oil Production
175. Ultrafiltration Treatment Tilapia Meat Enzymatic Hydrolysate And The Effect On Flavor Substances
176. Study On The Purification And Bioavailability Of Calcium-binding Peptides From Tilapia Scale Protein Hydrolysate
177. Production Of The Feeding Polypeptide Powder From The Grass Carp Viscera
178. Lipid Accumulation Mechanism In Chlorella Protothecoides Cells By Two-step Cultivation Method With PSH As Carbon Source
179. Study On The Antioxidantive Activity Of Enzymatic Hydrolysates Of Corn Proteins
180. Enzymatic Hydrolysis Characteristics Of Duck Bone And Duck Flavor Preparation Of Its Hydrolysate
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