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Keyword [Koji]
Result: 1 - 20 | Page: 1 of 5
1. Study On Optimizing Enzyme System By Using Multi-strains During Koji Making And Improving Quality Of Soy Sauce
2. Research Of Some Physiological Active Substance By Fermentation Of Monascus Spp.
3. Study Of Aspergillus Oryzae In Sauce Koji And Koji-Making Technics
4. Experimental Research On Koji-making And Fermentation In The Process Of Soy Sauce
5. Study On New Methods Of Stereoselective Bioreduction
6. Studies On Functional Monacsus-nata Complex
7. Optimization Of Making Koji And Fermenting Conditions On The Process Of Brewing Special Millet Paste
8. Study On The Trends Of The Natural Koji-Making Process Of Douchi
9. Studies On Improving Alcohol Yield Utilizing Cassava As Raw Material
10. Development And Component Analysis Of Hippophae Rharmmoides Vinegar
11. Screening And Optimization Of Producing Enzyme Condition Of Excellent Rhizopus In Chinese Koji
12. Aspergillus Oryzae Mutated By Ion Implantation And Optimization Of Fermentation Technology Of Soy Sauce
13. The Breeding Of Highly Protease And Amylase Producing Strain Isolated From Fermentated Soybean Paste
14. Study On The Formation And Application Of Flavor Substances In Multi-strain Fermentation Of Soy Sauce
15. Study On The Preparation Of Koji With Soybean Residues And Antioxidants Activity Of Its Extract
16. The Study On Producing Technology Of Nutritional Soy Sance With Rich Isoflavone Aglycones
17. Separation & Identification Of Mould And Optimization Of Culture Conditions From The Traditional Sauce Koji
18. Soy Sauce Fermented From Koji By Aspergillus Oryzae And Monascus Sp. With Corn Starch Cake As The Main Raw Material
19. Study On The Improvement Of The Enzyme Activity Of Aspergillus Oryzae Koji And The Promotion Of Fermentation Process
20. Process Optimization In Soy Sauce Fermentation And Its Effect On Soy Sauce Quality
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