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Keyword [Lactobacillus Rhamnosus]
Result: 1 - 20 | Page: 1 of 3
1. Study On Molecular Breeding Of Lactobacillus Rhamnosus And L-lactic Acid Fermentation
2. Process Optimization For Efficient Production Of L-Lactic Acid Using Lactobacillus Rhamnosus
3. Production Of L-lactic Acid From Waste Cellulosic Materials Using Microbial Mixed Culture
4. Study On Effect Of LGG On Quality And Storage Property Of Yogurt
5. Study On Lactic Acid Fermentation Technology By Rhizopus Oryzae And Lactobacillus Rhamnosus
6. Study On The Technology Of Soybean Milk Fermentation By Lactobacillus Rhamnosus And Lactobacillus Casei
7. Study On The High Cell-Density Freeze-Dried Powder Of Lactobacillus Rhamnosus (ATTC53103) Under Insustrialization
8. Screening Of Human Lactic Acid Bacteria And Its Immunoregulation In Mice
9. Studies On Antioxidant And Bacteriostatic Activities Of Fermented Soybean Wheys
10. Research On Electroporation Processing Of Lactobacillus Delbrueckii Subsp. Bulgaricus, Lactobacillus Rhamnosus And Lactobacillus Casei With The Vector PMG36e
11. L-lactic Acid Bacteria Species Breeding And Suspended And Immobilized Acidogenic Optimization
12. Researches On The Safety And Application In Yogurt Of Hemp Seed Oil
13. High Cell Density Culture Of Lactobacillus Rhamnosus NCU239
14. Breeding Of The High Temperature Resistant High Production Lactobacillus Rhamnosus And Study Of The New Lactic Acid Fermentation Technology
15. Study On Using Food Waste To Produce Lactic Acid And Fumaric Acid
16. Studies On DVS Starters Of Lactobacillus Rhamnosus GG
17. Screening Of Exopolysaccharide-producing Lactobacilli And Separation, Structure And Bioactivities Of Exopolysaccharide
18. Storage Stability And Intestinal Tolerability Of Yogurt Soymilk Fermented By Lactobacillus Rhamnosus As Well As Yogurt Soymilk Fermented By Lactobacillus Casei
19. Prciduction Of Chitin From Sjirimp Wastes By Microbiological Method
20. Extraction And Identification Of Antioxidants From Lactobacillus Rhamnosus B10and The Optimization Of Strain Fermentation Conditions
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