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Keyword [Sichuan pickle]
Result: 1 - 11 | Page: 1 of 1
1. Study On Isolation And Selection Of Yeast From Sichuan Pickle And Its Application
2. Screening Of Optimal LAB Strains From Sichuan Pickle Vegetables And The Research On Fermentation Condition
3. Bacterial Diversity Of Sichuan Pickle And Screening Of Strains With Potency For Degrading Biogenic Amines
4. Study On Microbial Communities In Sichuan Pickles And Isolation,Selection Of Preferable Lactic Acid Bacteria
5. Analysis Of Microorganism Community Structure In The Fermentation Process Of Sichuan Traditional Pickles And Industrial Pickles
6. Study On The Dynamic Change Law And Fermentation Performance Of Yeasts During The Fermentation Process Of Traditional Sichuan Pickle
7. Dynamic Changes Of Lactic Acid Bacteria Flora During The Fermentation Of Sichuan Pickle And Its Effects On The Flavor Of Pickle
8. Impact Of Old And Fresh Brine On The Sichuan Kimchi Lacticacid Bacteria Community
9. Mutation Analysis Of Reduced F1F0-ATPase Lactobacillus Plantarum And Application In Sichuan Pickle As Probiotics Adjunct
10. Isolation,Identification And Characteristics Analysis Of Spoilage Bacteria In Sichuan Pickle During The Deteriorating Process
11. Effects Of Different Salt Concentrations On The Bacterial Community Structure And Quality During The Fermentation Process Of Traditional Sichuan Pickled Cabbage
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