fermented milk - Globe Thesis

Keyword [fermented milk] Result: 1 - 20 \| Page: 1 of 9
1.	Identification And Biodiversity Of Yeasts Isolated From Traditional Fermented Milk Products In Xinjiang And Qinghai Of China
2.	Biodiversity Of Lactobacilli From Traditional Fermented Milk In Tibet, Xinjiang And Yunnan Of China
3.	The ACE-inhibitory Preparation Derived From Fermented Milk
4.	Probiotic Properties And Applications Of Lactobacillus Acidophilus In Selected Dairy Products
5.	Exopolysaccharides By Lactic Acid Bacteria And Their Contribution To Fermented Milk
6.	Studies On The Biological Properties Of Lactobacillus Acidophilus And Its Application In Fermented Milk
7.	Screening Of Super LAB Strains From Natural Fermented Milk In Western Sichuan Plateau
8.	Screening Of Lactobacillus For Efficient Cholesterol-degrading And Its Application In Fermented Milk
9.	Analysis Of Bacteria Group For Fermented Milk With Tibetan Linggu And Study On Compound Starter
10.	Isolation, Screening And Identification Of Lactic Acid Bacterium From Traditional Fermented Milks In Ganzi Region Of Gansu
11.	Screening Of LAB Strains Isolated From Minority Natural Fermented Dairy Products With High-acetaldehyde Producing And Optimizing Their Fermentation Conditions
12.	Studies On The Screening And Fermentation Conditions Of Fine LAB Strains From Natural Fermented Milk
13.	Studies On ACE Inhibitory Activity And γ-aminobutyric Acid In Fermented Skim Milk By Lactobacillus
14.	Study On The Lactic Acid Bacteria Fermented Milk With Angiotensin Converting Enzyme Inhibitory Effect
15.	Studies On The Biological Properties Of Lactobacillus Reuteri And Function Fermented Milk
16.	Chemical And Microbiological Compositions And Identification Of Lactic Acid Bacteria In Traditional Fermented Milk Of Tibet In China
17.	Influence Of Probiotic L. Casei Zhang On Texture, Aroma Generation And Sensory Characteristics Of Fermented Milk
18.	Investigation On Peptides And ACE Inhibitory Activity In Lactobacillus Helveticus Fermented Milk
19.	Production Of ACE-inhibitory Peptides By Lactobacillus Casei D400
20.	The Effect Of Milk Based And Culture Composition On L. Casei Zhang And B. Animalis V9 Fermentation Characteristics
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