koji-making - Globe Thesis

Keyword [koji-making] Result: 1 - 20 \| Page: 1 of 2
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 The Trends Of The Natural Koji-Making Process Of Douchi
6.	Aspergillus Oryzae Mutated By Ion Implantation And Optimization Of Fermentation Technology Of Soy Sauce
7.	Process Optimization In Soy Sauce Fermentation And Its Effect On Soy Sauce Quality
8.	The Studies Of Bean Sauce Fermentation
9.	The Effects Of Cooking Time On Physicochemical Properties Of Soybean Paste
10.	Study On The Fermentation Of Silkworm Pupa With Multi-strains
11.	Biological Development And Utilization Of Low-value Aquatic Products
12.	Purification And Characterization Of Amylase From Aspergillus Oryzae In Soy Sauce Koji
13.	A Halophilic Aromatic Yeast Coordination With Aspergillus Oryzae In Koji Making Of Soy Sauce Brewing
14.	Study On Multi-strain Koji-making And Enzyme Activity Regulation Of Aspergillus Type Douchi Koji
15.	The Dynamic Changes Of Microflora And Inhibition Of α-Glucosidase By The Functional Components In Douchi
16.	Study On Process Of Fermented Seaweed Sauce
17.	The Evolution And Formation Mechanism Of Key Aroma Compounds During The Process Of High-salt Liquid Fermentation Soy Sauce
18.	The Research Of Sauce Slag Used In Soy Sauce Fermentation
19.	Studies On Koji-making And The Process Of Spirulina Soy Sauce Production
20.	Study On Mixed Fermentation By Multi-strains Of Aspergillus Oryzae And Aspergillus Niger
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