Keyword [Lactobacillus] Result: 181 - 200 | Page: 10 of 10 181.  Study On High-Activity Concentrated Starter And Microcapsule Of Lactobacillus Acidophilus 182.  Preparation And Bioactivity Evaluation Of Lactobacillus Helveticus Starter And Its Fermentation 183.  Investigation On Casein Phosphopeptides In Lactobacillus Helveticus Dairy Products 184.  Study On Development And Production Of Lactobacillus Fermented Soybean And Milk Drink 185.  Study On The High-density Cultivation And Freeze-drying Processing Of Lactic Acid Bateria 186.  Study On Producing Broad Bean Peptide And Its Bioactivity 187.  The Searches On The Relationships Of Flavor And Enzymes In Yoghourt 188.  The Character Of Soy Protein Isolate Fermented By Lactobacillus Acidophilus And Its Influence On Quality Of Bread 189.  The Researche Of Sweet Corn-Yogurt's Technology And Flavor 190.  Research On Optimization Of Fermentation Conditions And Isolation Of Nitrite Reductase Produced By Lactobacillus Brevis 191.  Production Of ACE-inhibitory Peptides By Lactobacillus Casei D400 192.  Screening And Characterization Of Cholesterol-Lowering Lactic Acid Bacteria And Research Into The Mechanism Of Degradation 193.  The Construction Of The Lactobacillus Fermentum MG 2CRS Mutant And Its Changes On Probiotic Effects 194.  The Effect Of Milk Based And Culture Composition On L. Casei Zhang And B. Animalis V9 Fermentation Characteristics 195.  Isolation And Identification Of Lactic Acid Bacteria For The Pickles From Some Regions In Si Chuan Province 196.  The Study On Probiotic Properties And CLA Production Ability Of Lactobacillus Plantarum 197.  Structure Analysis And Biosynthetic Genes Of Exopolysaccharide From Lactobacillus Plantarum C88 198.  Studies On The Application Of Lactobacillus Helveticus And Lactobacillus Casei In Soy-based Yogurt Preparation 199.  Studies On Improving The Content Of CLA In Fermented Milk 200.  Studies On Breeding And Agents Prepared Core Technology Of Lactobacillus Specific For Vegetable Fermentation   <<First  <Prev  Next>  Last>>  Jump to

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