Actinobacillus succinogenes NJ113利用豆饼粉为氮源发酵制备丁二酸
Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113
Clostridium scindens ATCC 35704 中的D-塔格糖-3-差向异构酶的克隆表达、纯化及活性研究
Cloning, Expression,Purification and Characterization of D-Tagatose-3-Epimerase from Clostridium scindens ATCC 35704
脱脂乳的氧化交联处理以及对凝固型酸奶流变学的影响
Oxidative Cross-linking of Skimmed Milk and Its Effects on the Rheology of the Prepared Set-yoghurt
L-抗坏血酸对大豆肽美拉德反应体系色香味的影响
Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
TGase交联对alcalase水解大豆分离蛋白起泡性的影响
Effects of TGase Cross-linking on Foaming Properties of Hydrolytic Products from Soy Protein Isolate by Alcalase
红外光谱法研究改性蛋白对小麦面浆糊化的影响
The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry
酸法去酰胺提高大豆分离蛋白持水性的研究
Study on Improving the Water Absorption Capacity of Soybean Protein Isolate by Acidic Deamination
三株植物乳杆菌降胆固醇机理
Study on the Cholerterol-reducing Mechanism of Three Lactobacillus plantarum Strains
白腐菌混菌发酵玉米芯木质素酶系分泌的种属互惠性研究*
The Study on the Reciprocity of the Lignin-degrading Enzymes Secretion by White-rot Fungi Under the Co-fermentation in Corn-cob medium
黄酒发酵液中产生物胺乳酸菌的分离鉴定与评价
Isolation，Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from the Fermentation Broth of Chinese Rice Wine
脐橙醋半连续发酵工艺
Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production
猪骨素发本地及其产物的电泳分析
Porcine Bone Extract Fermentation and Electrophoretic Analysis
透析培养法稳定出芽短梗霉摇瓶发酵条件的研究
Stabilize the Cultural Conditions of Aureobasidium pullulans by Dialysis Cultivation
微滤膜偶联生物反应器制备泡菜发酵剂
Production of Pickle Starter by Bioreactor Coupled with Micro-filtration Membrane
动物蛋白水解酶法制备梅鱼鲜味酶解液
Research on the Delicious Enzymatic Hydrolysis of Small Miscellaneous Fish by the Enzyme of Animal Protein
草鱼鱼鳞蛋白酶解产物功能特性及抗氧化性的研究
Studies on Functional Properties and Antioxidant Activity of Protein Hydrolysates from Grass Carp (Ctenopharyngodon idellus) Scale
米曲霉粗酶和商业蛋白酶对马氏珍珠贝肉酶解特性的比较
Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases
樟芝固态发酵产品活性代谢产物分析
Study and Analysis on Active Components of Antrodia camphorata by Solid State Fermentation
超声波对蔗糖溶液中树枝冰晶生长速度的影响
Effect of ultrasound on the growth velocity of dendritic ice in sucrose solution
益生元及促生因子促使鼠李糖乳杆菌对牛骨钙转化
Prebiotics and Growth Factors Precipitate Lactobacillus rhamnosus Fermented
Cattlebone for Calcium Transformation
以稻杆粉为基质获得灵芝高附加值产品的工艺优化
Study on the Optimized Medium for High Additional Value Products by Ganoderma lucidum in Submerged Culture Using Rice Stalk Powder
枳椇果梗不同类型本分酸含量及抗氧化活性
Determination of Four Different Phenolic Acids of Hovenia acerba Fruit and Their Antioxidant Activities
树舌产糖培养基的选择及树舌粗多糖的纯化
Medium Selection for the Production of Sugar and Purification of Ganoderma Applanatum Crude Polysaccharide
重离子诱变对木聚糖酶产生菌产酶的影响
Studies on the Effects of Heavy-ion Irradiation Xylanase by Streptomyces sp.
激光复合诱变选育那西肽高产菌及其代谢特性的研究
Breeding of High-yield Nosiheptide Strain by Laser Compound Mutation and Studying on Metabolic Properties
分子感官科学及其在食品感官品质评价方面的应用
The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation
马铃薯淀粉工业废水的环境影响与资源化利用
The Environmental Impact and Utilization of Wastewater from Potato Starch Industry
液态发酵法产Lovastatin研究的进展
The Research Progresses on the Production of Lovastatin by the Liquid Fermentation
免疫磁捕获-实时荧光PCR快速检测两中沙门氏菌
Rapid Detection of Salmonella in Chicken by Immunomagnetic Capture-real Time PCR Assay
食源性致病菌多重实时荧光PCR检测扩增内标的构建及评价
Construction and Evaluation of an Internal Amplification Control for Multiplex Realtime PCR Detection of Foodborne Pathogens
微波消解-火焰原子吸收光谱法测定市售3种珍珠粉中金属元素
FAAS Determination of Metal Elements in three kinds of Pearl Powder with Microwave Assisted Digestion
超高效液相色谱-串联质谱法同时测定鱼、肉类罐头食品中的BADGE、NOGE及其衍生物
Determination of Bisphenol a Diglycidyl Ether (BADGE)Novolac Glycidyl Ethers(NOGE) and Its Derivatives in Canned Fish and Meat by Ultra-performance Liquid Chromatography with Tandem Mass Spectrometry
猪脂控制氧化及其香气成分GC-MS分析
Oxidation Control and Odors Analysis of Lard by GC-MS
液相串联质谱法测定豆制品中的碱性橙Ⅱ和碱性嫩黄O
Determination of Food Color of Basic Orange 2 and Basic Flavine 0 in Bean Products by LC-MS/MS
荔枝果醋产品中挥发性成分的分离与鉴定
Separation and Identification of Volatile Compounds in Leechee Vinegar
离子色谱法测定果酒中的有机酸
Determination of Organic Acids in Fruit Wine by Ion Chromatography
富硝芹菜粉加工过程中脱色工艺的研究及其在肉制品中的应用
Study on Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products
滚揉时间和食盐水浓度对鸡肉调理制品的食用品质的影响
Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken
超高压与热处理对火龙果汁流变特性影响比较
Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice
酶法制备鲜枣混浊汁
Optimization of Cloudy Jujube Juice Produced by Enzymatic Hydrolysis
大孔树脂纯化黑粒小麦麸皮色素及其初步鉴定
Identification and Purification of Pigments in Black Wheat Bran by Macroporous Resin
茶末水溶性膳食纤维碱法提取工艺及品质分析
Analysis of Quality and Extraction of Soluble Dietary Fiber from Tea Dust by Alkali Treatment
脱脂豆粕大豆皂苷提取物的定性分析和抗油脂氧化
Qualitative Analysis of Soybean Saponins from Defatted Soy Meals and Their Protecting Effect Against Lipid Oxidation
1-MCP和真空包装对半脱涩磨盘柿常温保脆效果的影响
Effect of 1-Methylcyclopropene and Vacuum Packaging on Crispiness-keeping in Room Temperature of Incomplete De-astringency Mopan persimmon
利用纳豆菌和乳酸菌共同发酵奶液
Research About Fermentation Milk with Bacillus natto and Lactobacillus
BEKAPLUS FS 对酸奶品质的影响
Study on the Effect of BEKAPLUS FS on Yogurt Quality
Sporidiobolus pararoseus发酵产物中类胡萝卜素的分离与鉴定
Purification and Determination of Carotenoids in Yeast Sporidiobolus pararoseus
罗非鱼鱼皮鱼鳞蛋白的酶解及超滤分离
Characteristics of Enzymatic Hydrolysates of Tilapia skin Protein and Effects of Ultrafiltration on it
北京地区消费者对葡萄酒等级和原产地制度认知研究
Cognitive analysis of Beijing consumers about wine ranking and appellation systems
乳酸菌在燕麦基质中生长特性的研究
Studied on the Growth Characteristics of Lactic Acid Bacteria in the Full Oat Substrate
塑料箱式气调对樱桃冰温贮后货架品质的影响
The effect of modified atmosphere box on the quality of freezing cherry
磷酸化改性提高蛋清粉凝胶性的研究*
Study on improvement of gel property of Egg white powder by Phosphorylation*
白腐菌混菌发酵玉米芯木质素酶系分泌的种属互惠性研究 *
The study on the reciprocity of the lignin-degrading enzymes secretion by white-rot fungi under the co-fermentation in corn-cob medium
离子色谱法测定果酒中的有机酸
Determination of organic acids in fruit wine by Ion Chromatography
BEKAPLUS FS 对酸奶品质的影响研究
Study of the effect of BEKAPLUS FS on yogurt quality
益生元及促生因子促使鼠李糖乳杆菌对牛骨钙转化
Prebiotics and growth factors precipitate Lactobacillus rhamnosus fermented
cattlebone for calcium transformation