发状念珠藻藻蓝蛋白分离纯化及性质研究*
Purification and Characterization of C-phycocyanin from Liquid Cultured Nostoc flagelliforme Cells
白黄侧耳溶栓酶的分离纯化及特性分析
Pruification of Fibrinolytic Enzyme from Cultured Mycelia of Pleurotus cornucopiae
鲍鱼脏器糖蛋白超声辅助提取工艺及分离纯化的研究
Study on the Ultrasound-assisted Extraction and Purification of Abalone Visceral Glycoprotein
中温α-淀粉酶高产菌株的选育及其粗酶性质
Screening of Middle-temperature α-amylase Producing Strain and Characterization of α-amylase
Bacillus sp. nov SK006中纤维蛋白溶解酶的克隆及其在大肠杆菌中的表达
Cloning of Fibrinolytic Enzyme from Bacillus sp. nov SK006 and Its Expression in Escherichia coli
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
搅拌对谷氨酸棒杆菌絮凝的影响
Effect of Agitation on the Flocculation of Corynebacterium Glutamicum
免培养技术对浓香型白酒大曲中细菌多样性的研究
Phylogenetic Diversity Analyse of Bacteria in Gujing-flavor Liquor Daqu Using Culture Independent Method
浓香型白酒控温发酵下糟醅典型微生物的变化趋势
Trends of Microbes in Temperature-control Fermentation Material of Strong-flavor Chinese Liquor
超临界二氧化碳处理腐生酵母菌细胞内外pH值的变化研究
Determination of Extracellular and Intracellular pH of Saprophytic Yeast Suspension Under Supercritical Carbon Dioxide Treatment
大豆蛋白水解物对酿酒酵母生长和发酵性能的影响
Effects of Soy Protein Hydrolysates on the Growth and Fermentation Characteristics of Brewer’s Yeast
毕赤酵母表面展示米黑根毛霉脂肪酶发酵小试条件的研究
Production of Rhizomucor miehei Lipase Displayed on Pichia pastoris Cell Surface Under Lab-scale Culture
一株马乳酒样乳杆菌胞外多糖理化性质的研究
Physiochemical Properties of Exopolysaccharide Produced by Lactobacillus kefiranofaciens ZW3
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
乳清分离蛋白-可溶性淀粉接枝物的制备及其理化性质研究
Preparation and Physicochemical Properties of Whey Protein Isolate-Soluble Starch Conjugate
蓝靛果汁花色苷热降解动力学的研究
磷酸化改性提高蛋清粉凝胶性的研究
Study on Improvement of Gel Property of Egg with Powder by Phosphorylation
三频槽式超声处理对盘管中黄酒陈化的影响
The Effects of Ultrasonic Treatment Under Three Frequencies on Chinese Rice Wine Maturation in Coil Pipe
高盐稀态法酿造酱油过程中L-酪氨酸的析出规律
Study on the Generation of L-Tyrosine in Suspension Fermentation of Soy Sauce
pheS基因序列分析在干酪乳杆菌群种水平鉴定中的应用
Species Identification of the Lactobacillus casei Group by pheS Gene Sequences Analysis
自然发酵乳中粪肠球菌和屎肠球菌的四种鉴定方法的比较
Comparison of Four Methods for Differentiation of Enterococcus faecalis and Enterococcus faecium
混菌固态发酵菜籽粕制备菜籽肽的菌种筛选试验研究
Study on Screening of Strains Used for Preparing Rapeseed Peptide from Rapeseed Meal by Mixed Fermentation
超高压均质参数对酵母破壁率的影响
Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption
高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究
The Study on Jerusalem artichoke pickle Fermented Directly by lactobacillus plantarum Producing Higher Extracellular Polysaccharide
不同方法制备豌豆抗性淀粉及其性质研究
Study on Preparation and Properties of Pea Resistant Starches with Different Methods
酸酶法制备纳米豆渣纤维素的技术研究
The Preparation of Nanocrystalline Cellulose by Acid and Enzymatic Method
食品中丙烯酰胺吸附功能材料的合成及其选择性能研究
Synthesis and Characterization of the absorbent material of Acrylamide
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
碳酸氢钠与酶制剂共用制备无铝油条
Study on the Aluminum-free Fried Bread Stick by Using Baking Soda and Enzymes
利用马铃薯淀粉生产的废水及废渣发酵制备蛋白饲料
The Preparation of Fermented Protein Feed from Waste Water and Wastes of Potato Starch Processing
胡萝卜微波真空干燥实验研究
Study on Microwave-vacuum Drying of Carrots
喷射蒸煮辅助提取对花生分离蛋白结构和功能的影响
The Effecsts of Steam Jet Cooking Assisted Extraction on the Sturcture and Function of Peanut Protein Isolate
揭竹过程中浆液成分与腐竹品质的变化及其相关性研究
Change of Soymilk Composition and Yuba Quality and Their Correlation on the Formation of Yuba
不同北高丛蓝莓品种抗氧化物质及其抗氧化活性研究
Study on the Biological Active Substances and Antioxidant Capacity in Various Cultivars of Northern Highbush Blueberry Fruits
EGCG甲基化衍生物的清除DPPH自由基活性和总抗氧化活性
DPPH Scavenging Activity and Total Antioxidant activity of Methylated EGCG Derivatives
青梅花、枝、叶中多酚的抗氧化活性及稳定性的研究
Study on Antioxidant Activity and Thermal Stability of Polyphenol from Flowers, Branches and Leaves of Prunus mume
马铃薯块茎粗多酚体外抗氧化活性研究
Antioxidant Activities of crude Polyphenol Extracts from Potato Tuber in vitro
北京地区消费者对葡萄酒等级和原产地制度的认知
Cognitive Analysis of Beijing Consumers About Wine Ranking and Appellation Systems
大豆卵磷脂DNA提取方法研究及其应用
Study and Application of DNA Extraction Methods for Soybean Lecithin
双层平板法对海产食品中副溶血性弧菌定量效果评价
Evaluation of a Double Layer Agar Plate for Direct Enumeration of Vibrio parahaemolyticus in Seafood
鉴定金黄色葡萄球菌的多重PCR方法
Multiplex PCR for Identification of Staphylococcus aureus
辣椒红素对照品的制备
Preparation of High Purity Capsanthin
江西茶鲜叶重金属状况评价探讨
Assessment Discussion on the Degree of Heavy Metals in Fresh Tea Leaves from Jiangxi Province
气相色谱法同时测定多糖中的中性糖、糖醛酸、氨基糖和唾液酸
Simultaneous Determination of Neutral Sugar, Uronic Acid, Amino Sugar and Sialic Acid of Polysaccharides by Gas Chromatography
壳聚糖衍生物对香菇生物涂膜保鲜研究*
Effects of Chitosan Derivative Coating on the Postharvest Lentinus edoes
高直链玉米淀粉复合膜的应用特性及保鲜荷兰豆的研究
Study on Application Properties of High-amylose Cornstarch Complex Films and Preservation of Sweet Broad Pea
杨梅果实采后抗氧化活性变化及其与苯丙烷类代谢的关系
The Correlation of Antioxidant Activity and Phenylpropnaoid Metabolism in Postharvest Chinese Bayberry Fruit
冰温结合CT-2保鲜剂对玫瑰香葡萄贮藏品质及生理的影响
Effect of Controlled Freezing Point Storage Combined with CT-2 Preservative on Postharvest Quality and Physiology of Muscat Hamburg Grape
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
高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究
壳聚糖处理对纽荷尔脐橙果实采后生理及贮藏效果的影响
Effects of Chitosan Treatment on Postharvest Physiology and Storage of Newhall Navel Orange
食品中丙烯酰胺吸附功能材料的合成及其选择性能研究*
蓝靛果汁花色苷热降解动力学的研究
Thermal degradation dynamic of Anthocyanins in Lonicera edulis Turcz Juice
肉牛屠宰工序微生物污染状况分析和喷淋减菌技术研究
Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass
蛹虫草液态发酵过程中有效成分的动态积累变化
Study on the Active Components Accumulation in Cordceps Militaris Throngh Femention Process
蛋白酶在乙醇溶液中的性质及构象研究
The Properties and Conformation of Proteases in Ethanol Solution
异构酒花浸膏中异α-酸氢化工艺优化
Technology Optimization on Hydrogenation of Isomerized Alpha-Acids in Isomerized Hops Extracts