The present situation of Douchi,natto and tempeh;
豆豉、納豆及天培的研究進展
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纖溶酶液體發(fā)酵生產(chǎn)條件的研究
Study on douchi production with multi-strain koji-making;
豆豉多菌種制曲工藝的研究
The production of fermented soybeans with aspergillums;
米曲霉發(fā)酵法制作豆豉新工藝
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉豬肉醬軟罐頭工藝的研究
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分離及其產(chǎn)蛋白酶特性研究
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆異黃酮的提取工藝研究及成分分析
Fermentation technology of the flavor lobster sauce
風(fēng)味豆豉釀造技術(shù)的研究
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固態(tài)發(fā)酵工藝的響應(yīng)面優(yōu)化
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后發(fā)酵過程中微生物菌相的變化
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然發(fā)酵豆豉后發(fā)酵過程的動態(tài)分析
Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans
豆豉及黑豆中異黃酮提取與檢測研究
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
傳統(tǒng)陳窖豆豉粑和霉菌型豆豉揮發(fā)性風(fēng)味化合物研究
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成發(fā)酵技術(shù)的研究
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸桿菌中的表達
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然發(fā)酵豆豉后發(fā)酵過程的動態(tài)分析
Identification of Salmonella in lobster sauce with real time PCR
絕對定量PCR快速檢測豆豉沙門菌
Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)
豆豉纖溶酶Subtilisin FS33的提取純化與鑒定
Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;
水豆豉和納豆的理化特性及抗突變效果的比較
Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.
讓我給你介紹一下陽江“三件寶”：豆豉、漆器、小刀。
Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;
陳窖豆豉粑益酵菌、風(fēng)味物及黑色物質(zhì)研究
Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;
豆豉纖溶酶的制備、酶學(xué)特性及功能性質(zhì)研究
Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);
豆豉溶栓酶的表達、復(fù)性、純化及其藥理學(xué)研究
Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;
曲霉型豆豉發(fā)酵機理及其功能性的研究
Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;
豆豉溶栓酶的純化及其基因的克隆與表達研究
Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;
豆豉溶栓酶的分離純化及酶學(xué)性質(zhì)研究
Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;
豆豉纖溶酶高產(chǎn)菌株的篩選及酶學(xué)性質(zhì)的研究
Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;
不同輔料對淡豆豉炮制過程及質(zhì)量影響的研究
Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme
豆豉溶栓酶基因的克隆表達及其體外進化研究