谷氨酸連續(xù)等電結(jié)晶中主要污染微生物野生酵母的鑒定與防治
Identification and Prevention of the main Contaminative Microorganisms -wild Yeast Stain in the Process of the Continuous Crystallization of L-glutamic Acid Production
燕麥分離蛋白分子修飾對(duì)其形貌及功能特性的影響研究
Study on and Morphology and Functional Properties of the Modified Oat Protein Isolate
茉莉酸甲酯提高膜醭畢赤酵母對(duì)楊梅果實(shí)采后綠霉病生防效力的研究
Study on Imporved Biocontrol of Pichia membranifaciens for Control of Green Mold Decay on Chinese Bayberry Fruit by Methyl jasmonate
克魯斯假絲酵母ZJB 09162羰基還原酶產(chǎn)酶條件的研究
Optimization of Culture Conditions for Carbonyl Reductase by Candida krusei ZJB 09162
赤霞珠葡萄自然發(fā)酵過程中酵母菌的分離與鑒定
Identification of Yeasts Isolated from Spontaneous Fermentation of Cabernet Sauvignon
產(chǎn)耐熱纖維素酶菌株的分子鑒定及產(chǎn)酶條件優(yōu)化
Molecular identification and Characterization of a Thermostable Cellulase-Secreting Strain
玉米胚谷氨酸脫羧酶的性質(zhì)
Some Properties of Glutamate Decarboxylase from Corn Germ
驢血清膽堿酯酶的生化性質(zhì)研究
Biochemical Characterization of Butyrylcholinesterase from Donkey Serum
菜籽水解蛋白不同組分的體外功能性質(zhì)研究
Study on Different Components’ Functional Properties in vitro of Rapeseed Protein Hydrolysates
脈沖電場(chǎng)前處理玉米醋酸酯淀粉的物化性質(zhì)研究
Physico-chemical Characteristics of Corn Starch Acetate Pretreated by Pulsed Electric Fields （PEF）
營(yíng)養(yǎng)條件對(duì)綠僵菌生長(zhǎng)特性和抑菌活性的影響
Effects of Different Nutrition on the Biological Characteristics and Antifungal Activity of Metarhizium anisopliae
玫瑰茄紅色素的純化及其結(jié)構(gòu)鑒定
Study on the Purification and the Structure of Roselle Calyx Red Pigment
酶法水解蟹殼蛋白
Study on Enzymatic Hydrolysis of Protein in Decalcified Crab Shell
產(chǎn)酸性蛋白酶微生物的篩選及其在玉米淀粉生產(chǎn)中的應(yīng)用
Screening of Microorganisms for Production of Acid Protease and Its Application in Production of Corn Starch
pH值及乳酸菌對(duì)米曲霉固態(tài)制曲過程的影響
The Effects of pH and Lactic Acid Bacteria on the Process of Aspergillus oryzae Solid-state Koji-making
大孔樹脂純化黑粒小麥麩皮色素及其初步鑒定
Identification and Purification of Pigments in Black Wheat Bran by Macroporous Resin
阿卡波糖發(fā)酵過程的放大研究
Study on the Scaling-up of Acarbose Fermentation Processes
新型防腐劑富馬酸單環(huán)己酯的合成研究
Synthesis of New Preservative Mono-cyclohexyl Fumarate
魚鱗明膠與哺乳動(dòng)物明膠性質(zhì)的比較研究
The Comparative Study of Gelatin from Fish Scale and Mammals
大豆蛋白凝膠制備及其性質(zhì)研究
Research on the Preparation and Properties of Soybean Protein Gel
膜分離技術(shù)應(yīng)用于霉酚酸生產(chǎn)的工藝研究
Study on Mycophenolic Acid Production with Membrane Separation
可食用脫脂米糠的制備
Preparation of Edible Defatted Rice Bran
油莎豆飲料的研制
Development of Cyperus Esculentus Beverage
浸泡條件對(duì)工芽大豆中硒富集量的影響
Effect of Steep Conditons on Se-accumulation in Germinating Soybean
糟醉帶魚感官品質(zhì)與理化指標(biāo)的相關(guān)性研究
Study on the Correlations Between Sensory Qualities and Physicochemical Properties
of Vinasse Hairtail
四種干燥方法對(duì)荔枝果肉干制品品質(zhì)影響的研究
Quality Properties of Dried Lichee Prepared by Four Drying Methods
濃香型白酒發(fā)酵溫度調(diào)控對(duì)主要香味成分生成的影響
Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-flavor Chinese Liquor Fermentation
紫米酒發(fā)酵工藝條件的探索性綜合分析
Exploratory and Comprehensive analysis of Purple-rice Wine Fermentation
食源性血管緊張素轉(zhuǎn)化酶抑制肽的研究
Studies on ACE Inhibitory Peptide Derived from Food Protein
基因組改組技術(shù)及其在工業(yè)微生物改良中的應(yīng)用
The Technology of Genome Shuffling and Its Application in Improvement of Industrial Microbiology
橙汁非酶褐變機(jī)制及控制措施
Non-enzymatic Browning Mechanism of Orange Juice and Its Control
ICP-MS技術(shù)在茽茶葉質(zhì)量控制中的研究進(jìn)展
Esearch Progress on the Application of ICP-MS in Quality Control of Tea
深冷技術(shù)在益生菌生產(chǎn)中的應(yīng)用
The Application of Cryogenic Freeze Technique in Probiotics Production
采用高效液相色譜串聯(lián)質(zhì)譜法分析黑粒小麥麩皮中的花色苷組成
HPLC Tandem Mass Spectrometry to Analysis Anthocyanins Composition from Black Wheat Bran
反相高效液相色譜法同時(shí)測(cè)定生物轉(zhuǎn)化液中的反式茴腦、茴香醛和茴香酸
Analysis of Trans-anethole,Anisaldehyde and Anisic Acid in Biotransformation Liquids by Reversed Phase High Performance Liquid Chromatography
磷鉬藍(lán)分光光度法測(cè)定有機(jī)磷農(nóng)藥殘留量的改進(jìn)*
Improvement of Spectrophotometric Determination of Organic Phosphorus Pesticide by Phospho-Molybdenum Blue
牛奶脂肪含量對(duì)超聲波檢測(cè)參數(shù)的影響研究
Effect of Milk Fat on Ultrasonic Parameters
蜂膠類保健食品中吡啶甲酸鉻含量測(cè)定的改進(jìn)方法*
An Improved Method for the Detection of Chromium Picolinate in Propolis Healthy Food
食品中小麥致敏成分的常規(guī)PCR檢測(cè)方法的建立
A Conventional PCR for the Detection of DNA from Wheat Allergen in Food
金針菇與茶樹菇揮發(fā)性成分的研究
Analysis of Volatile Components of Flammulina velutiper and Agrocybe chaxingu
滸苔膳食纖維提取及其功能性初步研究
Study on the Extraction and Function Properties of Dietary Fiber from Enteromorpha prolifera
SP850樹脂分離蘿卜硫素的研究*
Separation of Sulforaphen by SP850 Macroporous Resin Adsorbent
香菇多糖的酶法提取研究
Study on Enzyme-assisted Extraction of Lentinan
菊芋渣酶解法二次提糖工藝研究
Production Technology of Sugar Extraction from Jerusalem artichoke Residue
寧夏烏拉爾甘草多糖的提取其體外抗氧化活性的測(cè)定
Extraction of Polysaccharide from Glycyrrhiza Uralcnsis in Ningxia and Its Antioxidant Activity Determinatin in Vitro
添加非肌肉蛋白對(duì)魚糜制品品質(zhì)影響的初步研究*
Research of Optimum Recipe of Surimi with Non-muscle Proteins
貯藏過程中冷卻牛肉微生物模型的建立
Predictive Models of Microbial Organisms in Chilled Beef During Storage
不同pH值CMC涂膜對(duì)石榴果實(shí)采后生理指標(biāo)及貯藏品質(zhì)的影響
Effects of Different pH of CMC Coating on the Postharvest Physiological Index and Storage Quality of Pomegranate Fruit
蜂膠涂膜對(duì)紅富士蘋果貯藏品質(zhì)和生理活性的影響研究
Effects of Propolis on the Quality and Physiology of Red Fuji Apple
Development of Cyperus Esculentus Beverage
冷鍛煉對(duì)黃冠梨采后果實(shí)品質(zhì)的影響
Effect of Cold Conditioning of Postharvest Furit Quality of Huanghuan Pear
白腐菌混菌發(fā)酵玉米芯木質(zhì)素酶系分泌的種屬互惠性研究*
The study on the reciprocity of the lignin-degrading enzymes secretion by white-rot fungi under the co-fermentation in corn-cob medium
離子色譜法測(cè)定果酒中的有機(jī)酸
Determination of organic acids in fruit wine by Ion Chromatography
BEKAPLUS FS 對(duì)酸奶品質(zhì)的影響研究
Study of the effect of BEKAPLUS FS on yogurt quality
益生元及促生因子促使鼠李糖乳桿菌對(duì)牛骨鈣轉(zhuǎn)化
Prebiotics and growth factors precipitate Lactobacillus rhamnosus fermented
cattlebone for calcium transformation
液態(tài)發(fā)酵法產(chǎn)Lovastatin研究的進(jìn)展
The Research Progresses on the Production of Lovastatin by the Liquid Fermentation
滾揉時(shí)間和食鹽水濃度對(duì)雞肉調(diào)理制品的食用品質(zhì)的影響
Effect of rubbing time and sodium chloride concentrations on the quality of prepared chicken
脫脂豆粕大豆皂甙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 Antioxidantive Effect against Lipid Oxidation
大孔樹脂對(duì)海地瓜多肽脫色工藝的研究
Study on decolorization of peptides from Acaudina molpadioides using macroporous resins