發(fā)狀念珠藻藻藍蛋白分離純化及性質(zhì)研究*
Purification and Characterization of C-phycocyanin from Liquid Cultured Nostoc flagelliforme Cells
白黃側(cè)耳溶栓酶的分離純化及特性分析
Pruification of Fibrinolytic Enzyme from Cultured Mycelia of Pleurotus cornucopiae
鮑魚臟器糖蛋白超聲輔助提取工藝及分離純化的研究
Study on the Ultrasound-assisted Extraction and Purification of Abalone Visceral Glycoprotein
中溫α-淀粉酶高產(chǎn)菌株的選育及其粗酶性質(zhì)
Screening of Middle-temperature α-amylase Producing Strain and Characterization of α-amylase
Bacillus sp. nov SK006中纖維蛋白溶解酶的克隆及其在大腸桿菌中的表達
Cloning of Fibrinolytic Enzyme from Bacillus sp. nov SK006 and Its Expression in Escherichia coli
Sporidiobolus pararoseus發(fā)酵產(chǎn)物中類胡蘿卜素的分離與鑒定
Purification and Determination of Carotenoids in Yeast Sporidiobolus pararoseus
攪拌對谷氨酸棒桿菌絮凝的影響
Effect of Agitation on the Flocculation of Corynebacterium Glutamicum
免培養(yǎng)技術(shù)對濃香型白酒大曲中細菌多樣性的研究
Phylogenetic Diversity Analyse of Bacteria in Gujing-flavor Liquor Daqu Using Culture Independent Method
濃香型白酒控溫發(fā)酵下糟醅典型微生物的變化趨勢
Trends of Microbes in Temperature-control Fermentation Material of Strong-flavor Chinese Liquor
超臨界二氧化碳處理腐生酵母菌細胞內(nèi)外pH值的變化研究
Determination of Extracellular and Intracellular pH of Saprophytic Yeast Suspension Under Supercritical Carbon Dioxide Treatment
大豆蛋白水解物對釀酒酵母生長和發(fā)酵性能的影響
Effects of Soy Protein Hydrolysates on the Growth and Fermentation Characteristics of Brewer’s Yeast
畢赤酵母表面展示米黑根毛霉脂肪酶發(fā)酵小試條件的研究
Production of Rhizomucor miehei Lipase Displayed on Pichia pastoris Cell Surface Under Lab-scale Culture
一株馬乳酒樣乳桿菌胞外多糖理化性質(zhì)的研究
Physiochemical Properties of Exopolysaccharide Produced by Lactobacillus kefiranofaciens ZW3
乳酸菌在燕麥基質(zhì)中生長特性的研究
Studied on the Growth Characteristics of Lactic Acid Bacteria in the Full Oat Substrate
乳清分離蛋白-可溶性淀粉接枝物的制備及其理化性質(zhì)研究
Preparation and Physicochemical Properties of Whey Protein Isolate-Soluble Starch Conjugate
藍靛果汁花色苷熱降解動力學的研究
磷酸化改性提高蛋清粉凝膠性的研究
Study on Improvement of Gel Property of Egg with Powder by Phosphorylation
三頻槽式超聲處理對盤管中黃酒陳化的影響
The Effects of Ultrasonic Treatment Under Three Frequencies on Chinese Rice Wine Maturation in Coil Pipe
高鹽稀態(tài)法釀造醬油過程中L-酪氨酸的析出規(guī)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桿菌群種水平鑒定中的應用
Species Identification of the Lactobacillus casei Group by pheS Gene Sequences Analysis
自然發(fā)酵乳中糞腸球菌和屎腸球菌的四種鑒定方法的比較
Comparison of Four Methods for Differentiation of Enterococcus faecalis and Enterococcus faecium
混菌固態(tài)發(fā)酵菜籽粕制備菜籽肽的菌種篩選試驗研究
Study on Screening of Strains Used for Preparing Rapeseed Peptide from Rapeseed Meal by Mixed Fermentation
超高壓均質(zhì)參數(shù)對酵母破壁率的影響
Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption
高產(chǎn)胞外多糖的植物乳桿菌直投發(fā)酵菊芋泡菜的研究
The Study on Jerusalem artichoke pickle Fermented Directly by lactobacillus plantarum Producing Higher Extracellular Polysaccharide
不同方法制備豌豆抗性淀粉及其性質(zhì)研究
Study on Preparation and Properties of Pea Resistant Starches with Different Methods
酸酶法制備納米豆渣纖維素的技術(shù)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選擇性能研究
Synthesis and Characterization of the absorbent material of Acrylamide
羅非魚魚皮魚鱗蛋白的酶解及超濾分離
Characteristics of Enzymatic Hydrolysates of Tilapia skin Protein and Effects of Ultrafiltration on It
碳酸氫鈉與酶制劑共用制備無鋁油條
Study on the Aluminum-free Fried Bread Stick by Using Baking Soda and Enzymes
利用馬鈴薯淀粉生產(chǎn)的廢水及廢渣發(fā)酵制備蛋白飼料
The Preparation of Fermented Protein Feed from Waste Water and Wastes of Potato Starch Processing
胡蘿卜微波真空干燥實驗研究
Study on Microwave-vacuum Drying of Carrots
噴射蒸煮輔助提取對花生分離蛋白結(jié)構(gòu)和功能的影響
The Effecsts of Steam Jet Cooking Assisted Extraction on the Sturcture and Function of Peanut Protein Isolate
揭竹過程中漿液成分與腐竹品質(zhì)的變化及其相關性研究
Change of Soymilk Composition and Yuba Quality and Their Correlation on the Formation of Yuba
不同北高叢藍莓品種抗氧化物質(zhì)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自由基活性和總抗氧化活性
DPPH Scavenging Activity and Total Antioxidant activity of Methylated EGCG Derivatives
青梅花、枝、葉中多酚的抗氧化活性及穩(wěn)定性的研究
Study on Antioxidant Activity and Thermal Stability of Polyphenol from Flowers, Branches and Leaves of Prunus mume
馬鈴薯塊莖粗多酚體外抗氧化活性研究
Antioxidant Activities of crude Polyphenol Extracts from Potato Tuber in vitro
北京地區(qū)消費者對葡萄酒等級和原產(chǎn)地制度的認知
Cognitive Analysis of Beijing Consumers About Wine Ranking and Appellation Systems
大豆卵磷脂DNA提取方法研究及其應用
Study and Application of DNA Extraction Methods for Soybean Lecithin
雙層平板法對海產(chǎn)食品中副溶血性弧菌定量效果評價
Evaluation of a Double Layer Agar Plate for Direct Enumeration of Vibrio parahaemolyticus in Seafood
鑒定金黃色葡萄球菌的多重PCR方法
Multiplex PCR for Identification of Staphylococcus aureus
辣椒紅素對照品的制備
Preparation of High Purity Capsanthin
江西茶鮮葉重金屬狀況評價探討
Assessment Discussion on the Degree of Heavy Metals in Fresh Tea Leaves from Jiangxi Province
氣相色譜法同時測定多糖中的中性糖、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
殼聚糖衍生物對香菇生物涂膜保鮮研究*
Effects of Chitosan Derivative Coating on the Postharvest Lentinus edoes
高直鏈玉米淀粉復合膜的應用特性及保鮮荷蘭豆的研究
Study on Application Properties of High-amylose Cornstarch Complex Films and Preservation of Sweet Broad Pea
楊梅果實采后抗氧化活性變化及其與苯丙烷類代謝的關系
The Correlation of Antioxidant Activity and Phenylpropnaoid Metabolism in Postharvest Chinese Bayberry Fruit
冰溫結(jié)合CT-2保鮮劑對玫瑰香葡萄貯藏品質(zhì)及生理的影響
Effect of Controlled Freezing Point Storage Combined with CT-2 Preservative on Postharvest Quality and Physiology of Muscat Hamburg Grape
塑料箱式氣調(diào)對櫻桃冰溫貯后貨架品質(zhì)的影響
The Effect of Modified Atmosphere Box on the Quality of Freezing Cherry
高產(chǎn)胞外多糖的植物乳桿菌直投發(fā)酵菊芋泡菜的研究
殼聚糖處理對紐荷爾臍橙果實采后生理及貯藏效果的影響
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選擇性能研究*
藍靛果汁花色苷熱降解動力學的研究
Thermal degradation dynamic of Anthocyanins in Lonicera edulis Turcz Juice
肉牛屠宰工序微生物污染狀況分析和噴淋減菌技術(shù)研究
Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass
蛹蟲草液態(tài)發(fā)酵過程中有效成分的動態(tài)積累變化
Study on the Active Components Accumulation in Cordceps Militaris Throngh Femention Process
蛋白酶在乙醇溶液中的性質(zhì)及構(gòu)象研究
The Properties and Conformation of Proteases in Ethanol Solution
異構(gòu)酒花浸膏中異α-酸氫化工藝優(yōu)化
Technology Optimization on Hydrogenation of Isomerized Alpha-Acids in Isomerized Hops Extracts