The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纤溶酶液体发酵生产条件的研究
Study on douchi production with multi-strain koji-making;
豆豉多菌种制曲工艺的研究
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;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
Fermentation technology of the flavor lobster sauce
风味豆豉酿造技术的研究
The production of fermented soybeans with aspergillums;
米曲霉发酵法制作豆豉新工艺
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉猪肉酱软罐头工艺的研究
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分离及其产蛋白酶特性研究
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固态发酵工艺的响应面优化
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后发酵过程中微生物菌相的变化
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans
豆豉及黑豆中异黄酮提取与检测研究
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成发酵技术的研究
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
Identification of Salmonella in lobster sauce with real time PCR
绝对定量PCR快速检测豆豉沙门菌
Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)
豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定
Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;
水豆豉和纳豆的理化特性及抗突变效果的比较
Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.
让我给你介绍一下阳江“三件宝”：豆豉、漆器、小刀。
Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;
陈窖豆豉粑益酵菌、风味物及黑色物质研究
Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;
豆豉纤溶酶的制备、酶学特性及功能性质研究
Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);
豆豉溶栓酶的表达、复性、纯化及其药理学研究
Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;
曲霉型豆豉发酵机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;
豆豉溶栓酶的纯化及其基因的克隆与表达研究
Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;
豆豉溶栓酶的分离纯化及酶学性质研究
Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;
豆豉纤溶酶高产菌株的筛选及酶学性质的研究
Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;
不同辅料对淡豆豉炮制过程及质量影响的研究
Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme
豆豉溶栓酶基因的克隆表达及其体外进化研究
