| 1. | Study on savory douchi fermented by multi - strains
采用多菌种发酵生产多味豆豉的技术 |
| 2. | Enhance the expression of b . subtillis fibrinolysis enzyme by degq gene
豆豉纤溶酶的研究进展 |
| 3. | Steamed spareribs with fermented black beans
豆豉蒸排骨 |
| 4. | Steamed beef with preserved vegetable
蒜头豆豉蒸排骨 |
| 5. | Optimization on production conditions of fibrinolysin by bacillus subtilis sy
豆豉纤溶酶产生菌的产酶条件优化 |
| 6. | Carp steamed with fermented black beans
豆豉蒸鲤鱼 |
| 7. | Stir - fried oysters with black beans
豆豉生蚝 |
| 8. | Research on the component of fibrinolytic activity in bacterial fermented douchi
细菌型豆豉中溶栓活性成分的初步研究 |
| 9. | Studies on resistant induction of citral to candida albicans in vitro
永川豆豉胰蛋白酶抑制剂的分离纯化及其降糖活性研究 |
| 10. | The process technology of bacteria - fermented douchi was studied in this paper
摘要对细菌型豆豉的生产工艺作了深入研究。 |
