| 1. | Optimum of submerged fermentation parameters for antrodia camphorata
樟芝深层发酵培养条件的优化 |
| 2. | Processing procedure of vinegar with liquid process of submerged fermentation
液态深层发酵酿醋工艺规程 |
| 3. | Practical technology of improving vinegar flavor in submerged fermentation
提高液态深层发酵食醋风味的实用技术 |
| 4. | Discussion on improvement quality of vinegar produced with submerged fermentation
关于提高液态发酵食醋质量的探讨 |
| 5. | Studies on optimum conditions of aspergillus niger c3486 submerged fermentation to produce xyanase
木聚糖酶液体发酵条件的试验 |
| 6. | Study on the submerged fermentation culture medium producing red pigment by monascus
红曲霉液态发酵生产红色素的培养基配方优选 |
| 7. | Technology of bioaccumulation of calcium by submerged fermentation of gamoderma lucidum and its analysis
灵芝深层发酵生物富集钙的工艺及其检测 |
| 8. | Purpose to separate antitumor compounds from submerged fermentation of paecilomyces militaris
摘要目的对一种蛹拟青霉代谢产物中抗肿瘤活性组分进行分离纯化。 |
| 9. | This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation
摘要该文论述了红曲在液态深层发酵食醋生产中的应用。 |
| 10. | Using molasses as raw material , a colorless , clear and transparent , precipitation free , soft sour and good flavor white vinegar was produced with submerged fermentation , and filtration decoloring treatment
摘要以糖蜜为原料，利用液态深层发酵工艺，经过后期过滤脱色处理，可以生产出无色、澄清透明、无沉淀、酸味柔和、风味良好的酿造白醋。 |
