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Keyword [Cerevisiae]
Result: 81 - 100 | Page: 5 of 10
81. Ethanol Fermentation Process In Series With Gel Immobilized Cells And Integrated With Membrane
82. Studies On Screening Of Saccharomyces Cerevisiae And Brewing Technology Of Purple Sweet Potato Wine
83. Breeding Of Yeast Strain For Efficient Ethanol Fermentation From Xylose
84. Mechanism Of Ethanol Tolerance Improvement Of Free Yeast Cells In Wood-chips-packing System
85. Study On Ferment SAM Saccharomyces Cerevisiae And Separation Purification
86. Breeding Of Brewing Yeast With Lower-level Proteinase A And Application In Pilot Scale Fermentation
87. Study On Biosorption Of Heavy Metal By Saccharomyces Cerevisiae
88. Screening Of The Dry White Wine Yeast Rich In Polysaccharide And Its Fermenting Capacity
89. Growth And Matebolism And Metabolic Flux Analysis Of Saccharomyces Cerevisiae Under Sealed Fermentation
90. Breeding Of Yeast High Producing Ethanol And Fermentation Condition With Dynamics
91. Screen Of Saccharomyces Cerevisiae With Low Sulfureted Hydrogen And Ethyl Carbamate Production
92. The Screening Of Sporogenous Medium And Haploid Separation Of Saccharomyces Cerevisiae 1450
93. Study On Utilizing Wastewater From Eel Roasting To Produce SCP
94. Application Of Antifreeze Protein From Xinjiang Desert Insect In The Preservation Of Saccharomyces Cerevisiae At Low Temperatures
95. Effects On Ethanol Fermentation By Industral Strain Of Saccharomyces Cerevisiae With GPD Null Mutation
96. Biosynthesis Of Chiral Pharmaceutical Intermediate From P-Anisaldehyde Catalyzed By Saccharomyces Cerevisiae
97. Study On Controlling Saccharomyces Cerevisiae In Orange Juice With Predictive Microbiology
98. Research On Deletion Of Alcohol Dehydrogenase Ⅱ Gene From Pachysolen Tannophilus P-01 Capable Of Co-fermenting Pentose And Hexose Released From Lignocellulose
99. Study On Mutation And Breeding Of High-yield GABA Saccharomyces Cerevisiae And Optimization Of Its Fermentation Conditions
100. Se-Enrichment Technology Of Yeast (Saccharomyces Cerevisiae) Using Germinated Brown Rice As The Major Raw Material And Development Of A Beverage
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