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Keyword [Edodes]
Result: 101 - 120 | Page: 6 of 7
101. Study On Physicochemical Characteristics And Antioxidant Activity Of Dried Lentinus Edodes And Pleurotus Geesteranus
102. The Application Of Skin Gelatin Of Pangasius Bocourti In The Low Fat Sausage With Lentinula Edodes As A Pork Lean Meat Substitute
103. Preparation Of Fungal Mycelium /Corn Straw Porous Composite Material
104. Research On Liquid Fermentation Optimization Of Lentinula Edodes And Antibacterial Activity Of Lentinin
105. Effects of whey permeate medium on mushroom mycelia composition and antioxidant properties
106. Formula Optimization And Factory Design Of Annual Output Of 600 Tons Of Mushroom Sauce
107. Study On The Degradation Of Edible Fungi Endogenous Formaldehyde And Its Transformation Into Thioproline
108. Preparation And Film-forming Characterizations Of Lentinus Edodes Stems Fiber
109. Research On The Formation Mechanism Of Characteristic Aroma Components Of Lentinus Edodes During Processing And Drying
110. Study On Flavor Substances Of The Enzymatic Hydrolysate Of Lentinus Edodes Mixed With Volvaria Volvacea And Product Development
111. Study On The Inheritance Of Important Agronomic Traits Of Lentinula Edodes In F2 And F3 Generations And BSA Of Polysaccharide Content
112. Optimization Of Key Fermentation Technology Of Lentinus Edodes And Changes Of Flavor Substances
113. Degradable Phase Change Cold Storage Material:Preparation And Application In Lentinus Edodes Storage
114. The Extraction And Isolation Of Lentinus Edodes Residue Polysaccharide And Its Anti-inflammatory Activity
115. Establishment Of Agrobacterium-mediated Silencing System Of Lentinula Edodes URA3 Gene
116. Effect Of Cooking And Reheating Methods On The Quality Of Lentinus Edodes Soups And Prediction Of Shelf Life Of Lentinus Edodes Soups Products
117. Study On Extraction Technology,Biological Activity Of Lentinus Edodes Polyphenols And Residue Utilization
118. Fermentation Characteristics Of Lactic Acid Bacteria Of Lentinus Edodes And Product Development
119. Preparation Of Curcumin Nanoemulsion And Its Application In Preservation Of Letinous Edodes
120. Effect Of Pretreatment With High Temperature On The Quality And Flavor Of Hot Air-dried Mushrooms
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