Mixed fermentation - Globe Thesis

Keyword [Mixed fermentation] Result: 61 - 80 \| Page: 4 of 10
61.	Breeding Of High Cellulase Activity Strains Irradiated By Heavy Ion And The Optimization Of Fermentation Process
62.	Application Of Lodderomyces Elongisporus In Aroma-enhancing Winemaking Of Vitis Davidii Fo(?)x
63.	Study On Antibacterial Mechanism Of Koumiss Fermentation Bacteria Antimicrobial Substances On The Salmonella Enteritidis
64.	Preliminary Study On Fermentating Natto By Two Mixed Strains
65.	Study On Processing Technology And Aroma Components Identification
66.	Study On Pilot Planting Technology Of Fermentation Agent With Multi - Bacteria And
67.	Instead Of Glucose Fermentation Of Glycerol Production Of Fumaric Acid Metabolomics Research
68.	Experimental Study On Fuel Ethanol Production By Corn Stalk
69.	Study On The Fermentation Technology Of The Mixed Juice Drink Of Bitter Melon Juice And Wort
70.	Study On The Mixed Fermentation Technology Of The Liquid Tea Beverage
71.	Study On Mixed Fermentation Of Sufu With Mucor Racemosus And Rhizopus Oryzae
72.	Study On Biogas Production Potential Of Mango Leaves By Anaerobic Fermentation
73.	Screening Ester-producing Non-saccharomyces Yeast From Southern Sichuan Liquor Pits In China And Its Potential Analysis Of Wine Aroma Enhancement
74.	The Wine Making Environment Adaptability Of Glycosidase From Selected Non-saccharomyses And Its Mix-fermentation
75.	Study On The Characteristics And Effect Of Enhanced Nitrogen And Phosphorus Removal With Fermentation Liquid Of Food Waste As External Carbon Sources
76.	Research On Characteristics And Application Of Wheat Bran
77.	Study On Performance Analysis As Well As Preferred Selection Of Saccharomyces Cerevisiae And Optimization Of Fermentation Technology Of Kiwifruit Wine
78.	Experimental Study On Lactic Acid Fermentation By Mixed Bacteria Of Food Waste
79.	The Preliminary Research On The Molecular Mechanism Of Mixed Fermentation With Lactobacillus Plantarum And Bacillus Subtilis To Improve Flavor Of Douchi
80.	Study On The Mixed Fermentation Process In Production Of The Sugarcane Juice Beverage
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