Solid Fermentation - Globe Thesis

Keyword [Solid Fermentation] Result: 101 - 119 \| Page: 6 of 6
101.	Effects Of Multiple Rounds Of Aspergillus Niger Bran Koji Intensification Technology On Microbial Flora And Flavor Quality During The Solid Fermentation Of Sichuan Bran Vinegar
102.	Research And Application Of Wireless Monitoring System For Solid Fermentation Pit Based On Internet Of Things Architecture
103.	Studies On Vinegar Brewing With Pineapple Peel
104.	Biological Modification Of Wheat Bran And Its Application In Whole Wheat Steamed Bread
105.	A Study On Vinegar With Coix Seed And Broken Rice
106.	Removal Of Heavy Metals From Biogas Residues And Their Potentially High Value Utilization
107.	Solid Fermentation Of Trichoderma By Using Woody Peat And Its Plant Growth Promotion On Effect Study
108.	Solid Fermentation Conditions Of Streptomyces Roseflavus Men-myco-93-63 And Its Control Effect On Root-knot Nematode Disease
109.	Study On The Influence Of Brewing Koji And Strain On The Flavor Of Semi-solid Fermentation Rice-flavor Liquor
110.	Study On Strengthening Solid Fermentation Of Vinegar Based On Steam Explosion Pretreatment And Temperature Regulation
111.	Study On Microbial Source Tracking And Seasonal Succession Of Shanxi Mature Vinegar With Liquid-Solid Fermentation Craft
112.	Biodegradation Of Brewer’s Spent Grains By Aspergillus Niger And Thermomyces Lanuginosa
113.	Optimization Of Fermentation Conditions Of Physcion In Aspergillus Chevalieri BYST01
114.	Study On Core Microbiota Analysis And Controlled Solid Fermentation Of Jiuyao
115.	Effects Of Monascus Fermentation On Physicochemical Properties Of Polysaccharides From Lithocarpus Litseifolius And Preparation Of Effervescent Tablet
116.	Improvement Of Nutrient Composition Of Cereals By Solid Fermentation With Ten Medicinal Fungi
117.	Establishment And Application Of HPLC Fingerprint Before And After Fermentation Of Piweisan
118.	The Role Of DGAT2 On Lipid Accumulation Of Mucor Circinelloides Under Static-solid Fermentation
119.	The Mechanism Of Liquid And Solid Fermentation Of Different Kinds Of Tea By Aspergillus Cristatus
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