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Keyword [Solid-state fermentation]
Result: 101 - 120 | Page: 6 of 10
101. Study On Solid-state Fermented Potato Residue By Yeast And Lactobacillus Co-culture
102. Study On The Improvement Of The Enzyme Activity Of Aspergillus Oryzae Koji And The Promotion Of Fermentation Process
103. The Removal Of Aflatoxin B1 In Peanut Meal By Solid-state Fermentation
104. Studies On Fermentation Conditions And Metabolic Products Of Antrodia Camphorata
105. Screening Of Strains With High Cellulase Activity
106. Study On The Screening And Fermentation Basic Condition Of Acid-Resistant α-Amylase Producing Strain
107. Study On Esterification Of Purple Monascus
108. Study On Phenolic, Antioxidant And Anti - Inflammatory Activities In Tartary Buckwheat By Solid State Fermentation
109. Preparation Of Tartary Buckwheat Antimicrobial Peptides By Solid State Fermentation And Its Application In Freshness
110. Optimization Of Parameters Of Solid-state Fermentation And Application In Control Of Food Safety Of The Source Of Shrimp Farming Of Antimicrobial Lipopeptides
111. Study On The Water Soluble Sugar Analysis And Xylase Fermentation Characteristics Of Corn Straw Treated With Steam Explosion
112. Production Of Soluble Protein Powder From Low-value Protein Material By Solid-state Fermentation
113. Study On Pharmacokinetics Of Active Ingredients And Solid State Fermentation Of Fomitopsis Pinicola
114. Study On Antioxidant Peptides From Walnut Meal By Solid-state Fermentation
115. Effects Of Microbial Fermentation On The Antioxidant Activities Of Purple Wheat Bran
116. Research On Fermentation Process, Enzymatic Property And Immobilization Of Tannase From Aspergillus Ficuum
117. Optimization And Scaling-up Of The Hypocrellins Production By Solid-state Fermentation
118. Production Of Laccase On Cassava Residue Solid State Fermentation And The Decoloirzation Of Aniline Blue With The Laccase
119. Production Of Carotenoids By Neurospora Crassa On Agro-industrial Residues
120. Differential Research On Nutritional Quality Of Soybean Meal Solid-state Fermented By Different Strain Microbes
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