aspergillus flavus - Globe Thesis

Keyword [aspergillus flavus] Result: 1 - 20 \| Page: 1 of 4
1.	Purification And Properties Of Soybean Trypsin Inhibitor With Anti-Aspergillus Flavus Activity
2.	Study Of Cinnamon Essential Oil Inhibition On Aspergillus Flavus
3.	Study On L-malic Acid Production By Aspergillu Flavus SFW-7
4.	Preliminary Research On The Decolorization Of Molasses Spent Wash By Immobilized Aspergillus Flavus A5P1
5.	Decolorization Of Melanoidin By Aspergillus Flavus A5P1and Preliminary Study Of Its Mechanism
6.	Inhibitory Effect Of Essential Oil On Aspergillus Flavus Growth And Aflatoxin Production In Stored Maize
7.	Isolation, Identification And Culture Condition Optimization Of The Strain Antagonist To Aspergillus Flavus And Preliminary Study On The Activity Of Supernatant Liquid
8.	Polyphenols Changes In Tea Fermentation And The Inhibitory Effect On Aflatoxin Production
9.	Structural Identification And Mechanisms Of Lentinus Edodes Cellulose Derivative Against Aflatoxin Production By Aspergillus Flavus
10.	Studies On The Purification Of Lipopeptide From Bacillus And The Inhibition Effect Of Bacillomycin D On Aspergillus Flavus
11.	Research On Antifungus And Preservation Of Rice With A Compound Essential Oil
12.	Inhibitory Effects And Mechanisms Of Lentinan And Its Derivatives Against Aflatoxin Production By Aspergillus Flavus
13.	Study On Components Of Inhibiting Production Of Aflatoxin In Tea And Related Characteristics
14.	Study On Interact Of Bacillus Atrophaeus To Aspergillus Flavus
15.	Preliminary Analysis Of The Mechanism Of Decolorization Of Molasses Spentwash By Aspergillus Flavus A5P1
16.	Screening And Identification Of Microbe Inducing Wort Turbidity
17.	Molecular Mechanisms Of Atoxigenic Aspergillus Flavus And The Study In Inhibiting The Aflatoxin Production By Toxigenic A.flavus
18.	Effective Inactivation And Degradation Of Aspergillus Flavus And Aflatoxins In Rough Rice Using Pulsed Light, Ultraviolet And Infrared Radiation
19.	Research On The Detection And Control Of Citrinin In Rice Wine
20.	The Preparation And Characterization Of Chitosan With Low Molecular Weight And Its Inhibitory Activity To Aspergillus Flavus
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