bacillus natto - Globe Thesis

Keyword [bacillus natto] Result: 21 - 40 \| Page: 2 of 3
21.	The Effect Of Extrusion And Enzymatic Hydrolysis On Structure Of Zein And The Antioxidation Activity Of Corn Gluten Meal Hydrolysates
22.	The Effect Of Extrusion And Enzymatic Hydrolysis On Structure Of Zein And The Properties Of Protein Hydrolyzate
23.	Optimization Of Cultivation Processes For Antimicrobial Lipopeptide Produced By Bacillus Natto In Solid-State Fermentation And Application In Fresh-Keeping Ofprawn
24.	Bacillus Subtilis Natto The Preservation Effect Of Media Of Edible Fungi
25.	Research On Bacillus Natto Microecological Preparation By Using Rice Bran As The Matrix
26.	Study On The Fermentation Technology Of Clam With Bacillus Natto And Polysaccharides, Alcohol Soluble Substances In The Product
27.	Mutation Breeding Of Bacillus Natto And Technology Of Flavored Natto
28.	A Rapid And Efficient Fermenting Technology Of Health Functional Douchi
29.	Preparation Of Low-molecular-weight Peptides From Fish Protein By Biological Hydrolysis
30.	The Study On Optimization Of Fermentation Conditions And Physicochemical Characteristics Of Kidney Beans Phaseolus Vulgaris Inoclulated With Bacillus Natto
31.	Preparation Of High Efficient Microbial Flocculant And Analysis Of Its Components And Exosyndrome
32.	Study On Solid-state Fermentation Conditions Of Bacillus Natto And Its Application
33.	Study On Nattokinase And Bioactive Peptides Of Peanut Meal By Solid State Fermentation
34.	Correlation Between The Viable Counts Of Bacillus Natto And The Nattokinase Activity And Their Stability In Digestive Fluid
35.	Study On Fermentation Of High-activity Natto With Multi-strains
36.	Study On Extraction Technology And Properties Of Nattokinase By Liquid Fermentation
37.	The Strain Mutagenesis And The Optimization Of Chickpea Natto Fermentation
38.	Study On The Production Technology Of Peanut Meal Natto
39.	Bacillus Natto Liquid Fermentation With Buckwheat To Produce Nattokinase And Identification Of Antioxidants In Fermentation Products
40.	Effects Of Bacillus Natto Sp.fermentation On Nutritional Characteristics Of Moringa Oleifera Leaves
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