Keyword [soy sauce fermentation] Result: 21 - 29 | Page: 2 of 2 21.  Study On The Yeast Addition During Fermentation Period Of High-salt And Diluted-state Soy Sauce 22.  Improvement Of The Quality Of Soy Sauce By Reducing Enzyme Activity In Aspergillus Oryzae 23.  Biogenic Amines In Different Process Of The Soy Sauce Fermentation Process Control Research 24.  Effects Of The Interaction Of Yeast And Lactic Acid Bacteria On The Flavor Of Soy Sauce 25.  Study On The Extraction Of Soy Sauce Fermentation Base Material And Lipase Catalyzed Synthesis Of 1,3-Diacylglycerol From Its Oil 26.  A Comparative Study On The Soy Sauce Fermentation Of Different Technoilogy 27.  Effect Of Enrichment Of Tetragenococcus Halophilus During Soy Sauce Fermentation On Soy Sauce Quality 28.  Mutation Breeding Of Salt Tolerant And High Nucleic Acid Yeast By ARTP And Its Application 29.  Characterization Of Microflora And Their Functions On Flavor Compounds During The Traditional Soy Sauce Fermentation Process   <<First  <Prev  Next>  Last>>  Jump to

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