traditional fermentation - Globe Thesis

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Keyword [traditional fermentation] Result: 1 - 11 \| Page: 1 of 1
1.	Application Of Raw Qu And Cooked Material Qu In Chinese Rice Wine Production
2.	Isolation, Identification And Selection Of The Yeasts From Traditional Fermentation Soybean Paste In Heilongjiang Province
3.	Dynamic Change Of Microorganisms During Traditional Fermentation Process Of Broad Bean Paste
4.	Yeast Diversity In Nan Dough Processed By Traditional Fermentation In Xinjiang
5.	Research On Processing Optimization And Flavor Quality Of Traditional Doushen
6.	The Main Bacterial Flora In Traditional Starter Culture Influence On The Flavor Of Chinese Steamed Bread
7.	Screening Of Bacteria With CLA Producing Ability From Traditional Fermentation Cream Products Of Inner Mongolia And Optimization Of The Fermentation Conditions
8.	Study On Antioxidant Activity Of Whole Wheat Flour And Quality Improvement Of Whole Wheat Chinese Steamed Bread
9.	Metatranscriptomics And Bacteria Community Structure Analysis Of Koumiss’s Fermentation Process
10.	Microbial Community Structure Of Traditional Fermentation Starters For Hong Qu Glutinous Rice Wine And Analysis Of Volatile Flavors Produced By Microbe
11.	Changes In Microbial Community Structure And Main Active Ingredients During The Traditional Fermentation Of Sojae Semen Praeparatum
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