fermentation process 第1页

Fermentation Process and Functional Ingredients Analysis of Bacterial Black Bean Lobster Sauce Enhancement of thrombolytic activities of Carthamus tinctorius processed with fermentation with a bacillus sp. C2-13 The Process Optimization of Pichia pastoris GS115LI for Producing Fused Protein of LL-37 and IFN-α2a Chemical variation in Aurantii Fructus before and after processing based on UHPLC-Q-TOF-MS Changes of enzyme activity during fermentative process of Phellinus igniarius Optimization of culture conditions of a biocontrol agent Bacillus mojavensis ZA1 to antagonize Phoma foveata The process of Chinese medicine by submerged fermentation of pharmaceutical fungi Effect of secondary fermentation on processing technology for fermented soybeans