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- 黑豆black bean
- 豆豉鲶鱼Catfish in Black Bean Sauce
- 豆豉鲤鱼Common carp with prepared beans
- 豆豉镶苦瓜[湘]stuffed bitter gourd with fermented black beans
- 豆豉纤溶酶冻干保护剂的研究Research on the protective additive used for the freeze-drying of Douchi fibrinolysin
- “黑豆饭、油炸香蕉，还有些莼菜。"Black beans and rice, fried bananas, and some stew.
- 他们实验了黑豆,科学术语称为菜豆。They tested black beans, known scientifically as Phaseolus vulgaris.
- 中国豆豉与日本纳豆功能成分的比较A Comparison of the Functional Compositions in Chinese Lobster Sauce and Japanese Natto
- 特制八宝豆豉新工艺配方及加工技术New processing formula and techniques of eight-treasure fermented soya bean
- 施肥对黑豆生长发育及产量形成的影响Effect of Applying Fertilizer on Growth and Yield Practice of Black Bean
- 小黑豆优质品种筛选与节水技术应用研究Study on screening the high-quality variety of small black soya bean and applying water-saving technology on planting small black soya bean
- 豆豉加工前后营养与活性成分变化的研究Study on changes of nutrimental composition and active composition in lobster sauce
- 豆豉中微球菌的分离及其产蛋白酶特性研究Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease
- 红白鱼糕,伊达卷,黑豆,海带卷,栗金团和红白小圆寿司Red and White Fish Cake, Yi Da Roll, Black Beans, Seaweed Roll, Chestnut Ball and Mini Red and White Sushi
- 永川豆豉中大豆异黄酮的提取工艺研究及成分分析Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce
- 黑豆皮black bean peel
- 传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
- 黑豆蚜Aphis fabae
- 黑豆花teata glycinis
- 解淀粉芽孢杆菌DC-4豆豉溶栓酶成熟肽编码序列的克隆及表达CLONING AND EXPRESSION IN E. Coli OF CODING SEQUENCE OF THE DOUCHI FIBRINOLYTIC ENZYME MATURE PEPTIDE FROM BACILLUS AMYLOLIQUEFACIENS DC-4
