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- microorganisms in fermented soybean food 豆制品发酵微生物
- The current application of enzymes and the character forming of conventional fermented soybean foods were introduced to clarify why soybean sauces were not mass-produced by enzyme in Japan. 介绍了酶制剂的应用现状、传统大豆发酵食品其产品特色的形成,阐明了日本不批量生产酶法酱油的原因。
- We interviewed the biofunctionality of active materials in traditional fermented soybean foods such as sauce, douchi, sufu and so on and we also give some advice about their research and development. 本文综述了我国传统大豆发酵食品的各种功能性成分,总结了其生物调节功能,并针对我国传统大豆发酵食品的研究开发提出了一些建议。
- Microbiological Safety Investigation of Soy Sauce--a Fermented Soybean Food 大豆发酵食品-酱油的微生物安全性检验
- Acetylcholinesterase inhibitory activities of Sufu, a Chinese fermented soybean food 腐乳生产过程中自由基清除能力的变化
- fermented soybean food 发酵大豆制品
- Harbin Hi-Tech Soybean Food Co., Ltd. 哈高科大豆食品有限责任公司
- Fermented soybean curd, a highly flavoured and nutrition food,is a traditional Chinese fermented food and are widely consumed by the world. 腐乳是我国传统的发酵豆制品,以其独特的风味、丰富的营养等特点受到很多国家的推崇。
- Fermented soybean curd, a highly flavoured and nutrition food, is a traditional Chinese fermented food and are widely consumed by the world. 摘要腐乳是我国传统的发酵豆制品,以其独特的风味、丰富的营养等特点受到很多国家的推崇。
- Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China. 腐乳是中国传统发酵豆制品,具有风味良好,营养丰富等特点。
- The content of the short peptide increases in the fermented soybean, which enabled it a unique flavor and texture. 大豆蛋白经微生物作用后短肽的含量增多,使其具有了独特的风味和质构。
- Body moisture content of the turtleseemed to be inversely related to the fermented soybean meal content of the turtle. 体组成方面,则甲鱼之体水分含量与饲料中发酵豆粉含量呈现相反的关系;
- Grist and soybean food are main cereals and oils,and its safety influences body health directly. 谷物与大豆食品是主要的粮油食品,其安全性直接关系到人们的身体健康。
- Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms. 腐乳和豆豉是中国的传统发酵豆制品,它们都是大豆经微生物发酵酿制的产品。
- China is the hometown of the soybean, also is the great nation of soybean food producing and expending. 中国是大豆的起源地,也是大豆食品生产和消费大国。
- Sucrose, honey, lactobiose and glucose were added in producing fermented soybean milk. 在酸豆奶制作中,分别添加蔗糖、蜂蜜、乳糖、葡萄糖,观察它们对酸豆奶感官品质的影响。
- Vegetarians will recognize tempeh, a fermented soybean cake that is often used in place of meat. 素食者们以后将会认可豆豉,这是一种经常用来代替肉类的发酵豆粕。
- The soybean fermentation food fermented soybean is our country characteristic product,has the very high nutritional value. 大豆发酵食品豆豉是我国的特色产品,有很高的营养价值。
- Chinese Nutrition Academic society Clinical nutrition Branch Director Professor Li Shu Yuan introduced soybean food and the chronic illness sickness prevention knowledge. 中国营养学会临床营养分会主任委员李淑媛教授介绍了大豆食品与慢性疾病预防的知识。
- It is Gram positive, sporulating, motile, and non resisting acid rods and can ferment soybean and salad oil to produce stable emulsion. 该细菌为革兰氏阳性,有芽孢,可运动、不抗酸,能发酵豆油、色拉油形成稳定的乳化液。其细胞形态、培养特征和生理生化特性,基本上与凝结芽孢杆菌一致。