Fermentation Engineering

About 2062 item dissertation in line with Fermentation Engineering query results,the following is 401 to 450(Search took 0.033 seconds)

Study of the Process of the Bioflltration in the Treatment of Waste Gases Containing H₂S and VOCs,LiJianJun/South China University of Technology,0/28
Screening of a Bioflocculant-Producing Strain and Its Application in the Treatment of Liquor Wastewater,MaZuo/Sichuan Institute of Technology,0/132
Screening Lignin-degrading Anaerobic Bacterial Strains and Its Bioconversion of Crop Residues,XingYan/Jilin University,0/157
Screening of The Strains Producing Microbial Flocculant,XuLin/Shandong Institute of Light Industry,0/162
Isolation of Ammonific Ation Bacteria and Its Characterstics Research in Water,KuangYan/Huazhong Agricultural University,0/194
Study on a Compound Microbial Deodorant Agents Removing Odor from Garbage,WangYingXue/Huazhong Agricultural University,1/219
Investigation on Domestic Wastewater Treatment by Bio-film Technology and Analysis of Microbial Community Diversity,YiLvYun/South China University of Technology,0/33
Study on Extraction of Tobacco Stem and Improvement of Its Nature by Biological Methods,LuoLi/South China University of Technology,1/201
Technology Research of Edible Rose Preservation and Its Oral Liquid Preparation,SuHongXia/Shandong Institute of Light Industry,0/268
Production of Drawing Soy Beverage Produced with Sticky Lactobacillus Plantarum70810,LiChengCheng/Nanjing Agricultural College,0/38
Research on the Removal of Ginkgoic Acid from Ginkgo Tea,GuoYunXia/Shaanxi University of Science and Technology,0/243
Study on Predominant Microorganism and Enzyme and Their Relations to Main Functionality Components during the Fermentation Process of Pu’er Tea,FuXiuJuan/Tianjin University of Commerce,0/260
Study on the Fermentation Production of Apple Vinegar from Apple Pomace,GuoDong/Shandong Institute of Light Industry,0/264
Biochemical Characteristics of Brewing Barley Proteins,QiuRan/Dalian Institute of Light Industry,0/24
Technical Study on the Preparation Process of Pumpkin Healthy Wine with Immobilized Yeast,YangLiang/Hebei University of Science and Technology,0/40
Research on Gibberellic Acid in Malt and Beer,XuZhen/Jiangnan University,0/43
Study on the Influence of Additive Enzymes on the No-Biological Stability of Beer,TianHongZuo/Qingdao University of Science and Technology,0/68
The Immobilization Methods and Applications of Acid Urease,LvYuanYuan/Jiangnan University,0/84
The Fundamental Researches and Process Optimization and Contamination Control of the Glutamate Continuous Crystallization,WuDeJing/Jiangnan University,0/101
Breeding of Anti-aging Brewing Yeast Strains,ZhaoHuanYing/Tianjin University of Science and Technology,0/65
Molecular Ecology Research on Microbial Community Structure in the Fermented Grains of Chinese Luzhou-flavour Liquor,LiDeLin/Sichuan Institute of Technology,0/120
Research on Beer Foam Proteins-Structural Characteristics and Changes During Brewing,LiWeiHu/Jiangnan University,0/120
Primary Study on Hypolipidemic Thrombolysis Care Beer,LuoJianHui/Inner Mongolia Agricultural University,0/13
Study of Polyphenols in Beer,DanYan/Jiangnan University,0/148
Investigation on Application of Stimulating Technology in Soybean Sauce Production,YangLiPing/Hebei University of Science and Technology,1/55
Qantification and Accumulation Conditions of Ethyl Carbamate in Soy Sauce,ChenKe/Jiangnan University,0/180
The Role of ROS in Ethanol Stress of Saccharoniyccs Cerevisiae,ZhaoSuJuan/Henan University of Technology,0/21
Red Jujube Fruit Vinegar and Oxidation Resistance Research,YangYanYan/Shaanxi University of Science and Technology,0/195
Research of Beer Physical Stability Control System,WangBaoZhong/Inner Mongolia Agricultural University,0/24
Effect of Phytase and Inositol on the Biochemistry and Brewing Characteristics of Malt,ZhangShanFei/Dalian University of Technology,0/28
Characterization of the Structure and Function of the Microbial Community in Light Aroma Type Liquor Started by Xiaoqu,TangJie/Jiangnan University,0/276
Study on a Microbial Functional Consortium with High Cellulose Hydrolysis Ability and the High Efficient Methane Fermentation Technology Using Cassava Distillage as Raw Materials,HeJiang/Jiangnan University,1/167
Breeding of Acid Tolerant Acetic Bacteria and High-acid Fruit Vinegar Fermentation,ZhaoHuiFang/Shaanxi University of Science and Technology,1/222
Proteomic Analysis of the Tolerance of D-limonene inSaccharomyces Cerevisiae,HuFeiFei/Jiangnan University,0/56
Preparation of Oligopeptide Flavor Enhancer by Controlled Enzymolysis Pigeon Protein,WangHuiLin/Nanchang University,0/48
Volatile Compounds among Chinese, European and American Oaks,ZhouShuang/Jiangnan University,0/44
Construction of Wine Yeast with Enhanced Glycerol and Glutathione Production,HaoRuiYing/Northwest University of Science and Technology,0/64
Preliminary Study on Aflatoxin B₁during the Brewing,DuYuanZheng/Jiangnan University,0/74
Construction of Chinese Rice Wine Yeast with Low Urea Production,ZhuXuYa/Jiangnan University,1/54
Preliminary Study of High Alcohol Beer,ZuoXin/Jiangnan University,0/93
Study on Improving the Zest of Light Beer,JiaoJian/Shandong Institute of Light Industry,0/89
Study on Alcohol-Free Beer Fermentation with Special Yeasts,LiuYang/Shandong Agricultural University,0/100
Study on the Beer Brewing Technology with High Proportion of Barley,LiuJian/Shandong Institute of Light Industry,0/94
Study on the Brewing Craft of Enhancing the Performance of Light Flavour Beer,ZhouShengMin/Shandong Institute of Light Industry,0/106
Analysis and Control of the Intermediate Product for the Production of Sesame Flavor Liquor,CaoWeiChao/Shandong Institute of Light Industry,0/103
The Study on the Succession Law of Physicochemical Index and Microbial Community in the Preparation of Luzhou-flavor Daqu,LiDanYu/Sichuan Institute of Technology,0/110
Inlfuences of Hop Varieties, Freshness, Recipes and Hopping Methods on Beer Flavor,WangHui/Jiangnan University,0/118
Study on the Application of Enzymes in Alcohol Fermentation from Cassava,YinMing/Shandong Institute of Light Industry,1/82
New Making Technologt and Functional Component Research of Millet Wine,ShangXiaoLi/Henan University of Technology,0/169
Study on the Raw Materials Pretreatment of Alcohol Producing for Saving Energy and Reducing Emissions,SuiDai/Shandong Institute of Light Industry,0/149