Study on lactic acid bacteria alcoholizing drinks of black rice.
黑米乳酸菌醇化饮料的研究
Metabolized lactic acid and acetate acid, and inhibited pathogens.
代谢产生大量乙酸，乳酸抑制病原菌
Lactic acid is an important organic acid of industrial importance.
乳酸是一种具有重要工业价值的有机酸。
Preliminary study of taro juice fermentation by lactic acid fungus
香芋乳酸发酵风味的初步研究
Study on Diversity of Lactic Acid Bacteria in Silage Fermentation.
青贮发酵体系中乳酸菌多样性的研究
Butyric Acid Glycerides, Glycerol, Lactic Acid and Silicon Dioxide.
丁酸甘油酯，甘油，乳酸和二氧化硅。
Lactic acid level in brain tissue homogenate of mice in each group.
各组小鼠脑组织匀浆的乳酸含量。
The somewhat acid flavour is caused by the presence of lactic acid.
这种微酸的味道是因为含有乳酸造成的。
Study on the Technology of Lactic Acid Fermented Red Jujube Beverage
乳酸发酵型红枣饮料工艺的研究
New advance on the study of lactic acid bacteria and its biotechnology
乳酸菌及其生物工程研究新进展
Study on the lactic bacteria fermented watermelon rind juice beverage.
西瓜皮法乳酸发酵饮料的研究
Studies on the lactic acid fermentation of soybean milk and peanut milk
豆乳和花生乳的乳酸发酵研究
The study on the lactic acid beverage fermented with fruit and vegetable
果蔬发酵饮料的研制
33 strains isolated from these samples belonged to Lactic acid bacteria.
从11份酸山羊奶样品中分离到33株菌，15株杆菌，18株球菌。
Activation Effects of CaM on Superoxide Dismutase and Lactic Dehydrogenase
钙调素对超氧化物歧化酶及乳酸脱氢酶的激活作用
Biological Characteristics of Lactic acid bacteria from The Faeces of Pigs
猪源抑制大肠杆菌的乳酸菌的生物学特性研究
Effect of Heterogenous Lactic Acid Bacteria on Duckling Immunology Indexes
异源乳酸菌对雏鸭免疫指标的影响
Proteomic studies of lactic acid bacteria are still in their initial stages.
乳酸菌的蛋白质组研究目前仍处于开始阶段。
Study on fermenting technology of lactic acid beverage of red jujube and hops
乳酸菌发酵红枣酒花饮料的研究
Ash sprinted straight ahead. Every muscle pumped and burned with lactic acid.
亚什大步向前疾奔。每一块肌肉都因为乳酸燃烧而疼痛。
Effects of Urea and Lactic Acid Bacteria on the Quality of Corn Stalk Silages.
添加尿素和乳酸菌制剂对玉米秸秆青贮料品质的影响
Development of wort beverage fermented by lactic acid bacteria with fruit flavor
果味型麦芽汁乳酸菌饮料的研制
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
Main compositions Witch hazel, Sage extract, lactic peppermint enzyme, Aloe extract.
主要成份金缕梅, 鼠尾草精华, 乳酸薄荷酶, 芦荟提取液。
Preliminary Study and Screen on Lactic Acid Bacteria in Chinese Sauerkraut Fermentation
酸菜发酵的乳酸菌筛选及初步研究
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