Stewed Pig Feet with Black Bean Sauce

The present situation of Douchi,natto and tempeh;

豆豉、纳豆及天培的研究进展

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

豆豉纤溶酶液体发酵生产条件的研究

Study on douchi production with multi-strain koji-making;

豆豉多菌种制曲工艺的研究

The production of fermented soybeans with aspergillums;

米曲霉发酵法制作豆豉新工艺

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

豆豉猪肉酱软罐头工艺的研究

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

豆豉中微球菌的分离及其产蛋白酶特性研究

Analysis of fatty acids in lobster sauce by GC/MS;

豆豉中脂肪酸成分的GC/MS分析

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

永川豆豉中大豆异黄酮的提取工艺研究及成分分析

Fermentation technology of the flavor lobster sauce

风味豆豉酿造技术的研究

Study on the solid state fermentation of Dou-chi with response surface analysis;

高溶栓活性豆豉固态发酵工艺的响应面优化

The change of microorganisms in the later fermentation of Dou-chi;

豆豉后发酵过程中微生物菌相的变化

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然发酵豆豉后发酵过程的动态分析

Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans

豆豉及黑豆中异黄酮提取与检测研究

Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究

Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;

毛霉型豆豉生物速成发酵技术的研究

Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;

豆豉溶栓酶基因在乳酸杆菌中的表达

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然发酵豆豉后发酵过程的动态分析

Identification of Salmonella in lobster sauce with real time PCR

绝对定量PCR快速检测豆豉沙门菌

Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)

豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定

Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;

水豆豉和纳豆的理化特性及抗突变效果的比较

Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.

让我给你介绍一下阳江“三件宝”：豆豉、漆器、小刀。

Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;

陈窖豆豉粑益酵菌、风味物及黑色物质研究

Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;

豆豉纤溶酶的制备、酶学特性及功能性质研究

Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);

豆豉溶栓酶的表达、复性、纯化及其药理学研究

Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;

曲霉型豆豉发酵机理及其功能性的研究

Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;

豆豉溶栓酶的纯化及其基因的克隆与表达研究

Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;

豆豉溶栓酶的分离纯化及酶学性质研究

Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;

豆豉纤溶酶高产菌株的筛选及酶学性质的研究

Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;

不同辅料对淡豆豉炮制过程及质量影响的研究

Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme

豆豉溶栓酶基因的克隆表达及其体外进化研究