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ZHANG Nan, CHENG Siyuan, YU Yongjian, DOU Shuaiwei, LIU Jiaxin, TANG Ruijun, ZHU Yuanyuan, YU Zhen.
Research Progress on Monitoring and Regulation of Closed Solid-State Fermentation Systems
[J]. FOOD SCIENCE, 2025, 46(1): 274-283.
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Yuxiao YAN su guijiao.
Effects of the solid-state fermentation with Aspergillus Niger on the phenolics releasing and antioxidant activity of sugarcane leaves
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Jie FENG.
Optimization of Process of Dictyophora indusiata Polysaccharides in Liquid Submerged Fermentation for Large-scale Application
[J]. FOOD SCIENCE, 0, (): 0-0.
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FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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TAN Xiao, SUN Qing, ZENG Lin, ZHAO Tingting, TAN Jinlong, ZHANG Qing,, XIANG Wenliang.
Cloning and Expressing of Glutamate Decarboxylase Gene from Lactobacillus plantarum Producing γ-Aminobutyric Acid
[J]. FOOD SCIENCE, 2018, 39(18): 159-165.
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Xiao Tan Zhang Qing.
Cloning and expressing of glutamate decarboxylase gene from Lactobacillus plantarum with capability of producing γ-aminobutyric acid
[J]. FOOD SCIENCE, 0, (): 0-0.
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Effects of different feeding method on production of triterpenes by Ganoderma lucidum
[J]. FOOD SCIENCE, 0, (): 0-0.
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FENG Jie, FENG Na, TANG Qingjiu, YAN Mengqiu, YANG Yan, ZHOU Shuai, LIU Yanfang, LIU Fang, ZHANG Jingsong.
Effects of Different Feeding Methods on Production of Triterpenes by Ganoderma lucidum in Submerged Fermentation
[J]. FOOD SCIENCE, 2017, 38(12): 57-62.
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ZENG Lin, LIU Bo, XU Xiaoyan, ZHANG Qing, YANG Ying, LU Qianwen, ZHAO Tingting, TANG Jie.
Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 87-91.
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LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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Gong-liang LIU.
Fermentation Techniques of Litchi Honey Vinegar with one step fermentation
[J]. FOOD SCIENCE, 0, (): 0-0.
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Fermentation and Extraction Technology for Antifungal peptides Production by Bacillus amyloliquefaciens H15
[J]. FOOD SCIENCE, 0, (): 0-0.
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HAN Yuzhu, DENG Zhao, ZHANG Bao, YOU Chengzhen, CONG Yuan, LI Pinglan.
Optimization of Fermentation Conditions for Production of Antifungal Peptides by Bacillus amyloliquefaciens H15 and Comparison of Extraction Methods for Antifungal Peptides
[J]. FOOD SCIENCE, 2015, 36(15): 135-141.
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WANG Wei-jie1，LI Hong-mei1,*，DENG Long-hua1，GAO Lu-jiao2，HUANG Yan-qing2.
Optimization of Fermentation Medium for Producing Uridine Phosphorylase by Lactobacillus brevis
[J]. FOOD SCIENCE, 2013, 34(17): 192-196.
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hongmei li.
Optimization of fermentation medium of Lactobacillus brevis producing Uridine Phosphorylase
[J]. FOOD SCIENCE, 0, (): 0-0.
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