0253-990X
2013 Issue 10
Production of butyric acid by immobilized cells in a fibrous-bed bioreactor of pilot-scale
SHI Zhou-ming;WANG Jin;CAI Jin;HUANG Lei;XU Zh-inan;XU Hong-guang;Institute of Biological Engineering;Department of Chemical and Biological Engineering;Zhejiang University;Jiangsu Jin Maoyuan Biological Chemical Co.;Ltd.;
SHI Zhou-ming;WANG Jin;CAI Jin;HUANG Lei;XU Zh-inan;XU Hong-guang;Institute of Biological Engineering;Department of Chemical and Biological Engineering;Zhejiang University;Jiangsu Jin Maoyuan Biological Chemical Co.;Ltd.;
..............page:1-5
..............page:2
Fuzzy temperature control system for rice wine fermentation based on the optimization of ant colony algorithm
CAI Meng-ping;YANG Li-ming;SUN Yu-dong;MIU Xin-xing;XU Da-xin;Department of Control Science and Engineering;Zhejiang University;Zhejiang Supcon Technology Co.;Ltd.;Kuaijishan wine Co;Ltd.;
CAI Meng-ping;YANG Li-ming;SUN Yu-dong;MIU Xin-xing;XU Da-xin;Department of Control Science and Engineering;Zhejiang University;Zhejiang Supcon Technology Co.;Ltd.;Kuaijishan wine Co;Ltd.;
..............page:6-10
..............page:10
Study on moisture absorption,moisture retention and activity against UV radiation of extracellular polysaccharide produced by Pantoea agglomerans KFS
ZANG Ju-ling;ZHANG Jing-liang;HUANG Ju-yan;PANG Wei-jian;JIANG Xiao-lu;College of Food Science and Engineering;Ocean University of China;
ZANG Ju-ling;ZHANG Jing-liang;HUANG Ju-yan;PANG Wei-jian;JIANG Xiao-lu;College of Food Science and Engineering;Ocean University of China;
..............page:11-15
The effect of two saccharification measures on yield of reducing sugar and ethanol in apple pomace
XU Jing-ying;MA Hui-ling;WEI Ya-jun;LI Xiao-ming;QU Zhen-fang;College of Forestry;Northwest A & F University;College of Life Science;Northwest A & F University;College of Resources and Environment;Northwest A & F University;San Menxia Academy of Agriculture Sciences;
XU Jing-ying;MA Hui-ling;WEI Ya-jun;LI Xiao-ming;QU Zhen-fang;College of Forestry;Northwest A & F University;College of Life Science;Northwest A & F University;College of Resources and Environment;Northwest A & F University;San Menxia Academy of Agriculture Sciences;
..............page:16-21
Archaea community and diversity in the pit mud of Chinese Luzhou-flavour liquor
LIU Mao-ke;TANG Yu-ming;ZOU Lan;REN Dao-qun;YAO Wan-chun;TIAN Xin-hui;YI Bin;DENG Bo;Biotechlogy Center Rice & Sorghum Research Institute;Sichuan Academy of Agricultural Sciences;Department of Microbiology;College of Resource and Environment;Sichuan Agricultural University;Luzhou Laojiao Co.;Ltd.;
LIU Mao-ke;TANG Yu-ming;ZOU Lan;REN Dao-qun;YAO Wan-chun;TIAN Xin-hui;YI Bin;DENG Bo;Biotechlogy Center Rice & Sorghum Research Institute;Sichuan Academy of Agricultural Sciences;Department of Microbiology;College of Resource and Environment;Sichuan Agricultural University;Luzhou Laojiao Co.;Ltd.;
..............page:22-28
Studies on the specific inhibition of dehydrocostus lactone againstβ-glucan synthesis in cell wall of Saccharomyces cerevisiae
WANG Kun;XU Zheng;ZHU Ting-heng;WANG Qian-wen;CUI Zhi-feng;College of Biological and Environmental Engineering;Zhejiang University of Technology;Zhejiang Institute for Food and Drug Control;
WANG Kun;XU Zheng;ZHU Ting-heng;WANG Qian-wen;CUI Zhi-feng;College of Biological and Environmental Engineering;Zhejiang University of Technology;Zhejiang Institute for Food and Drug Control;
..............page:29-34
..............page:34
Research on quality change and prediction model of Pseudomonas growth in fresh-cut grass carp fillet
WANG Ya-nan;HOU Wen-fu;College of Food Science and Engineering;Wuhan Polytechnic University;
WANG Ya-nan;HOU Wen-fu;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:35-39
Induced mutation breeding of high vanillin-production Amycolatopsis sp. by atmospheric and room temperature plasmas
LIU Qiong;ZHENG Pu;School of Biotechnology;Jiangnan University;
LIU Qiong;ZHENG Pu;School of Biotechnology;Jiangnan University;
..............page:40-44
Screening and identification of 3-phenoxybenzoate acid degrading “Gloden Flower Fungi” from Fuzhuan tea and its degradation characteristic
LI Jin-yong;LIU Shu-liang;YAO Kai;LI Jian-long;College of Food Science;Sichuan Agricultural University;College of Light Industry and Food;Sichuan University;
LI Jin-yong;LIU Shu-liang;YAO Kai;LI Jian-long;College of Food Science;Sichuan Agricultural University;College of Light Industry and Food;Sichuan University;
..............page:45-51
Physiological characteristics of Lactobacillus alimentarius SR10 in fermented sour meat & its cholesterol-lowering effect
GE Ping-zhen;LIU Yang;WANG Dan;DING Miao;ZHOU Cai-qiong;Engineering & Technology Research Centre of Characteristic Food;Food Science College;Southwest University;
GE Ping-zhen;LIU Yang;WANG Dan;DING Miao;ZHOU Cai-qiong;Engineering & Technology Research Centre of Characteristic Food;Food Science College;Southwest University;
..............page:52-56
Comparison of volatile flavor compounds among peeled antarctic krill and four species of peeled marine shrimps
DING Hao-chen;LI Dong-fang;ZHANG Yan-ping;DAI Zhi-yuan;XU Shu-zhan;XU Gang;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
DING Hao-chen;LI Dong-fang;ZHANG Yan-ping;DAI Zhi-yuan;XU Shu-zhan;XU Gang;Institute of Aquatic Products Processing;Zhejiang Gongshang University;
..............page:57-62
Differential scanning calorimetry studies on the thermal hysteresis activity of collagen
ZHU Yu-bing;CAO Hui;XU Fei;YU Jin-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
ZHU Yu-bing;CAO Hui;XU Fei;YU Jin-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
..............page:63-68
Effect of PEF treatments on enhancing the chelation reaction between glycine and copper sulfate
YU Qian;ZENG Xin-an;College of Light Industry and Food Sciences;South China University of Technology;
YU Qian;ZENG Xin-an;College of Light Industry and Food Sciences;South China University of Technology;
..............page:69-72
Study on the change in quality of bamboo shoots during pickling
WANG Li-sha;CHEN Guang-jing;ZHENG Jiong;WANG Hui;SONG Jia-xin;WU Jin-song;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
WANG Li-sha;CHEN Guang-jing;ZHENG Jiong;WANG Hui;SONG Jia-xin;WU Jin-song;KAN Jian-quan;College of Food Science;Southwest University;Chongqing key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
..............page:73-77
Study on aromatic composition,nutritional components and in vitro antioxidant capacity for blueberry flowers in Majiang,Guizhou province
WANG Rei;XIE Xiao-lin;MA Li-zhi;WEN Guang-zhong;LIU Zhi-gang;LIU Xiao-yan;DU Chao;WANG Jun;School of Food and Pharmaceutical Engineering;Guiyang College;Guizhou Engineering Research Center for Fruit Processing;Fruit Production Office of Majiang County;
WANG Rei;XIE Xiao-lin;MA Li-zhi;WEN Guang-zhong;LIU Zhi-gang;LIU Xiao-yan;DU Chao;WANG Jun;School of Food and Pharmaceutical Engineering;Guiyang College;Guizhou Engineering Research Center for Fruit Processing;Fruit Production Office of Majiang County;
..............page:78-84
Antioxidative efficiency of α-tocopherol in peanut oil,sesame oil,and rapessed oil
ZHU Xue-mei;WU Jun-feng;Hu Jiang-ning;ZHAO Shi-qiang;HU Zhen-ying;XIONG Hua;State Key Lab of Food Science and Technology;Nanchang University;College of Life Science and Food Engineering;Nanchang University;College of Light Industry and Food Science;South China University of Technology;
ZHU Xue-mei;WU Jun-feng;Hu Jiang-ning;ZHAO Shi-qiang;HU Zhen-ying;XIONG Hua;State Key Lab of Food Science and Technology;Nanchang University;College of Life Science and Food Engineering;Nanchang University;College of Light Industry and Food Science;South China University of Technology;
..............page:85-90
Effect of ultrafine grinding on the quality of jujube powder
ZHOU Yu-han;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Mo;CHEN Rui-juan;Institute of Agro-products Processing Science and Technology Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
ZHOU Yu-han;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Mo;CHEN Rui-juan;Institute of Agro-products Processing Science and Technology Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;College of Food Science;Shenyang Agricultural University;
..............page:91-96
The desalination of amino acids fermentation liquor based on electrodialysis
ZHANG Yan;GAO Xue-li;YANG Yang;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
ZHANG Yan;GAO Xue-li;YANG Yang;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
..............page:97-100
..............page:100
Optimization of the production of γ-amino butyric acid by marine Rhodotorula benthica OY92 with response surface methodology
LIU Shu;FANG Yao-wei;LU Ming-sheng;JIAO Yu-liang;YAN Chen;GAO Jia-pan;GAOYu-bu;WANG Shu-jun;School of Marine Science and Technology Huaihai Institute of Technology;
LIU Shu;FANG Yao-wei;LU Ming-sheng;JIAO Yu-liang;YAN Chen;GAO Jia-pan;GAOYu-bu;WANG Shu-jun;School of Marine Science and Technology Huaihai Institute of Technology;
..............page:101-106
Optimization of the cultural conditions for Lactobacillus rhamnosus KF7 to biosynthesize mono-amine oxidase inhibitors by response surface methodology
MENG Chun;WU Zheng-jun;GUO Ben-heng;HAN Jin;Research Institute of Bright Dairy and Food Co. Ltd.;State Key Laboratory of Dairy Biotechnology;College of Food Science and Technology;Shanghai Ocean University;
MENG Chun;WU Zheng-jun;GUO Ben-heng;HAN Jin;Research Institute of Bright Dairy and Food Co. Ltd.;State Key Laboratory of Dairy Biotechnology;College of Food Science and Technology;Shanghai Ocean University;
..............page:107-112
Optimization of aminopeptidase-producing condition for nitrite-resistant Staphylococcus saprophyticus RG-2 isolated from Rugao ham
WANG Miao;WANG Ming;ZHANG Pei-pei;WU Xue-yan;GE Qing-feng;WU Man-gang;YU Hai;College of Food Science and Technology;Yangzhou University;
WANG Miao;WANG Ming;ZHANG Pei-pei;WU Xue-yan;GE Qing-feng;WU Man-gang;YU Hai;College of Food Science and Technology;Yangzhou University;
..............page:113-118
Study on the production of mannitol by fermentation with Candida parapsilosis
WEI Wen-ting;ZHANG Tao;JIANG Bo;MU Wan-meng;MIAO Ming;State Key Laboratory of Food Science and Technology;Jiangnan University;
WEI Wen-ting;ZHANG Tao;JIANG Bo;MU Wan-meng;MIAO Ming;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:119-124
Optimization of a simultaneous saccharification and co-fermentation with Saccharomyces Cerevisiae and Candida Shehatae for converting rice straw to ethanol
ZHANG Jian;ZHANG Wen-xue;WU Zheng-yun;YOU Ling;YANG Jian;WEI Qin;ZHU Wen-you;Life Science and Food Engineering College of Yibin University / Key Lab. of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;College of Light Industry;Textile and Food Engineering;Sichuan University;
ZHANG Jian;ZHANG Wen-xue;WU Zheng-yun;YOU Ling;YANG Jian;WEI Qin;ZHU Wen-you;Life Science and Food Engineering College of Yibin University / Key Lab. of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;College of Light Industry;Textile and Food Engineering;Sichuan University;
..............page:125-131
Isolation,screening and identification of lactic acid bacteria from salted and fermented manarin fish
LUO Liang-zhi;WU Jun-rui;LIU Jia-yi;LI Xin;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
LUO Liang-zhi;WU Jun-rui;LIU Jia-yi;LI Xin;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
..............page:132-136
Optimizing vacuum tumbing curing parameters of water-braised beef
LIU Qiao-yu;HUANG Min;CHEN Hai-guang;BAI Wei-dong;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;Department of Biotechnology;Guangdong Vocational College of Science and Trade;
LIU Qiao-yu;HUANG Min;CHEN Hai-guang;BAI Wei-dong;College of Light Industry and Food;Zhongkai University of Agriculture and Engineering;Department of Biotechnology;Guangdong Vocational College of Science and Trade;
..............page:137-141
..............page:141
Effects on potato sprouting inhibition and its physiological properties by lodine vapor treatment
DIAO Xiao-qin;GUAN Hai-ning;WEI Ya-dong;College of Food and Pharmaceutical Engineering;Suihua University;
DIAO Xiao-qin;GUAN Hai-ning;WEI Ya-dong;College of Food and Pharmaceutical Engineering;Suihua University;
..............page:142-145
Fat oxidation of salt-baked chicken wings during Curing
ZHANG Yong-si;LI Bian-sheng;RUAN Zheng;LI Ran-ran;LIU Yan-fang;GUO Wei-bo;LIN Guang-ming;College of Light Industry and Food Sciences;South China University of Technology;Guangdong WuQiong Food company Limited;
ZHANG Yong-si;LI Bian-sheng;RUAN Zheng;LI Ran-ran;LIU Yan-fang;GUO Wei-bo;LIN Guang-ming;College of Light Industry and Food Sciences;South China University of Technology;Guangdong WuQiong Food company Limited;
..............page:146-150
Application of orthogonal experiment and fuzzy evaluation in development of Torreya grandis processing technology
WANG Yao;XU Yong;GUO Lei;CHEN Xu;DING Zhi-en;School of Tea and Food Technology Anhui Agricaltural University;
WANG Yao;XU Yong;GUO Lei;CHEN Xu;DING Zhi-en;School of Tea and Food Technology Anhui Agricaltural University;
..............page:151-155
The research progress on molecular mechanisms mediating fructooligosaccharides metabolism by lactic acid bacteria
CHEN Chen;ZHOU Fang-fang;REN Jing;AI Lian-zhong;CHEN Wei;State key Laboratory of Food Science and Technology;College of Food Science;Jiangnan University;State Key Laboratory of Dairy Biotechnology Bright Dairy & Food Co.;Ltd;
CHEN Chen;ZHOU Fang-fang;REN Jing;AI Lian-zhong;CHEN Wei;State key Laboratory of Food Science and Technology;College of Food Science;Jiangnan University;State Key Laboratory of Dairy Biotechnology Bright Dairy & Food Co.;Ltd;
..............page:156-160
Research advance on food antimicrobial packaging materials
XIAO Nai-yu;LI Jia-zhen;GUO Yi-lin;ZHONG Yong-min;LIN Shui-rong;ZHEN Jun-feng;Zhongkai University of Agriculture and Engineering;
XIAO Nai-yu;LI Jia-zhen;GUO Yi-lin;ZHONG Yong-min;LIN Shui-rong;ZHEN Jun-feng;Zhongkai University of Agriculture and Engineering;
..............page:161-167
Xylanase and its application in the food industry
MIN Zhao-sheng;GUO Hui-ming;GU Cheng-zhen;HONG Hou-sheng;Nanjing University of Technology;College of Sciences;Nanjing University of Technology;College of Biotechnology and Pharmaceutical Engineering;Nanjing Highke Bioengineering Equipment Co.;Ltd;
MIN Zhao-sheng;GUO Hui-ming;GU Cheng-zhen;HONG Hou-sheng;Nanjing University of Technology;College of Sciences;Nanjing University of Technology;College of Biotechnology and Pharmaceutical Engineering;Nanjing Highke Bioengineering Equipment Co.;Ltd;
..............page:168-173
Research progress on lysine production using different carbon sources
WANG Xin;XU Hong-xian;ZHOU Peng;DUAN Gang;Genercor china Bio-product Co. Ltd;
WANG Xin;XU Hong-xian;ZHOU Peng;DUAN Gang;Genercor china Bio-product Co. Ltd;
..............page:174-180
Progress on improving the enzymatic hydrolysis of food proteins using physical pre-treatment
CHEN Lin;WU Ke-gang;CHAI Xiang-hua;YU Lin;LIU Xiao-li;CHEN Yan-hua;Department of Food Science and Technology;School of Chemical Engineering and Light Industry;Guangdong University of Technology;
CHEN Lin;WU Ke-gang;CHAI Xiang-hua;YU Lin;LIU Xiao-li;CHEN Yan-hua;Department of Food Science and Technology;School of Chemical Engineering and Light Industry;Guangdong University of Technology;
..............page:181-186
..............page:186
Recent advances of microorganisms and its fermentation in traditional seafood sauces
LI Ying;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
LI Ying;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:187-191
Advances on application of hydrolase technology in food industry
ZHANG Bei;DUAN Xiao-ming;FENG Xu-qiao;CAI Xi-tong;FAN Lin-lin;LI Meng-meng;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;
ZHANG Bei;DUAN Xiao-ming;FENG Xu-qiao;CAI Xi-tong;FAN Lin-lin;LI Meng-meng;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;
..............page:192-200
Research status nutritional and healthy function of carrot and its processing and comprehensive utilization
CHEN Rui-juan;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Yu-han;Food Science College of Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology Chinese Academy ofAgricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
CHEN Rui-juan;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Yu-han;Food Science College of Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology Chinese Academy ofAgricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:201-206
The research progress of pharmacological effect and processing technology of stevia sugar
XU Jian;LI Wei-lin;Jiangsu Center for Research & Development of Medicinal Plants;Jiangsu Provincial Service Center for Antidiabetic Drugs Screening Institute of Botany;Jiangsu Province and the Chinese Academy of Sciences / Nanjing Botanical Garden Mem. Sun Yat-Sen.;
XU Jian;LI Wei-lin;Jiangsu Center for Research & Development of Medicinal Plants;Jiangsu Provincial Service Center for Antidiabetic Drugs Screening Institute of Botany;Jiangsu Province and the Chinese Academy of Sciences / Nanjing Botanical Garden Mem. Sun Yat-Sen.;
..............page:207-214
The metabolites analysis of dry red wines from two regions using nuclear magnetic resonance and electronic tongue
HU Bo-ran;ZHOU Yan;ZHU Yong;WEN Wen;ZHANG Feng-min;School of Food Science and Engineering;Yangzhou University;School of Biological Science and Technology;Yangzhou University;Testing Center of Yangzhou University;
HU Bo-ran;ZHOU Yan;ZHU Yong;WEN Wen;ZHANG Feng-min;School of Food Science and Engineering;Yangzhou University;School of Biological Science and Technology;Yangzhou University;Testing Center of Yangzhou University;
..............page:215-222
Detection of β-glucan in malt by near infrared spectroscopy
ZHOU Qing-mei;GUO Li-yun;LIN Zhi-ping;Beijing Yanjing Brewery CO.LTD;
ZHOU Qing-mei;GUO Li-yun;LIN Zhi-ping;Beijing Yanjing Brewery CO.LTD;
..............page:223-226
Rapid identification of qiaqia aroma sunflower seeds by principal component analysis and cluster analysis
ZHU Meng-meng;SHEN Xu;CHEN Jiang-Lin;YANG Ting-ting;HOU Ru-yan;College of Tea and Food Science & Technology;Anhui Agricultural University;The Qiaqia food limited liability company;
ZHU Meng-meng;SHEN Xu;CHEN Jiang-Lin;YANG Ting-ting;HOU Ru-yan;College of Tea and Food Science & Technology;Anhui Agricultural University;The Qiaqia food limited liability company;
..............page:227-234
Poly( methyl violet)-graphene composite electrode for determination of phoxim in food
CHEN Mei-feng;MA Xin-ying;Department of Chemistry and Chemical Engineering;Heze University;
CHEN Mei-feng;MA Xin-ying;Department of Chemistry and Chemical Engineering;Heze University;
..............page:235-238
Study on the ultrasonic-assisted extraction conditions of crude polysaccharide from Ulva Fasciata and its physico-chemical properties
SHAO Ping;PEI Ya-ping;CHEN Xiao-xiao;CHEN Meng;SUN Pei-long;College of Biology and Environmental Engineering;Zhajiang University of Technology;
SHAO Ping;PEI Ya-ping;CHEN Xiao-xiao;CHEN Meng;SUN Pei-long;College of Biology and Environmental Engineering;Zhajiang University of Technology;
..............page:239-244
Optimization of ultrasonic-assisted extracting polyphenols from lxeris chinensis by response surfase methodology and drying methods influences on extraction rate
SHI Tong-tong;CHEN Ying-ying;WANG Jie;SUN Jian-feng;ZHENG Qia-wei;College of Food Science;Agricultural University of Hebei;College of Horticulture;Agricultural University of Hebei;
SHI Tong-tong;CHEN Ying-ying;WANG Jie;SUN Jian-feng;ZHENG Qia-wei;College of Food Science;Agricultural University of Hebei;College of Horticulture;Agricultural University of Hebei;
..............page:245-249
Studies on technology of microwav-assisted extraction chlorogenic acid from flower of Lonicera hypoglauca Miq
SHU Xiao-shun;QING Wan-hua;LIU Rui-xing;TAO Jun;GONG Fu-chun;Chemistry and Biology College;Changsha Sciences and Technology University;
SHU Xiao-shun;QING Wan-hua;LIU Rui-xing;TAO Jun;GONG Fu-chun;Chemistry and Biology College;Changsha Sciences and Technology University;
..............page:250-253
Separation and purification of total flavonids of grape seedswith ethanol /ammonium sulphate aqueous two-phase system
ZHANG Xi-feng;YANG Chun-hui;LUO Guang-hong;The College of Agriculture and Biotechnology CAB;Hexi University;Microalgae Engineering Research Center of Gansu Province;Kaiyuan Bio-tech Development Center;Hexi University;
ZHANG Xi-feng;YANG Chun-hui;LUO Guang-hong;The College of Agriculture and Biotechnology CAB;Hexi University;Microalgae Engineering Research Center of Gansu Province;Kaiyuan Bio-tech Development Center;Hexi University;
..............page:254-258