0253-990X
2015 Issue 4
Identification of enzymatically dephosphorylated casein by electrophoresis and mass spectrometry
WANG Yuan-yuan;CHENG Ying-hua;LIU Da-song;HU Jin-hua;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
WANG Yuan-yuan;CHENG Ying-hua;LIU Da-song;HU Jin-hua;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:1-5
Yeast spores function as microcapsules for enzyme immobilization
LI Yi;LI Zi-jie;Nakanishi Hideki;GAO Xiao-dong;Key Laboratory of Carbohydrate Chemistry & Biotechnology Ministry of Education;Jiangnan University;
LI Yi;LI Zi-jie;Nakanishi Hideki;GAO Xiao-dong;Key Laboratory of Carbohydrate Chemistry & Biotechnology Ministry of Education;Jiangnan University;
..............page:6-11
Preparation of N doping P25 antibacterial material and its visible-light photocatalytic antibacterial activity
LI Ying-ying;SONG Xian-liang;ZHANG Jing;South China Agricultural University;
LI Ying-ying;SONG Xian-liang;ZHANG Jing;South China Agricultural University;
..............page:12-16
The role of tryptophan W129 of endoglucanaseⅡ from Rhizopus stolonifer in degradation of cellulose
WEI Lan-fang;TANG Bin;LI Song;ZHOU Ruo-fei;Anhui Polytechnic University;Engineering Technology Research Center of Anhui Microbial Fermentation;
WEI Lan-fang;TANG Bin;LI Song;ZHOU Ruo-fei;Anhui Polytechnic University;Engineering Technology Research Center of Anhui Microbial Fermentation;
..............page:17-21
Cloning,expression and structure analysis of cbh2gene from Rhizopus stolonifer
ZHANG Qing-qing;XIE Zhi-hao;LI Song;SUN Quan-xia;TANG Bin;College of Biochemical Engineering;Anhui Polytechnic University;
ZHANG Qing-qing;XIE Zhi-hao;LI Song;SUN Quan-xia;TANG Bin;College of Biochemical Engineering;Anhui Polytechnic University;
..............page:22-27
Erythritol production with Yarrowia lipolitica
PEI Jiang-sen;HUANG Ling;ZHANG Lu;TIAN Shu-bin;China National Research Institute of Food and Fermentation Industries;Shandong Zibo Zhongshi Green Biotech Co.;Ltd.;
PEI Jiang-sen;HUANG Ling;ZHANG Lu;TIAN Shu-bin;China National Research Institute of Food and Fermentation Industries;Shandong Zibo Zhongshi Green Biotech Co.;Ltd.;
..............page:28-33
Biochemical changes of mackerel processing waste in segmented fermentation process
LIU Shu-lai;KE Yu-yuan;ZHOU Xu-xia;DING Yu-ting;Ocean College;Zhejiang University of Technology;
LIU Shu-lai;KE Yu-yuan;ZHOU Xu-xia;DING Yu-ting;Ocean College;Zhejiang University of Technology;
..............page:34-38
Effect of site-directed mutagenesis of V1C on thermostability of xylanase XynZF-2
LI Tong-biao;ZHOU Chen-yan;ZHU Xin-shu;WANG Dan-dan;CHEN Ya-wen;XIE Jing-jing;School of Life Science and Technology;Xinxiang Medical University;
LI Tong-biao;ZHOU Chen-yan;ZHU Xin-shu;WANG Dan-dan;CHEN Ya-wen;XIE Jing-jing;School of Life Science and Technology;Xinxiang Medical University;
..............page:39-43
Study on laboratory evolution of the probiotic Lactobacillus casei Zhang during continuous subculturing for 1000～2000 generation
MA Rui-fen;HUI Wen-yan;ZHANG Wen-yi;BAI Mei;SUN Tian-song;Key Laboratory of Dairy Biotechnology and Engineering;Ministry of Education;Inner Mongolia Agricultural University;
MA Rui-fen;HUI Wen-yan;ZHANG Wen-yi;BAI Mei;SUN Tian-song;Key Laboratory of Dairy Biotechnology and Engineering;Ministry of Education;Inner Mongolia Agricultural University;
..............page:44-47
Homologous expression and fermentation properties for producing xylanase of a high-yield Aspergillus niger genetic engineering strain
NI Da-wei;LI Rui-yun;BAI Ai-zhi;ZHANG Wen-tao;Wang Jun;Laboratory of Ion Beam Bioengineering of Inner Mongolia;college of Life Science;Inner Mongolia University;college of Physical Science & Technology;Inner Mongolia University;
NI Da-wei;LI Rui-yun;BAI Ai-zhi;ZHANG Wen-tao;Wang Jun;Laboratory of Ion Beam Bioengineering of Inner Mongolia;college of Life Science;Inner Mongolia University;college of Physical Science & Technology;Inner Mongolia University;
..............page:48-53
Research on the molecular migration in high-protein intermediate-moisture foods by fluorescence recovery after photo bleaching technique
JIA Xiao-ge;LI Juan;LU Nai-yan;ZHANG Xuan;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
JIA Xiao-ge;LI Juan;LU Nai-yan;ZHANG Xuan;ZHOU Peng;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
..............page:54-61
Comparison of DNA extraction methods for canned pork
YANG Tong-hui;MENG Zhen;ZHONG Qi-ding;QIU Kai;AN Li-yan;LI Zhi-jun;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;
YANG Tong-hui;MENG Zhen;ZHONG Qi-ding;QIU Kai;AN Li-yan;LI Zhi-jun;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;
..............page:62-67
Effects of ultrasonic pretreatmen on the prperties of cationic starch
ZHANG Hui;HOU Han-xue;DONG Hai-zhou;LIU Han;SHU Yang;LI Chun-xue;College of Food Science;Shandong Agricultural University;
ZHANG Hui;HOU Han-xue;DONG Hai-zhou;LIU Han;SHU Yang;LI Chun-xue;College of Food Science;Shandong Agricultural University;
..............page:68-72
Rheological properties of film-forming solutions made from sodium alginate and Arabic gum
WANG Li-qiang;DONG Xiao-meng;YOU Liu-qing;ZHANG Xin-chang;LU Li-xin;Department of Packaging Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
WANG Li-qiang;DONG Xiao-meng;YOU Liu-qing;ZHANG Xin-chang;LU Li-xin;Department of Packaging Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
..............page:73-76
Gel properties of bovine blood myofibrillar protein mixture
GAO Lei;LU Shi-ling;ZHANG Dong-dong;TIAN Pan;Food College;Shihezi University;
GAO Lei;LU Shi-ling;ZHANG Dong-dong;TIAN Pan;Food College;Shihezi University;
..............page:77-80
Preparation of low-fat peanut beverage using skim fraction from aqueous extraction processing
XU Hang;XU Qi;LI Peng-fei;HUA Xiao;YANG Rui-jin;School of Food Science and Technology;Jiangnan University;Service Center for Small and Medium-sized Enterprises of Yunnan Province;
XU Hang;XU Qi;LI Peng-fei;HUA Xiao;YANG Rui-jin;School of Food Science and Technology;Jiangnan University;Service Center for Small and Medium-sized Enterprises of Yunnan Province;
..............page:81-86
Improvement of functionality of Pork Bone Paste by enzymolysis-fermentation technology
WANG Shuai-nan;ZONG Hong;LU Xin-yao;ZHU GE-Bin;FANG Hui-ying;DANG Yi-wen;SUN Jin;LOU Xiao-xiao;FENG Qian;The Key Laboratory of Carbohydrate Chemisty and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Research Centre of Industrial Microbiology;Zhejiang Zhengwei Food Co.;Ltd.;Zhejiang Condiments Industry Research Center;
WANG Shuai-nan;ZONG Hong;LU Xin-yao;ZHU GE-Bin;FANG Hui-ying;DANG Yi-wen;SUN Jin;LOU Xiao-xiao;FENG Qian;The Key Laboratory of Carbohydrate Chemisty and Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Research Centre of Industrial Microbiology;Zhejiang Zhengwei Food Co.;Ltd.;Zhejiang Condiments Industry Research Center;
..............page:87-90
Selection of brewing yeast with glucose repression resistance under the very high gravity brewing( 18°P)
GUO Li-yun;Beijing Yanjing beer brewery company LTD;Key Laboratory of Beijing Yanjing Beer Brewing Technology;
GUO Li-yun;Beijing Yanjing beer brewery company LTD;Key Laboratory of Beijing Yanjing Beer Brewing Technology;
..............page:91-96
Study on improving the quality of rice wine wheat Qu by making with mixed bacteria and fungi
YU Pei-bin;ZHANG Bo;LU Jian;CHEN Jian-xin;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Zhejiang Economic and Trade Polytechnic;
YU Pei-bin;ZHANG Bo;LU Jian;CHEN Jian-xin;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Zhejiang Economic and Trade Polytechnic;
..............page:97-103
Technology of fixed GAC bed on refining HFS 90
ZHOU Yan-bin;YE Xiao-lei;LUO Jian-yong;GUO Feng;LIAN Xiao-dong;CHENG Shi-jie;Guangzhou Shuangqiao Company LTD.;
ZHOU Yan-bin;YE Xiao-lei;LUO Jian-yong;GUO Feng;LIAN Xiao-dong;CHENG Shi-jie;Guangzhou Shuangqiao Company LTD.;
..............page:104-108
Processing and quality analysis of pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria
HAN Xin-feng;LI Xiao-yan;HUANG Dao-mei;JIA Qiu-si;HU Lu;HU Xin-jie;HE Li;LIU Shu-liang;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering;Sichuan Agricultural University;
HAN Xin-feng;LI Xiao-yan;HUANG Dao-mei;JIA Qiu-si;HU Lu;HU Xin-jie;HE Li;LIU Shu-liang;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering;Sichuan Agricultural University;
..............page:109-114
Experimental investigation of xylooligosaccharides production from corn cob by recombinant xylanase
YANG Ran;ZHU Pei-hua;YAO Jun;LI Xiu-ting;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
YANG Ran;ZHU Pei-hua;YAO Jun;LI Xiu-ting;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:115-120
Research on the cellulase and laccase of Pholiota nameko Zinc-riching cultivated in straw medium
HU Chuan-qi;GANG Jie;CHEN Jing-hui;BAI Jie;LUO Rong-quan;College of Life Sciences;Dalian Nationalities University;
HU Chuan-qi;GANG Jie;CHEN Jing-hui;BAI Jie;LUO Rong-quan;College of Life Sciences;Dalian Nationalities University;
..............page:121-124
Study on desalination from Engraulis japonicus boiling liquids by electrodialysis
ZHANG Jian-you;BAO Yu-gang;LIN Long;FEI Xiao-wen;WEI Min;DING Yu-ting;Ocean College;Zhejiang University of Technology;Weihai Supervision & Inspection Institute of Product Quality;
ZHANG Jian-you;BAO Yu-gang;LIN Long;FEI Xiao-wen;WEI Min;DING Yu-ting;Ocean College;Zhejiang University of Technology;Weihai Supervision & Inspection Institute of Product Quality;
..............page:125-130
Foams performance of fish gelatin
TU Zong-cai;DUAN Deng-le;YE Yun-hua;WANG Hui;NIU Pei-pei;HUANG Tao;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
TU Zong-cai;DUAN Deng-le;YE Yun-hua;WANG Hui;NIU Pei-pei;HUANG Tao;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
..............page:131-135
Purification of piperine from white pepper by HPD macroporous resin
LIU Xiao;HOU Shun-chao;GU Lin;School of Food Science and Engineering;Yangzhou University;
LIU Xiao;HOU Shun-chao;GU Lin;School of Food Science and Engineering;Yangzhou University;
..............page:136-140
The inquiry of emulsifying and stability of coconut milk under vacuum concentration
LI Xiao-yu;SHEN Xiao-jun;ZHAO Song-lin;CHEN Wei-jun;College of Food;Hainan University;Coconut Research Institute;Chinese Academy of Tropical Agriculture Sciences;Wenchang;Coconut Research Institute;CATAS Engineering and Technology Research Center for coconut deep process of Hainan province;
LI Xiao-yu;SHEN Xiao-jun;ZHAO Song-lin;CHEN Wei-jun;College of Food;Hainan University;Coconut Research Institute;Chinese Academy of Tropical Agriculture Sciences;Wenchang;Coconut Research Institute;CATAS Engineering and Technology Research Center for coconut deep process of Hainan province;
..............page:141-146
Characetrization of volatile aroma components in Chinese Chixiang aroma type liquor by GC-O and GC-MS
FAN Hai-yan;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
FAN Hai-yan;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:147-152
Solid-phase extraction-GC-O / MS for the analysis of odor-active volatile compounds in Vidal icewine
MA Yue;TANG Ke;XU Yan;LI Ji-ming;YU Ying;LI Lan-xiao;Key Laboratory of Industrial Biotechnology;Ministry of Education;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;Center of Science and Technology;ChangYu Group Company Ltd.;
MA Yue;TANG Ke;XU Yan;LI Ji-ming;YU Ying;LI Lan-xiao;Key Laboratory of Industrial Biotechnology;Ministry of Education;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;Center of Science and Technology;ChangYu Group Company Ltd.;
..............page:153-159
Quality inspection of Chinese liquor based on electronic nose
LI Jing;SONG Fei-hu;PU Hong-jie;LI Zhen-feng;School of Mechanical Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;Shaoxing Queland Mechatronics Technology Co. Ltd.;
LI Jing;SONG Fei-hu;PU Hong-jie;LI Zhen-feng;School of Mechanical Engineering;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;Jiangnan University;Shaoxing Queland Mechatronics Technology Co. Ltd.;
..............page:160-164
Discrimination of cow milk in goat milk by electronic nose
JIN Lei;BAI Li-juan;PENG Xiao-yu;YU Qing-qing;Food Science and Engineering College;Liao-ning Medical University;
JIN Lei;BAI Li-juan;PENG Xiao-yu;YU Qing-qing;Food Science and Engineering College;Liao-ning Medical University;
..............page:165-168
Determination of aniline green in fish muscle samples by fluorescence quenching method
MAO Yongqiang;LIU Yan;YANG Sen;LI Na;College of Science;Liaoning Technical University;
MAO Yongqiang;LIU Yan;YANG Sen;LI Na;College of Science;Liaoning Technical University;
..............page:169-173
Analysis of volatile compounds of fresh ginger,ginger powder and ginger beverage
WANG Qiang-wei;SHI Xian-zhen;WANG Hong-xin;SU Yi-hai;School of Food Science and Technology;Jiangnan University;National Engineering Research Center for Functional Food;Jiangnan University;Xuzhou Bioengineering Technical College;Anhui Tongling White Ginger Development Co.;Ltd.;
WANG Qiang-wei;SHI Xian-zhen;WANG Hong-xin;SU Yi-hai;School of Food Science and Technology;Jiangnan University;National Engineering Research Center for Functional Food;Jiangnan University;Xuzhou Bioengineering Technical College;Anhui Tongling White Ginger Development Co.;Ltd.;
..............page:174-179
Optimization of pork tenderization by adenosine 5-monophosphate( AMP)
DENG Shao-ying;WANG Dao-ying;SUN Chong;ZHANG Mu-han;BIAN Huan;WU Hai-hong;ZHU Yong-zhi;GENG Zhi-ming;LIU Fang;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
DENG Shao-ying;WANG Dao-ying;SUN Chong;ZHANG Mu-han;BIAN Huan;WU Hai-hong;ZHU Yong-zhi;GENG Zhi-ming;LIU Fang;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;
..............page:180-186
Effect of the mincer processing on the quality of chicken breast meatball
KANG Zhuang-li;GUO Geng-rui;MA Han-jun;ZHANG Jian-lin;WANG Rui;LI Fei-fei;LI Peng;School of Food Science;Henan Institute of Science and Technology;Zhongpin Corporation;
KANG Zhuang-li;GUO Geng-rui;MA Han-jun;ZHANG Jian-lin;WANG Rui;LI Fei-fei;LI Peng;School of Food Science;Henan Institute of Science and Technology;Zhongpin Corporation;
..............page:187-191
Effects of pastirma processing on horse meat quality
REN Wen-wen;LI Fang;JIANG Xiao-feng;ZHANG Wen;GUO Li;BAI Jia-jia;KONG Ling-ming;College of Food Science and Pharmacy;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
REN Wen-wen;LI Fang;JIANG Xiao-feng;ZHANG Wen;GUO Li;BAI Jia-jia;KONG Ling-ming;College of Food Science and Pharmacy;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;
..............page:192-196
..............page:196
Near infrared spectrum qualitative discrimination of cherry in storage period
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:197-201
Effect of double treatment with 1-MCP or 1-PentCP on postharvest physiology and quality of cherry tomatoes stored in ambient temperature
CHENG Hong-xue;DONG Ping;WANG Yue-hua;FENG Xu-qiao;College of Food Science;Shenyang Agricultural University;Food & Beverage Co.;LTD;Food Science Research Institute of Bohai University;
CHENG Hong-xue;DONG Ping;WANG Yue-hua;FENG Xu-qiao;College of Food Science;Shenyang Agricultural University;Food & Beverage Co.;LTD;Food Science Research Institute of Bohai University;
..............page:202-206
Effect of harvest stages on the quality and volatiles on okra
XU Kang;College of Food Science and Engineering;Shandong Agricultural University;
XU Kang;College of Food Science and Engineering;Shandong Agricultural University;
..............page:207-211
Research on mechanical properties and storage life prediction model of mango under storage temperatures
SHEN Li;XU Yi;NIU Yi-qing;Institute of Food Quality and Safety;University of Shanghai for Science and Technology;
SHEN Li;XU Yi;NIU Yi-qing;Institute of Food Quality and Safety;University of Shanghai for Science and Technology;
..............page:212-218
Studies on the antioxidatant activities of different fractions of garlic extract
XING Li-sha;CHEN Hai-xia;WANG Jia;WANG Yan-wei;School of Pharmaceutical Science and Technology;Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency;Tianjin University;
XING Li-sha;CHEN Hai-xia;WANG Jia;WANG Yan-wei;School of Pharmaceutical Science and Technology;Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency;Tianjin University;
..............page:219-222
Optimization of ultrasonic-assisted technology for polysaccharides extraction from champion beans using response surface methodology
LI Ying;YOU Shuang-zhen;LAI Dan-ni;CHEN Xue-mei;SHI Xiao-qiong;Longyan university;
LI Ying;YOU Shuang-zhen;LAI Dan-ni;CHEN Xue-mei;SHI Xiao-qiong;Longyan university;
..............page:223-229
The extraction conditions of polysaccharide from sugar beet pulp with high temperature and pressure and its antioxidant activity study
ZHAO Ya-hong;WANG Wen-xia;ZHANG Xian-bin;SHANG qing;LI Chang-juan;College of Food and Biology Engineering;Qiqihar University Key Laboratory of Processing Agricultural Products of Heilongjiang Province;
ZHAO Ya-hong;WANG Wen-xia;ZHANG Xian-bin;SHANG qing;LI Chang-juan;College of Food and Biology Engineering;Qiqihar University Key Laboratory of Processing Agricultural Products of Heilongjiang Province;
..............page:230-235
Advances in freeze-thaw stability of food emulsion research
JIAN Jun-li;MAO Li-juan;LIU Fu-guo;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;Research center of functional ingredients and food additives;Beijing Key Laboratory of functional food from plant resources;China Agricultural University;
JIAN Jun-li;MAO Li-juan;LIU Fu-guo;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;Research center of functional ingredients and food additives;Beijing Key Laboratory of functional food from plant resources;China Agricultural University;
..............page:236-240
Structure and variation mechanism of microbial community in Chinese sauerkraut fermentation: a review
ZOU Wei;ZHAO Chang-qing;ZHAO Xing-xiu;ZHANG Jing;Sichuan University of Science & Engineering;College of Bioengineering;
ZOU Wei;ZHAO Chang-qing;ZHAO Xing-xiu;ZHANG Jing;Sichuan University of Science & Engineering;College of Bioengineering;
..............page:241-245
The research progress about Rhizopus chinonsis in liquor-making
DOU Xiao;YANG Jian-gang;Ma Ying-ying;LIN Qiu;LIN Yan;WU He-chuan;School of Biological Engineering of Sichuan University of Science & Engineering;
DOU Xiao;YANG Jian-gang;Ma Ying-ying;LIN Qiu;LIN Yan;WU He-chuan;School of Biological Engineering of Sichuan University of Science & Engineering;
..............page:246-250