1000-9973
2008 Issue 1
Determination of dextrin in adulterated monosodium glutamate
BAO Zhong-ding;SUN Rong-hua;WU Ting-ting
BAO Zhong-ding;SUN Rong-hua;WU Ting-ting
..............page:87-89
Analysis of chemical component of volatile oil from Zanthoxylum Schinifolium et Zucc
ZHAO Zhi-feng;GONG Xu;QIN Zhe;LEI Shao-rong;YAN Zhi-nong
ZHAO Zhi-feng;GONG Xu;QIN Zhe;LEI Shao-rong;YAN Zhi-nong
..............page:84-87
hplc fa jian ce nan suan zao gao zhong de he cheng se su fang fu ji tian wei ji shan li suan shi pin jiao
cai ding jian ; xie zhi peng ; guo zuo
cai ding jian ; xie zhi peng ; guo zuo
..............page:79-83
The applying of the monascus in condiment
WANG Qi-jun;ZHANG Dong-liang;LIN Ping;WANG Ting;JIANG Xiao-bing;LI Zhen
WANG Qi-jun;ZHANG Dong-liang;LIN Ping;WANG Ting;JIANG Xiao-bing;LI Zhen
..............page:75-78
A new method for synthesis of Monomenthyl Succinate
CHEN Lei;YAN Ri-an;DU Shu-xia;HUANG Cai-huan;DUAN Han-ying;LIU Yan-qiong
CHEN Lei;YAN Ri-an;DU Shu-xia;HUANG Cai-huan;DUAN Han-ying;LIU Yan-qiong
..............page:72-74
The actuality of processing technology and imprvement of Zhejiang rose vinegar
JIANG Yu-jian;YU Miao;JIANG Yue-ming;LI Jian-rong
JIANG Yu-jian;YU Miao;JIANG Yue-ming;LI Jian-rong
..............page:68-71
Production of kojic acid by fermentation and its application in food processing
LU Zheng-qing;WANG Yan
LU Zheng-qing;WANG Yan
..............page:65-67,71
qian tan gao xiao qing jie ye tai zhi cu de gong yi
wang zuo ; wang zhong li
wang zuo ; wang zhong li
..............page:63-64
Discuss on the production of soy sauce made by low-salt solid-state fermentation
LI Hong-lei;WAN Ya-ling;LI Xin-guang
LI Hong-lei;WAN Ya-ling;LI Xin-guang
..............page:60-62
Reaserch on extraction and purification of stevioside from stevia leaves
ZHANG Li-na;YU Tao;GAO Leng
ZHANG Li-na;YU Tao;GAO Leng
..............page:58-59,64
The study of the flavor in toasted eggs
QIAO Xiu-hong;LI Qing-ping;WANG Xiang-dong;LI Zhi-cheng
QIAO Xiu-hong;LI Qing-ping;WANG Xiang-dong;LI Zhi-cheng
..............page:54-57
gan zhe zhi huo guo di liao de yan zhi
dong min ; li jie ; qin ting jun
dong min ; li jie ; qin ting jun
..............page:51-53
Inclusion complex of ocimum basilicum L essential oil with β-cyclodextrin by ultraviolet spectrometry
ZHAN Hao;JIANG Zi-tao;LI Rong
ZHAN Hao;JIANG Zi-tao;LI Rong
..............page:48-51
gao nong du zheng liu cu de yan jiu yu kai fa
wang su zhen ; qian feng ; zheng li hong
wang su zhen ; qian feng ; zheng li hong
..............page:46-47
Chemical components and antibacterial activity of the essential oil from coriander seeds grown in Heilongjiang
LI Wei;FENG Dan;LU Zhan-guo
LI Wei;FENG Dan;LU Zhan-guo
..............page:42-45
jiang you chen dian wu de xing cheng yu dui ce
xu fu you ; li fang zheng ; lin shao sen ; liang shi yong
xu fu you ; li fang zheng ; lin shao sen ; liang shi yong
..............page:39-41,47
Research progress on characteristic flavour substances of Jinhua ham
XU Huan;LI Jian-rong
XU Huan;LI Jian-rong
..............page:35-38,45
New research progress in nattokinase
ZHANG Feng;JIN Jie;XIE Cheng-jun
ZHANG Feng;JIN Jie;XIE Cheng-jun
..............page:29-34
The progress in research on star anise (illicium verum Hook.F.) and its extract shikimic acid
LI Wei;YANG Xu
LI Wei;YANG Xu
..............page:24-28
Study on shortening fermentation period of Japanese soy sauce
ZHANG He-ying;WU Jin-xia;LIU Wen-na
ZHANG He-ying;WU Jin-xia;LIU Wen-na
..............page:22-23,34
shu dian wang zu shuo dou zuo ( shang )
zhao de an
zhao de an
..............page:18-21