China Condiment 2010 Issue 9 Study on the CO2 Supercritical extracted Xanthoxylin

Study on the CO2 Supercritical extracted Xanthoxylin
wang hong ; gui xiang dong

..............page:90-91

Cleaner production technology of MSG refining by the method of single-pot operation
liang li he

..............page:72-75

Studies on elements and determination of chemical component of volatile oil extracting by Soxhelt methods in alpinia katsumadai hayata
chen shao dong ; chen fu bei ; lu ping ; chen jian ping ; liu hong xing ; nie kun mei

..............page:87-90

Accelerated aging of vinegar
li chang wen ; jiang chun peng ; zhou jiang feng

..............page:69-71

Cleaner production technology of MSG refining by the method of single-pot operation
liang li he

..............page:72-75

Study on the CO2 Supercritical extracted Xanthoxylin
wang hong ; gui xiang dong

..............page:90-91

Dual-wavelength spectrophotometric determination of selenium content in salt
li ren yu ; li yong mei ; wu jun jie ; xiong qing

..............page:83-86

HP-SPME-GC-MS analysis of volatile flavor components of garlic
zhou jiang ju

..............page:95-99

The discussion of Maillard reaction in vinegar
huang yong tao ; lu hong mei ; cui yun ; peng xiang ping

..............page:29-33

Research on pectinase -assisted extraction of pigment from Dioscorea zingiberensis
shu guo wei ; wang chang feng ; chen he ; li shi yu ; wen zhen jie

..............page:107-109

Study on the application of glycated incense in soybean paste
kong de zhu ; wang hai ying

..............page:114-117

Three types of fennel essential oil extraction methods
zhou li jian ; li bing chao ; liu zuo

..............page:80-83

Study on purification of anthocyanins from blackcurrant marc by macroporous resin and primary identification
guo qing qi ; zhang na ; liu hong bo ; wang ping ; wang zhen yu

..............page:100-103,113

Present situation and countermeasure of sweetener industry
deng kai ye ; tan mei chun

..............page:38-41

The application of different inactivated methods on protoplast fusion of screening Aspergillus oryzae
tang jie ; che zhen ming ; li ming yuan ; luo hai

..............page:65-69

Accelerated aging of vinegar
li chang wen ; jiang chun peng ; zhou jiang feng

..............page:69-71

Screening of sufu strain and biochemistry change during cultivation
li zuo ; che zhen ming ; wang bin bin

..............page:56-59,64

Study on the clearly defining the concept of food flavour ingredients
chu yan pei ; zhang jiu kui

..............page:22-25

Studies on elements and determination of chemical component of volatile oil extracting by Soxhelt methods in alpinia katsumadai hayata
chen shao dong ; chen fu bei ; lu ping ; chen jian ping ; liu hong xing ; nie kun mei

..............page:87-90

The application of high voltage pulsed electric field technology in food processing
wu xin ying ; li zuo jin ; guo yu hua ; yu ling

..............page:26-29

Development of condiment for cooking fish based on Mosla chinensis maxim
yu hai zhong ; chen xu e ; sun yong lin ; liu hui hong

..............page:110-113