Jiangsu Condiment and Subsidiary Food 2009 Issue 1 Research progress On the extraction technology of red radish pigment

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Jiangsu Condiment and Subsidiary Food
1006-8481
2009 Issue 1

Research progress On the extraction technology of red radish pigment
Zhang Bo;Liu Wu;Guo Qiang;Liu Jun-hai

..............page:40-44

Study on the enzyme-producing conditions of trichoderma koningii LW-1
WU Xiu-qin

..............page:37-39

Study on the extraction of eucommia ulmoide powder
WANG Rong;LI Wei-xia;CHEN Geng;LI Jian-qiang;YANG Hai-tao

..............page:34-36

Ingredients and functions of mulberry leaf and its application
MAO Hong-qian;GAO Hong-lin

..............page:30-33,36

The function of vinegar
XU Gen-di;LENG Yun-wei

..............page:27-29

Development of QiYi health care red koji wine
WANG Jian-guo

..............page:24-26

The application of clarifiers in eliminating the secondary precipitation in vinegar fermentation
ZHAO Lian-jun

..............page:22-23,44

Chemical structure of cyclic lipopeptides and their bioactivity
XIAO Huai-qiu;LI Yu-zhen

..............page:14-21

Study on the compound beverage with Pleurotus nebrodensis and Hawthorn
LI Feng-lin;LI Ying-hua

..............page:11-13

Study on the production technology of yoghurt with black bean
JIA Yan-ping;ZHAO Qing-xiao

..............page:9-10,29

The countermeasures for benign development of Chinese food quality security management and relative legal suggestions
YANG Hui

..............page:5-8

The market and application of probiotic bacteria and probiotics in Japan
HU Xue-zhi

..............page:1-4