Jiangsu Condiment and Subsidiary Food 2013 Issue 1 Research on the Edible Value of Chrysanthemum

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Jiangsu Condiment and Subsidiary Food
1006-8481
2013 Issue 1

Research on the Edible Value of Chrysanthemum
SU Ai-guo

..............page:4-5,14

Optimum Process of Protein Milk Beverage Made by Amygdalus Communis L and Jujube
JIA Juan1;LIU Dai2

..............page:6-10

Production Process of Grape Juice Yogurt
MA Jing-xi

..............page:11-14

Process and Techniques of Jujube and Wolfberry Wine
WEI Peng;ZHANG Guang-jie;XU Xiao-yang;CAO Xue;SU Yan-wei

..............page:15-17

Research on Screening Resin for Separation and Purification of Rebaudioside
LI Hong-fei;SUN Da-qing;ZHANG Li-ping

..............page:18-20

Studies on Extraction of Flavonoids from Osmunda Japonica of South Shaanxi and Its Antioxidyzition
YUAN Liang;LI Kai-long;WEN Song-cheng;LIU Huan;XIA Fa-jun;YANG Hai-tao

..............page:21-23,27

Study on the Absorption Capacity of Four Dietary Fiber Products for Fat,Cholesterol,Cholate and Nitrite
TIAN Ying;PENG Jing;CHEN Yu

..............page:24-27

The Effect of Variety on Antioxidant Activities of Lotus Juices:One of the Studies on the Anti-oxidation Property of Lotus
WANG Bei

..............page:28-33

Determination of Aflatoxins in Condiment by HPLC with Post-column Photochemical Derivatization
WANG Wei-gang;TANG Shuang-shuang;LU Yuan;ZHU Xin-sheng

..............page:34-37

The Pollution of Heavy Metal in the Raw Material of Condiment
MA Mei-huaa;LI Xiao-huab

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

Antialcoholic Medicine and Food
ZHANG Er-fei;SUN Ying;WANG Jing

..............page:42-44

jiang su diao wei fu shi pin gao yue

..............page:3

Analysis on Current Situation and Development Trends of Soy Sauce Industry
LI Wen-yuan

..............page:1-3