Science and Technology of Food Industry 2015 Issue 12 shi pin an quan zai xing dong

Rapid authentication of rancid edible oil based on fourier transform infrared spectroscopy of principal component and discrimination analysis
ZHOU Jun;ZHANG Jun;XIE Meng-yuan;CHEN Zhe;WANG Yong;GUAN He-yuan;Key Laboratory of Optoelectronic Information and Sensing Technologies of Guangdong Higher Education Institutes;Ji’nan University;Department of Optoelectronic Engineering;Ji’nan University;Department of Food Science and Engineering;Ji’nan University;

..............page:53-56

Determination of heavy metal elements in food antcaking agent sodium aluminosilicate by inductively coupled plasma mass spectrometry
NIE Xi-du;FU Liang;Department of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;

..............page:57-60+64

Determination of pantothenic acid,biotin,cyanocobalamine in formula milk powder using ultra performance liquid chromatography-tandem quadrupole mass spectrometry
LI Jing-jing;YE Run;CUI Ya-juan;LI Quan-xia;LI Dong;LU Yong;ZHANG Wei-min;HUANG Hua;ZHAO Xi-xi;Beijing Research Institute for Nutritional Resources;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;

..............page:61-64

Volatile components of baking jujuba identified by GC-MS and pincipal component analysis
CUI Can;GAO Zhe;LI Xi-yue;AN Xiao-nan;WANG Yang;CUI Tong;College of Food Science and Technology;Agricultural University of Hebei;

..............page:65-69+73

Molecularly imprinted-SPR sensor for detecting melamine in dairy products based on signal enlarger by Au nanoparticles
DONG Jian-wei;Weinan Vocational and Technical College;

..............page:70-73

Analysis of the main active components in the fruit bodies and wastes of three different mushrooms
XUE Ling-kun;TANG Qing-jiu;LIU Yan-fang;YANG Yan;ZHOU Shuai;WANG Jin-yan;YU Hua-zheng;ZHANG Jin-song;College of Food Science;Shanghai Ocean University;National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P. R.;China;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Shanghai Normal University;

..............page:74-77

Effect of high hydrostatic pressure treatment on the functionality and protein structure of whey protein concentrate80
SUN Yan-jun;LI Zhi-gang;MO Bei-hong;ZHENG Yuan-rong;SHI Chun-quan;ZHU Pei;JIAO Jing-kai;LIU Zhen-min;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;The School of Food Science and Technology;Jiangnan University;

..............page:78-82+86

Chemical constituents,bioactivities of the essential oil from lotus bee pollens
BI Shu-feng;ZHANG Mi-mi;GAO Geng-yu;LU Yu-sheng;XU Sheng-lin;JIANG Hang;College of Life and Environment Science;Huangshan University;

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

In vitro antioxidant and antimicrobial activity of N-butanol extract from Liquidambar formosana Hance leaves
LIU Hong-ding;LIU Ya-min;LIU Yu-min;YAN Cong;SHANG Yan-shuang;Key Laboratory of the Three Gorges Reservoir Region’s Eco-environments;Ministry of Education;College of Resources and Environment;Southwest University;

..............page:87-90+94

Preparation of succinyl xanthan oligosaccharides and its antibacterial activities against Xanthomonas campestris
SUN Tao;XU Hong-lei;ZHOU Ke-peng;XIE Jing;XUE Bin;SHAO Ze-huai;WU Yi-fei;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;

..............page:91-94

Processing characteristics and quality of embryo-remaining rice from different varieties
FENG Ya-bing;ZHANG Peng-fei;XIANG Fang-cong;WANG Zhong-hua;Institute of Biotechnology;Zhejiang Wanli University;

..............page:95-98

Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea
YE Qiu-ping;JIN Xin-yi;LI Xin-lei;XU Xiao-dong;HUANG Dan-xi;CHENG Shu-hua;College of Horticulture;Fujian Agriculture and Forestry University;

..............page:99-103+108

Relationship between the content of polysaccharides,flavonoids and polyphenols from the sporocarp of Phellinus linteus and the antioxidant activity
QIAN Hua;ZHAO Bo-tao;CHAN Bin;HUANG Xiao-de;ZHU Yu-yao;LV Juan;Nanjing Institute for Comprehensive Utilization of Wild Plants;Nanjing University of Chinese Medicine;

..............page:104-108

Rheological properties of apple flesh pomace pectins extracted by four methods
LI Jie;GUO Yu-rong;DOU Jiao;XUE Zhan-feng;ZHANG Xiao-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:109-112+121

Research of pepper pickled processing suitability of the main variety of Capsicum annuum var. conoides in Shizhu county
XING Yu-xiao;LIU Fang-qing;DING Yong-bo;KAN Jian-quan;College of Food Science;Southwest University;Key Laboratory of Products Processing and Storage of Chongqing;Quality and Safety Risk Assement Laboratory of Products Preservation;Ministry of Agriculture;

..............page:113-121

Study on hypoglycemic activities of flavonoids of Brassica napus L. bee pollen in vitro
SUN Yan;GUO Qing-xing;TONG Qun-yi;College of Food Science and Technology;Jiangnan University;Anheuser-Busch In Bev Brewery Co.;Ltd.;

..............page:122-126

Study on the separation,purification and molecular structure characterization of Phyllanthus emblica L. polysaccharide
XU Li-bin;ZHENG Ling-jun;LU Xu;GUO Rui;ZHENG Bao-dong;ZENG Shao-xiao;College of Food Science;Fujian Agriculture and Forestry University;

..............page:127-132

Effects of pulsed electric field on the sterilization and aging of fermented orange vinegar
SUN Qian-yan;YANG Rui-jin;WU Li;ZHAO Wei;School of Food Science and Technology;Jiangnan University;

..............page:133-137+146

Effects of ultrasonic wave treatment on stabilities of cyanidin from mulberry
MA Lin;ZHAO Rui-jie;LI Jing-yang;JIA Yi-fan;ZHANG Ya-jie;CHEN Jian;Department of Food Science;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Forestry University;Key Laboratory of Forestry Food Processing and Security;

..............page:138-141+151

Study on fermentation process of Saccharomyces cerevisiae immobilized by persimmon tannin gel
SUN Xiao-yuan;ZHANG Bao-shan;LIU Sha-sha;LUO Teng;HUANG Wen;College of Food Engineering and Nutritional Science;Shaanxi Normal University;The Fruit and Vegetable Processing Technology Research Center in Shaanxi Province;Northwest University of Politics and Law Business School;

..............page:142-146

Effect of ethanol stress on the growth and protein expression of Saccharomyces cerevisiae
HE Ying-ying;YIN Hua1+;MIAO Jin-lai;DU Ning;ZHENG Zhou;State Key Laboratory of Biological Fermentation Engineering of Beer;Key Laboratory of Marine Bioactive Substance;State Oceanic Administration;

..............page:147-151

Study on lipolysis and lipid oxidation of low acidity Sichuan-style sausage during processing
GONG Yang;SUN Xia;YANG Yong;ZHANG Nan;ZHANG Lin;GUO Yan-jing;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;

..............page:152-156+161

Study on the rules and influencing factors of yeast proteinase A secretory under industrial scale brewing
DONG Qian-qian;ZHANG Yan-qing;LI Hui-ping;LI Hong;FANG Hui-jing;DU Jin-hua;College of Food Science and Engineering;Shandong Agricultural University;Guangzhou Zhujiang Brewery Co.;Ltd.;China National Research Institute of Food & Fermentation Industries;

..............page:157-161

Research on the standard technology of acid whey
QIAO Zhi-hong;YAN Jia;CHEN Hong;XU Rong-hua;Tourism College;Beijing Union University;

..............page:162-164+169

Purification and characterization of an arginine deiminase from Enterococcus faecalis SK32.001 producing citrulline
LIU Xin;SHUAI Yu-ying;ZHANG Tao;JIANG Bo;MIAO Ming;MU Wan-meng;State Key Laboratory of Food Science and Technology;Jiangnan University;Nantong Richen Bioengineering Co.;Ltd.;

..............page:165-169

Screening and identification of NSLAB in Xinjiang acid camel milk
FAN Zhe-xin;LI Bao-kun;LI Kai-xiong;ZHU Min;JIANG Yan-jie;LI Wang-qiang;NING Kong-luan;College of Food Science and Technology;Shihezi University;

..............page:170-174+184

Study on optimization of enzymatic hydrolysis conditions of dark flesh of Skipjack Tuna by response surface methodology
YANG Long-fang;SANG Wei-guo;DUAN Qing-yuan;School of Marine Sciences;Ningbo University;Marine and Fisheries Research Institute;

..............page:175-180+184

Effects of indole acetic acids(IAA) on biomass,extracellular polysaccharide production and antioxidant activity of Cordyceps sinensis(Berk.)Sacc.
ZHANG Zhi-hong;WU Su-rui;TAI Li-mei;FAN Jian;ZHAO Tian-rui;Yunnan Institute of Food Safety;Kunming University of Science and Technology;Kunming Edible Fungi Institute of All China Federation of Supply of Marketing Cooperative;

..............page:181-184

Effect of starter cultures on lipase activities of smoked horse sausages
WANG Jing-yun;LU Shi-ling;WANG Qing-ling;Food College;Shihezi University;

..............page:185-188+192

Effect of four kinds of protease on pacific oyster in the process of enzymatic hydrolysis
FENG Dan-dan;FENG Jin-xiao;XUE Yong;LI Zhao-jie;WANG Yu-ming;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;

..............page:189-192

Study on the preparation process of Kombucha beverage of symbiosis fermentation by immobilized cell technology
REN Er-fang;NIU De-bao;GUO Hai-rong;LIU Gong-de;Guangxi Subtropical Crops Research Institute;Light Industry and Food Engineering Institute;Guangxi University;

..............page:193-196+210

Extraction and enzyme properties of pectinesterase from apple
ZHANG Hui;ZHANG Yan;ZHANG Xuan;WANG Dan;College of Pharmaceutical & Biology Engineering;Shenyang University of Chemical Technology;

..............page:197-200+215

Study on the preservation of the Pichia pastoris recombinan producing glucose oxidase with distilled water
YANG Qing;LI Pi-wu;WANG Sheng;School of Biotechnology;Qilu University of Technology;Shandong Provincial Key Laboratory of Microbial Engineering;

..............page:201-203+220

Study on optimization of extraction of total flavonoids from Dictyophora indusiata Fisch. by supercritical CO₂ and its antioxidant activity
XU Yuan;WEI He-ping;CAO Jing-jing;School of Life Sciences;Anqing Normal University;School of Resources and Envionment;Anqing Normal University;

..............page:204-210

Optimization of tumbling marinade conditions for prepared pork chops
GAO Tian;LI Jiao-long;ZHANG Lin;JIANG Yun;YIN Mao-wen;FU Ya-nan;SONG Lei;MA Rui-xue;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Key Laboratory of Animal Origin Food Production and Safety Guarantee;Jiangsu Province;Synergetic Innovation Center of Food Safety and Nutrition;Nanjing Agricultural University;Ginling College;Nanjing Normal University;

..............page:211-215

Study on blanching technics of Sedum aizoon L.
LIU Yang;LI Xin-xin;ZHANG Yu-jie;Department of Biological and Agricultural Engineering;Jilin University;

..............page:216-220

The preparation of surfactin microcapsules by the method of piercing-solidifying
ZHANG Sheng-sheng;YAN Jing-fang;LU Zhao-xin;ZHANG Li-juan;WU Ben-yue;CHEN Yang-yang;WANG Yu-feng;College of Food Science and Technology;Nanjing Agriculture University;

..............page:221-225+230

Study on separation and purification of total saponins from tartary buckwheat with macroporous resin
ZHI Xiu-juan;MA Ting-jun;DING Ke;LI Dong;College of Engineering;China Agriculture University;Faculty of Food Science and Engineering;Beijing University of Agriculture;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;Beijing Laboratory of Food Quality and Safety;

..............page:226-230

Study on purifying high quality citral from Litsea cubeba oil
CHENG Jing;SHI Bao-jun;JIANG Hong-fang;ZHU Yu-yao;ZHANG Wei-ming;College of Food Science and Technology;Nanjing Agricultural University;Nanjing Research Institute for Comprehensive Utilization of Wild Plants;

..............page:231-234+238

Study on optimization of solvent extraction deacidification process of pork intestinal oil
YAO Yao;LI Cheng;FU Gang;LIU Ai-ping;YANG Yong;College of Food Science;Sichuan Agricultural University;

..............page:235-238

Optimization of production technology of Mozzarella cheese made from Jersey milk by combination weighting method and response surface analysis
CAI Da;LIU Yan;WU Guo-jie;SU Hai-yan;YUAN Shi-long;LIU Xiao-ling;LI Quan-yang;College of Light Industry and Food Engineering;Guangxi University;Key Laboratory of Guangxi Characteristic Agricultural Product Processing and Safety Control;

..............page:239-243

Effect of ultrasonic pretreatment on alkali extraction process and characteristics of coral ginger starches
QI Hai-ling;YIN Zhong-yi;GU Ya-jing;ZHENG Xu-xu;School of Environmental and Biological Engineering;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;

..............page:244-248+253

Preparation of Ag-Ti O₂ nanocomposite photocatalyst and research on its degradation to formaldehyde from aqueous solution
WU Yong-jun;Maanshan Teacher’s College;Software and Food Engineering Department;

..............page:249-253

Optimization of ozone and ultraviolet combined on dried Lycium barbarum L. sterilization process by response surface methodology
GONG Yuan;LIU Dun-hua;QU Yun-qing;LIAO Ruo-yu;XU Meng-xia;College of Agriculture;Ningxia University;

..............page:254-258

Ultrasonic-assisted extraction and composition analysis by Gas Chromatography-Mass Spectrometry of volatile oil from Chuanminshen violaceum
DONG Hong-min;LI Lu;SHEN Li-wen;LI Hui-yan;LI Yu;QIN Wen;College of Food Science;Sichuan Agricultural University;

..............page:259-264

Optimization of extraction and antioxidative activity in vitro of sulfated polysaccharides from Sargassum fusiforme(Hary) Setch.
DONG Le;DONG Xiao-ying;WANG Fang;DAI Cong-jie;LIN Zhi-jie;CHEN Hong-bin;LIU Can-yang;College of Chemistry and Life Science;Quanzhou Normal University;the Higher Educational Key Laboratory for Offshore Resources and Biotechnology of Fujian Province;Quanzhou Normal University;Clinical Medical College of Jilin University;

..............page:265-269+273

Optimization of extraction conditions of volatile oil from Chrysanthemum morifolium Ramat by orthogonal design
YANG Jian;SHAO Rong;WANG Zhi-xiang;CHEN Ran-ran;China Pharmaceutical University;Pharmaceutical Engineering Teaching and Research Section;Yancheng Institute of Technology;School of Chemical and Biological Engineering;

..............page:270-273

Fabrication and character of a new capsule made from modified corn starch treated with isoamylase
LI Hui;WU Lin;WANG Nan-nan;JIANG Yi-jun;MU Xin-dong;LI Chun-hu;Chemical Engineering College;Ocean University of China;Qingdao Technical College;College of Medicine;Guizhou University;Qingdao Institute of Biomass Energy and Bioprocess Technology;Chinese Academy of Sciences;

..............page:274-277+286

Optimization of extracting technique assisted by ultrasound assisted extraction of β-carotene from Dunaliella salina by response surface methodology
SUN Xie-jun;LI Jia-wei;LI Xiu-xia;BI Hai-yan;XUE Xiao-xia;College of Chemistry;Chemical Engineering and Food Safety;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;

..............page:278-281+290

Preparing bilayer films by whey protein isolate-poly lactic acid and applying on the pork preservation
CAI Qing-wen;XIE Jing;LI Liu;LEI Hao;College of Food Science and Technology;Shanghai Ocean University;

..............page:282-286

Properties and characterization of chitosan/lentinan edible films
LIU Ying;XU Lin;LIU Ying;College of Science;Liaoning Technical University;College of Material;Liaoning Technical University;

..............page:287-290

Effect of the addition of tilapia scale collagen on qualities of deep-fried batter coatings
QI Li-na;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

..............page:291-295+306

Influence of sodium nitrite and vitamin E addition on the nitrosamine in Harbin dry sausage
SUN Qin-xiu;DONG Fu-jia;KONG Bao-hua;CHEN Qian;LI Mu-chun;College of Food Science;Northeast Agricultural University;

..............page:296-301+306

Discussion of mechanism on monascus red pigments with hydroxyls protected by retrograded maize amylose and amylopectin
DONG Shi-rui;LIU Li-zeng;JU Yang;LIN Xu-hui;LIAN Xi-jun;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological technology and Food Science;Tianjin University of Commerce;School of Science;Tianjin University of Commerce;School of Sports and Health;Tianjin University of Commerce;

..............page:302-306

Effect of ice-coating during frozen-storage in different temperatures on the quality of catfish
ZHAO Qi-meng;XU Cheng;HUANG Wen;BAO Jian-qiang;College of Food Science and Technology of Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:307-310

Color and aroma change research of Rosa damascena in different preservation conditions
WANG Ya-yun;YANG Li-na;WANG Yan;REN Jian-wu;College of Biological Sciences and Biotechnology;Beijing Forestry University;The Forestry Research Institute;Chinese forestry science institute;

..............page:311-313

Effect of controlled atmosphere storage on postharvest physiological and biochemical change of sweet cherry
DU Xiao-qin;LI Yu;QIN Wen;HE Jing-liu;LI Jie;YE Xin-yi;CHEN Qin-yuan;WANG Wei-qiong;College of Food Science;Sichuan Agricultural University;

..............page:314-318

Effect of postharvest handling with ε-Polylysine on quality of cherry during ice-temperature storage
LIU Lu;LU Xiao-xiang;CHEN Shao-hui;ZHANG Peng;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:319-323

Effect of preservation methods on quality of fresh-cut pineapple using electronic nose technique during storage
ZHU Dan-shi;LV Jia-yu;ZHAO Li-hong;LIANG Jie-yu;CAO Xue-hui;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:324-327+336

Effect of out-store modes on quality of ice-temperature storage blueberries during shelf-life period
XUE Lu;YU Ji-nan;LU Xiao-xiang;CHEN Shao-hui;Tanjiin 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:328-331+340

Study on amino acid components nutritional analysis and anti-inebriation effects of puerarin spirulina compound tablets
YANG Sheng-hui;LUO Guang-hong;ZU Ting-xun;WANG Dan-xia;CHEN Tian-ren;Kai-yuan Biotechnology Center Hexi University;Gansu Engineering Research Center for Microalgae;

..............page:332-336

Preliminary study on the anticoagulation mechanism of glycosaminoglycan from Urechis unicinctus
CUI Qing-man;LIU Ping;WANG Yue;YUAN Chun-ying;Tianjin Key Laboratory of Marine Resource and Chemistry;College of Marine Science & Engineering;Tianjin University of Science and Technology;

..............page:337-340

Biomarkers of serum fatty acids in lipid-lowering model of pumpkin seed oil
DING Hong-bo;ZHAO Xiu-ju;School of Biology and Pharmaceutical Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center in Processing of Agricultural Products;

..............page:341-343

Effect of grape seed extract on endogenous metabolites in human urine
XIANG Huan;GAO Yao;PENG Guo-jiang;WU Li-jun;TIAN Jun-sheng;School of Physical Education;Shanxi University;Modern Research Center for Traditional Chinese Medicine;Shanxi University;

..............page:344-348

Study on effect and mechanism of tea polyphenols on serum uric acid in hyperuricemic mice
TAN Ming-liang;CHEN Gang;Chongqing Key Laboratory of Nature Medicine Research;Chongqing Technology and Business University;Chongqing Key Laboratory of Catalysis and Functional Organic Molecules;Chongqing Technology and Business University;School of Environmental and Biological Engineering;Chongqing Technology and Business University;

..............page:349-352

Applications of solid sampling plasma spectrometric technology for elemental analysis in food
ZHANG Ying;WANG Jin-yu;MAO Xue-fei;WANG Min;Institute of Quality Standard and Testing Technology for Agri-products;Chinese Academy of Agricultural Sciences;Key Laboratory of Agri-food Safety and Quality;Ministry of Agriculture;China Beverage Industry Association;

..............page:353-357+363

Progress research on fish epidermal mucus antimicrobial peptides
LI Ting-ting;ZHANG Hui-fang;JIN Gao-wei;JIANG Yang;LI Jian-rong;College of Life Science;Dalian Nationality of University;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:358-363

Application progress of macroporous adsorption resin in separation and purification of plant polyphenols
MA Le;HAN Jun-qi;ZHANG Run-guang;WANG Xiao-ji;ZHANG Wei-min;YANG Hong-jun;ZHANG You-lin;Shaanxi Normal University College of Food Engineering and Nutritional Science;Forestry Technology Promotion Center of Xi’an;

..............page:364-367+374

Research progress of source and distribution of antibiotic resistance genes in food
LOU Yang;ZHANG Zhao-huan;XIAO Li-li;LIU Hai-quan;PAN Ying-jie;ZHAO Yong;College of Food Science and Technology;Shanghai Ocean University;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation Shanghai;Ministry of Agriculture;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;

..............page:368-374

Research progress of bio-preservatives from plants for aquatic products preservation
CHE Xu;WANG Ting;DU Ruo-yuan;XIE Jing;LAN Wei-qing;College of Food Science & Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;

..............page:375-378+384

Review on microorganism of producing biogenic amine and detecting methods in fermented sausage
SUN Xia;YANG Yong;GONG Yang;YANG Min;QING Dan-dan;LI Yue-wen;LI Jing;HE Li;LI Cheng;HU Bin;College of Food Science;Sichuan Agricultural University;

..............page:379-384

Research progress of milk allergen detection
JIA Min;ZHANG Yi-fan;ZHANG Yin-zhi;SUN Xiu-lan;School of Food Science of Jiangnan University;Hanzhong Products Quality Supervison and Inspection Institute;State Key Laboratory of Food Science and Technology;

..............page:385-389

Research progress of brown rot control technology of postharvest fruits
FAN Xian-fang;WANG Bao-gang;ZENG Kai-fang;College of Food Science;Southwest University;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;

..............page:390-394

Research progress of artificial aging of fermented wine with physical methods
ZHANG Miao-miao;CAO Guo-zhen;MIAO Jian-shun;LI Wen-jian;LU Dong;Institute of Modern Physics;Chinese Academy of Sciences;Key Laboratory of Microbial Resources Exploition and Application;School of Pharmacy;Lanzhou University;College of Life Science;Northwest Normal University;

..............page:395-399

shi pin xing ye ren cai ku

..............page:400

2015 nian shi pin zhan lan hui yu gao

..............page:416