0253-990X
2014 Issue 10
Stability of iron-chelating black-bone silky fowl oligopeptides
LIU Wen-ying;GU Rui-zeng;LIN Feng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
LIU Wen-ying;GU Rui-zeng;LIN Feng;LU Jun;CAI Mu-yi;Beijing Engineering Research Center of Protein and Functional Peptides;China National Research Institute of Food and Fermentation Industries;
..............page:1-5
Reducing ethanol formation in Saccharomyces cerevisiae by regulating the level of cofactors
XU Guo-qiang;CHEN Xiu-lai;WU Man-zhen;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
XU Guo-qiang;CHEN Xiu-lai;WU Man-zhen;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:6-10
Effect of inoculating microbes on composting of vinegar dregs
ZHOU Wan-hai;WEI Qin;WANG Tao;FENG Rui-zhang;DU Yong-hua;PANG Jian-yi;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;College of Life Science&Food Engineering;Yibin University;
ZHOU Wan-hai;WEI Qin;WANG Tao;FENG Rui-zhang;DU Yong-hua;PANG Jian-yi;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;College of Life Science&Food Engineering;Yibin University;
..............page:11-15
Screening and identification of osmophilic yeast and studies on its capacity of producing polyols
QI Xiang-hui;WANG Xu;LIN Jing;ZHU Jing-fei;LUO Yan;SUN Wen-jing;School of Food and Biological Engineering;Jiangsu University;
QI Xiang-hui;WANG Xu;LIN Jing;ZHU Jing-fei;LUO Yan;SUN Wen-jing;School of Food and Biological Engineering;Jiangsu University;
..............page:16-21
Preparation of waxy rice dextrin with β-amylase treatment and study on its properties
LEI Jun-hua;GAO Qun-yu;College of Light Industry and Food Sciences;South China University of Technology;
LEI Jun-hua;GAO Qun-yu;College of Light Industry and Food Sciences;South China University of Technology;
..............page:22-26
Effect of sugar chain length on the antigenicity of alpha lactalbumin-glycoconjugates
FAN Jin-bo;CAI Xi-tong;HOU Yu;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
FAN Jin-bo;CAI Xi-tong;HOU Yu;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:27-31
Preliminary study on enzymatic synthesis of sugar fatty acid esters and their antifungal activities
ZHAO Lei;LI Si-ran;ZHANG He-yan;HAO Tian-yang;WU Di;WANG Hong;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
ZHAO Lei;LI Si-ran;ZHANG He-yan;HAO Tian-yang;WU Di;WANG Hong;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:32-36
Optimization on determination of β-glucosidase activity from vintage red yeast and its enzyme production characteristics
MA Teng-zhen;YANG Xue-shan;ZHANG Li;ZHANG Yan-fang;LI Ying;ZHU Xia;WANG Jing;HAN Shun-yu;Gansu Agricultural University;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry in Gansu Province;
MA Teng-zhen;YANG Xue-shan;ZHANG Li;ZHANG Yan-fang;LI Ying;ZHU Xia;WANG Jing;HAN Shun-yu;Gansu Agricultural University;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry in Gansu Province;
..............page:37-42
Study on enzymatic hydrolysis and ball milling of brewer’s spent grain for feed protein peptide
ZHANG Lin;CAI Guo-lin;GAO Xian-li;LU Jian;DONG Jian-jun;YU Jun-hong;YANG Mei;State Key Laboratory of Biological Fermentation Engineering of Beer;National Engineering Labortory for Cereal Fermentation Technology;Jiangnan University;
ZHANG Lin;CAI Guo-lin;GAO Xian-li;LU Jian;DONG Jian-jun;YU Jun-hong;YANG Mei;State Key Laboratory of Biological Fermentation Engineering of Beer;National Engineering Labortory for Cereal Fermentation Technology;Jiangnan University;
..............page:43-48
..............page:48
..............page:48
Influence of the ventilation on batch culture conditions of Corynebacterium glutamicum HYH3-1 in 10 L bioreactor
LIU Jun-mei;WANG Hong-ling;WANG Ji-zhi;FAN Chun-yan;WU Jie;Corn Processing of National Engineering Research Center for Post-Doctoral Research Center;Jilin China Oil and Foodstuffs Corporation Biochemical Co.Ltd.;College of life science;Jilin University;College of Food Science and Engineering;Jilin Agricultural University;
LIU Jun-mei;WANG Hong-ling;WANG Ji-zhi;FAN Chun-yan;WU Jie;Corn Processing of National Engineering Research Center for Post-Doctoral Research Center;Jilin China Oil and Foodstuffs Corporation Biochemical Co.Ltd.;College of life science;Jilin University;College of Food Science and Engineering;Jilin Agricultural University;
..............page:49-53
The effects of two kind stimulations on the production of GSH by waste beer yeast
WAN Hong-gui;DENG Chun-ya;TAN Hai-tao;GONG Yin-cong;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
WAN Hong-gui;DENG Chun-ya;TAN Hai-tao;GONG Yin-cong;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
..............page:54-57
Breeding high astaxanthin-producing Phaffia rhodozyma strains by combining different mutation methods
HU Xiang-dong;PAN Ling-yan;ZHANG Qi;YE Mao;LIANG Xin-le;Zhejiang Crown Technology Co.;Ltd;School of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
HU Xiang-dong;PAN Ling-yan;ZHANG Qi;YE Mao;LIANG Xin-le;Zhejiang Crown Technology Co.;Ltd;School of Food Science and Biotechnology Engineering;Zhejiang Gongshang University;
..............page:58-62+68
Influence of F/M on anaerobic acidogenesis using soy sauce residue
QI Xi-guang;LI Xiu-fen;School of Food Scienceand Technology;Jiangnan University;School of Environmental and Civil Engineering;Jiangnan University;
QI Xi-guang;LI Xiu-fen;School of Food Scienceand Technology;Jiangnan University;School of Environmental and Civil Engineering;Jiangnan University;
..............page:63-68
Effects of intermittent microwave processing on drying properties and quality of broiler chicken wings
FENG Yun;LI Bian-sheng;ZHOU Hou-yuan;ZHENG Yuan;GUO Wei-bo;LIN Guang-ming;YANG Huan-bin;College of Light Industry and Food Sciences;South China University of Technology;Guangdong WuQiong Food company Limited;
FENG Yun;LI Bian-sheng;ZHOU Hou-yuan;ZHENG Yuan;GUO Wei-bo;LIN Guang-ming;YANG Huan-bin;College of Light Industry and Food Sciences;South China University of Technology;Guangdong WuQiong Food company Limited;
..............page:69-75
Effect of different concentrations of wood vinegar on physiology and quality of green walnut
YAN Ting-cai;CAO Sen;LI Jiang-kuo;ZHANG Peng;CHEN Shao-hui;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
YAN Ting-cai;CAO Sen;LI Jiang-kuo;ZHANG Peng;CHEN Shao-hui;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:76-82
Effects of high pressure on the characteristics of four mung bean proteins
QIAO Ning;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
QIAO Ning;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:83-89
..............page:89
..............page:89
Optimization on pesticide residues removing methods of green leafy vegetables
WEI Xiao-yi;LOU Wen-gao;Wang Shen-qiao;BAI Chen;ZHANG Yan-yan;LU Wen-wei;LIU Tian-qi;MA Bin-jie;College of Tourism and Food Science;Shanghai Business School;The Food Circulation Management Center;Shanghai Business School;College of Information and Computer;Shanghai Business School;College of Management;Shanghai Business School;
WEI Xiao-yi;LOU Wen-gao;Wang Shen-qiao;BAI Chen;ZHANG Yan-yan;LU Wen-wei;LIU Tian-qi;MA Bin-jie;College of Tourism and Food Science;Shanghai Business School;The Food Circulation Management Center;Shanghai Business School;College of Information and Computer;Shanghai Business School;College of Management;Shanghai Business School;
..............page:90-96
The influence of different film packaging on postharvest browning of fresh lotus
ZHU Yan-qing;HU Hua-li;GUO Feng;LI Peng-xia;HU Bo-ran;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;School of Tourism and Culinary Science;Yangzhou University;
ZHU Yan-qing;HU Hua-li;GUO Feng;LI Peng-xia;HU Bo-ran;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;School of Tourism and Culinary Science;Yangzhou University;
..............page:97-102
Suppression effect of preservative on microbial in low-salt pickled turnips
HU Huai-rong;ZHANG You-hua;TANG Ping;XIAN Xin-yan;Li Ming-yuan;Provincial Key Laboratory of Food Biotechnology of Sichuan;College of Bioengineering;Xihua University;Biotechnology Institute of Ancient Brewing;Xihua University;
HU Huai-rong;ZHANG You-hua;TANG Ping;XIAN Xin-yan;Li Ming-yuan;Provincial Key Laboratory of Food Biotechnology of Sichuan;College of Bioengineering;Xihua University;Biotechnology Institute of Ancient Brewing;Xihua University;
..............page:103-107
Optimal procession conditions of sour soybean milk fermented with probiotics mix
GUO Ying;TU Shun-ming;LUO Lian;LIU Xin-zheng;ZHENG Fang-yan;China National Research Institute of Food&Fermentation Industries;
GUO Ying;TU Shun-ming;LUO Lian;LIU Xin-zheng;ZHENG Fang-yan;China National Research Institute of Food&Fermentation Industries;
..............page:108-112
Identification of fermented pancake batter and optimal formulations of protection agent
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Grain and Oil Science and Technology Institute of Bohai University;
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Grain and Oil Science and Technology Institute of Bohai University;
..............page:113-118
Research on complex fermentation technique of Cordyceps militaris and Lycium barbarum
YANG Xiao-ping;YUE Si-jun;XU Chun-yan;SU Jian-yu;Key Laboratory of Ministry of Education for Conservation and Utilization of Special Biological Resources in the Western;School of Life Sciences;Ningxia University;
YANG Xiao-ping;YUE Si-jun;XU Chun-yan;SU Jian-yu;Key Laboratory of Ministry of Education for Conservation and Utilization of Special Biological Resources in the Western;School of Life Sciences;Ningxia University;
..............page:119-122
The change of effective compounds in Rosa roxburghii Tratt dry wine and Rosa roxburghii tratt juice
YAO Min;TAN Shu-ming;ZHANG Shao-cai;LIU Feng-qi;LI Dong;DENG Yi;Key Laboratory of Storage and Processing for Agricultural and Livestock Products in Guizhou;School of Liquor and Food Engineering;Guizhou University;
YAO Min;TAN Shu-ming;ZHANG Shao-cai;LIU Feng-qi;LI Dong;DENG Yi;Key Laboratory of Storage and Processing for Agricultural and Livestock Products in Guizhou;School of Liquor and Food Engineering;Guizhou University;
..............page:123-127
Effect of enriched selenium germination on gel property of soybean protein
WANG Su-ya;HU Dan-dan;YANG Xiao-ya;JU Xin-grong;School of Food Science&Technology;Nanjing University of Finance&Economics;Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals&Oils;
WANG Su-ya;HU Dan-dan;YANG Xiao-ya;JU Xin-grong;School of Food Science&Technology;Nanjing University of Finance&Economics;Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals&Oils;
..............page:128-132
Research on application of ozone sterilized water in xanthan gum fermentation process
SHI Yan-chang;DU Jin-suo;CHEN Jian;LI Miao-miao;WANG Chun-hua;ZHU Yong-zhen;WANG Xiao-gang;Technology Center of Deosen Biochemical Co.;Ltd.;
SHI Yan-chang;DU Jin-suo;CHEN Jian;LI Miao-miao;WANG Chun-hua;ZHU Yong-zhen;WANG Xiao-gang;Technology Center of Deosen Biochemical Co.;Ltd.;
..............page:133-136
The comparison of antioxidant activity and polysaccharides content between Agaricus blazei and Agaricus bisporus’s mycelial pellets
ZHAI Fei-hong;WANG Lin-lin;HAN Jian-rong;School of Life Science;Shanxi University;The Bohai Campus of Beijing University of Chinese Medicine Dongfang College;
ZHAI Fei-hong;WANG Lin-lin;HAN Jian-rong;School of Life Science;Shanxi University;The Bohai Campus of Beijing University of Chinese Medicine Dongfang College;
..............page:137-141
Comparison of antioxidant activity of jujube polyphenols with different polarities
WANG Bi-ni;HUANG Qing-yuan;GAO Hui;CHENG Ni;CAO Wei;Department of Food Engineering;School of Chemical Engineering;Northwest University;
WANG Bi-ni;HUANG Qing-yuan;GAO Hui;CHENG Ni;CAO Wei;Department of Food Engineering;School of Chemical Engineering;Northwest University;
..............page:142-145
Analysis of phenolics content and antioxidant activities of wine-grape berries in four different regions
JIANG Bao;LUO Mei-juan;ZHANG Xiao-zhuan;ZHANG Zhen-wen;Food Test Center;Weinan Vocational&Technical College;Horticulture Station of Jingyang County;College of Enology;Northwest A&F University;
JIANG Bao;LUO Mei-juan;ZHANG Xiao-zhuan;ZHANG Zhen-wen;Food Test Center;Weinan Vocational&Technical College;Horticulture Station of Jingyang County;College of Enology;Northwest A&F University;
..............page:146-150
Functional properties and antioxidant activity of the hydrolysates of Monopterus albus meat by two enzymes
HAN Lin;DING Bo;WANG Zhao-dan;WANG Kai-tuo;ZHENG Hong;ZHENG Hai-ying;College of Life Science and Engineering of Chongqing Three Gorges University;
HAN Lin;DING Bo;WANG Zhao-dan;WANG Kai-tuo;ZHENG Hong;ZHENG Hai-ying;College of Life Science and Engineering of Chongqing Three Gorges University;
..............page:151-155
Composite modification of konjac glucomannan /protein
FAN Qiao;CHEN Hou-rong;XU Xiao-ping;TIAN Mei-ling;ZHANG Fu-sheng;College of Food Science;Southwest University;
FAN Qiao;CHEN Hou-rong;XU Xiao-ping;TIAN Mei-ling;ZHANG Fu-sheng;College of Food Science;Southwest University;
..............page:156-161
Overview of antimicrobial resistance assessment by EFSA
ZHAO Ting;YAO Su;XU You-qiang;CHENG Chi;China National Research Institute of Food&Fermentation Industries;China Center of Industrial Culture Collection;
ZHAO Ting;YAO Su;XU You-qiang;CHENG Chi;China National Research Institute of Food&Fermentation Industries;China Center of Industrial Culture Collection;
..............page:162-167
Research on phycocyanin protein isolation and purification technology and influence factors
ZHAO Jing;QI Yan;WANG Yue-hua;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dept.of Environmental Toxicology;University of California-Davis;Illinois Institute of Technology;Institute for Food Safety and Health;College of Food Science;Shenyang Agricultural University;
ZHAO Jing;QI Yan;WANG Yue-hua;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Dept.of Environmental Toxicology;University of California-Davis;Illinois Institute of Technology;Institute for Food Safety and Health;College of Food Science;Shenyang Agricultural University;
..............page:168-174
Effect of honey processing toward its quality
YING Jian;HAO Bin-xiu;WANG Li-ming;WANG Chun-ling;Nutrition and Metabolism Center;COFCO Nutrition and Health Research Institute;
YING Jian;HAO Bin-xiu;WANG Li-ming;WANG Chun-ling;Nutrition and Metabolism Center;COFCO Nutrition and Health Research Institute;
..............page:175-179
Extracting crude fat from soy sauce residue
HE Hai-fen;YAN Jie;LIN Hai-lin;LIU Qi-hai;College of Chemistry and Chemical Engineering;Zhongkai University of Agriculture and Engineering;
HE Hai-fen;YAN Jie;LIN Hai-lin;LIU Qi-hai;College of Chemistry and Chemical Engineering;Zhongkai University of Agriculture and Engineering;
..............page:180-183
Research progress on new technology for fermentation of fish sauce and improvement of its flavor
WU Shuai;YANG Xi-hong;XIE Wan-cui;YANG Ya-dong;FENG Xian;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
WU Shuai;YANG Xi-hong;XIE Wan-cui;YANG Ya-dong;FENG Xian;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:184-188
Analysis of volatile components from goat milk and cow milk by HS/SPME-GC/MS
AI Dui;ZHANG Fu-xin;LI Yan-hua;SU Wei-li;LIU Ling;YU Ling-ling;GE Ping;College of Food Engineering and Nutritional Science of Shaanxi Normal University;Husbandry Technology Promotion Center of Fuping County;
AI Dui;ZHANG Fu-xin;LI Yan-hua;SU Wei-li;LIU Ling;YU Ling-ling;GE Ping;College of Food Engineering and Nutritional Science of Shaanxi Normal University;Husbandry Technology Promotion Center of Fuping County;
..............page:189-193
Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method
WU Su-su;ZHAO Gai-ming;LIU Yan-xia;TIAN Wei;SUN Ling-xia;Henan Key Lab of Meat Quality and Safety Control;Henan Agricultural University;College of Animal Husbandry and Veterinary Science Engineering;Henan Agricultural University;
WU Su-su;ZHAO Gai-ming;LIU Yan-xia;TIAN Wei;SUN Ling-xia;Henan Key Lab of Meat Quality and Safety Control;Henan Agricultural University;College of Animal Husbandry and Veterinary Science Engineering;Henan Agricultural University;
..............page:194-199
Identification of the components in the erythritol mother liquor
ZHAO Xiang-ying;ZHANG Li-he;YANG Li-ping;HAN Yan-Lei;TIAN Yan-Jun;ZHANG Jia-xiang;LIU Jian-jun;Shandong Provincial Key Laboratory Of Food and Fermentation Engineering Shandong Food Fermentation Industry Research&Design Institute;
ZHAO Xiang-ying;ZHANG Li-he;YANG Li-ping;HAN Yan-Lei;TIAN Yan-Jun;ZHANG Jia-xiang;LIU Jian-jun;Shandong Provincial Key Laboratory Of Food and Fermentation Engineering Shandong Food Fermentation Industry Research&Design Institute;
..............page:200-204
Determination of seven perfluorinated compounds in four kinds of food wrapping materials by solid phase extraction couple with liquid chromatography-tandem mass spectrometry
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
XU Rui;TAN Hong;YANG Hong-bo;SUN Hai-da;HE Jin-lin;Guizhou University;Guizhou Academy of Analysis Test;
..............page:205-209
Determination of five pesticides by HPLC in flavored milk drinks
LI Huan;SHI Long-mei;ZHOU Jian-ke;Research Center of Physics and Chemistry Analysis;Key Laboratory of Analytical Science and Technology of Hebei Province;Hebei University;
LI Huan;SHI Long-mei;ZHOU Jian-ke;Research Center of Physics and Chemistry Analysis;Key Laboratory of Analytical Science and Technology of Hebei Province;Hebei University;
..............page:210-212
Effects of ultra low-voltage electrical stimulation and hot-boning treatment on the quality of yak sirloin
ZHANG Rui;LUO Xin;ZHU Li-xian;SUN Bao-zhong;HAN Ming-shan;College of Food Science and Engineering;Shandong Agricultural University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Inner Mongolia Kerchin Cattle Industry Co.;
ZHANG Rui;LUO Xin;ZHU Li-xian;SUN Bao-zhong;HAN Ming-shan;College of Food Science and Engineering;Shandong Agricultural University;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Inner Mongolia Kerchin Cattle Industry Co.;
..............page:213-218
Analysis of degradation of muscle protein and muscle fiber of Qianzhou dry-salted duck during processing
YANG Wan-gen;XIE Qiong;ZHU Qiu-jing;GU Ren-yong;HUANG Qun;YU Ji;Institute of Food Science;Jishou University;School of Liquor and Food Engineering;Guizhou University;
YANG Wan-gen;XIE Qiong;ZHU Qiu-jing;GU Ren-yong;HUANG Qun;YU Ji;Institute of Food Science;Jishou University;School of Liquor and Food Engineering;Guizhou University;
..............page:219-222
Extraction and antioxidant activity of melanoidin in Lotus root filled with sticky rice
WANG Ming-hui;YAN Jia;HAN Yong-bin;GU Zhen-xin;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;Gulou District Health Authority;
WANG Ming-hui;YAN Jia;HAN Yong-bin;GU Zhen-xin;Key Laboratory of Food Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;Gulou District Health Authority;
..............page:223-228
Optimization of microwave-assisted extraction of ricinine from castor meal and its antibacterial activity
XU Wei;KE Zeng-guang;YAN Xiu-hua;SHAO Rong;YUN Zhi;College of Chemical and Biological Engineering;Yancheng Institute of Technology;College of Chemistry and Chemical Engineering;Nanjing Tech University;
XU Wei;KE Zeng-guang;YAN Xiu-hua;SHAO Rong;YUN Zhi;College of Chemical and Biological Engineering;Yancheng Institute of Technology;College of Chemistry and Chemical Engineering;Nanjing Tech University;
..............page:229-233
Purification of riboflavin from fermentation broth by ultrafiltration membrane
WAN Hong-gui;TAN Hai-tao;DENG Chun-ya;GONG Yin-cong;XUE Cai-li;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
WAN Hong-gui;TAN Hai-tao;DENG Chun-ya;GONG Yin-cong;XUE Cai-li;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;National Biochemical Center of Nanjing University of Technology;
..............page:234-237
Extraction of flavonoids from Brassica napus L.bee pollen by ultrasonic-microwave synergistic method
SUN Yan;GUO Qing-xing;TONG Qun-yi;College of Food Science and Technology;Jiangnan University;Anheuser-Busch InBev Brewery Co.;Ltd;
SUN Yan;GUO Qing-xing;TONG Qun-yi;College of Food Science and Technology;Jiangnan University;Anheuser-Busch InBev Brewery Co.;Ltd;
..............page:238-244