1007-7871
2012 Issue 9
..............page:1-2,5,9,17,33,43-45,47
..............page:3-5
Study on optimization of extraction of volatile oil from leaf of Michelia alba DC. by subcritical water
ZHAN Wei-wei;YU Lei-juan;PENG Yu-jiao
ZHAN Wei-wei;YU Lei-juan;PENG Yu-jiao
..............page:6-9
Study on processing technology of a lactic acid bacteria beverage with honeysuckle juice
TI Wei-gang;SHAO Shi-feng;ZHOU Xing-ben;LIU Yang
TI Wei-gang;SHAO Shi-feng;ZHOU Xing-ben;LIU Yang
..............page:10-13
Study on formula of a clarified mung bean coat beverage
YAO Xin-miao;LU Shu-wen;REN Chuan-ying;ZHAN Yan;ZHANG Ying-lei;LI Jia-lei
YAO Xin-miao;LU Shu-wen;REN Chuan-ying;ZHAN Yan;ZHANG Ying-lei;LI Jia-lei
..............page:18-21
Processing technology of a Lactobacillus-fermented compound beverage with watermelon and lemon juices
REN Da-yong;DU Mei-xuan;LUO Yang;NING Chang-chun;LIU Hong-feng;QIN Yan-qing;SHEN Ming-hao
REN Da-yong;DU Mei-xuan;LUO Yang;NING Chang-chun;LIU Hong-feng;QIN Yan-qing;SHEN Ming-hao
..............page:14-17
Research on pretreatment of grape seed and its use in beverages
WANG Chao-ping;GAO De-yan
WANG Chao-ping;GAO De-yan
..............page:22-24
Use of stainless steel beer fermenters
LI Xiao-bin
LI Xiao-bin
..............page:38-39
Preparation of a compound fruit-vegetable drink of tomato and kiwi fruit
XIAO Huai-qiu;LI Yu-zhen;YANG Tao;GONG Chun-Ping
XIAO Huai-qiu;LI Yu-zhen;YANG Tao;GONG Chun-Ping
..............page:25-30
Development of a compound beverage of carrot and Chinese wolfberry
ZHU Niu;WU Li-ping
ZHU Niu;WU Li-ping
..............page:31-33
..............page:40-42
..............page:46-47
..............page:48-49
Evaluation of uncertainty for determination of iron in alcoholic drinks by atomic absorption spectrometry
MA Yan-rong;ZHU Na;LIU Rui-ping;LONG Fei
MA Yan-rong;ZHU Na;LIU Rui-ping;LONG Fei
..............page:34-37