China Brewing 2006 Issue 12 wen : ru he zhi zuo huang jin tiao ?

wen : ru he zhi zuo huang jin tiao ?
li xue gui

..............page:78

wen : ru he niang zhi tian mian jiang ?
liu guo chuan

..............page:78

mei guo shi cu shi chang zui xin dong tai ji fa zhan qu shi
tu zhi ying ; shao wei ;harald steer

..............page:76-77

jiang you niang zao ji shu de mian mian guan
ma xue zeng

..............page:74-75

Study on golden-silk jujube beverage fermented by lactic acid bacteria
LI Xiang-li;LIU Jing

..............page:71-73

Research and development of fermented striking tea
LIU Yi;YUAN Yue-hua

..............page:68-70

Production technology of active lactic acid bacteria beverage
HUANG Gao-ming

..............page:64-67

Development of Citrus liqueur
SU Dong-lin;SHAN Yang;HE Jian-xin;Li Zhi-jiang;WU Yue-hui

..............page:59-63

Content detection of vitamin B1 by HPLC
YUAN Dong-mei;LIU Ling-ling

..............page:57-58

Effect of ingredients on fermentation capacity of high active dry yeast
LI Chun-lei;LI Xiao-ming;RAN Ran;WANG Rui-ming

..............page:30-32

Study on immobilized sucrase
CHEN Xiong;WANG Jin-hua

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

Comparison of several cryoprotectants used for protection of Lactobacillus casei shirota in freeze-drying
SHAO Wei;XIONG Ze;HU Bin

..............page:25-26,41

Antioxidant activity detection of buckwheat vinegar by DPPH · method
GONG Feng-qiu;ZHANG Li;LI Zhi-xi;DU Shuang-kui;JIN Jie

..............page:22-24

Physicochemical properties and pattern recognition of sufu
LU Fei

..............page:17-22

Method optimization on protoplast preparation and regeneration of Saccharomyces cerevisiae and Oenococcus oenos
GAO Nian-fa;ZHANG Ying

..............page:13-16

Prospect of the phytase application in food and medicine
LI Xiu-zhen;LIU tong-jun;YANG Ping-ping;WANG Yan

..............page:9-12

Recent progress on the production of Ubiquinone-10 by microbial fermentation
SHI Li-kang;XU Er-ni;WANG Jin-ping;YI Ming-hua

..............page:4-8

Current research situation and application of erythritol as low-cal sweetener
LIU Jian-jun;ZHAO Xiang-ying;TIAN Yan-jun;HAN Yan-lei;ZHANG Jia-xiang;LI Pi-wu

..............page:1-3,16

Improvement of GB standard method for Coliform detection in vinegar
BAI Feng-ling;XING Yi;MA Chun-ying

..............page:54-56

Study on production and development of Jiaxing sweet wine
WANG Jian-guo;WANG Qi

..............page:51-53

Experimental report for the preservation of soy sauce residue
MA Jing-li

..............page:49-50

Scientific exploitation of traditional techniques for condiment production in jar
XIE Han;JIANG Wei-chu;ZHOU Hua-lin

..............page:46-48,75

Technical parameters for different wine brewing with uncooked materials
WANG Qi-jun;ZHANG Dong-liang;ZHANG Shui-hua

..............page:42-45

Techniques on fresh keeping and prevention of package expansion for bag-package sauce
LIN Zu-shen

..............page:39-41

Screening of cholesterol esterase-producing strain and study on enzyme kinetics
WU Cui-ling;TAN Xiao-jing;YAO Ming-ming;ZHANG Rui;LU Xu;MENG Yao;MENG Yan-fa

..............page:36-39

RNA extraction from beer yeast by ammonolysis
LI Zhi-dong;LI Na;SONG Xu-lu;ZHANG Hong-lin;WANG Zhan-yong;LI Chang-bo

..............page:33-35