China Brewing 2006 Issue 4 Study on soymilk-seaweed vinegar beverage

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China Brewing
0254-5071
2006 Issue 4

Study on soymilk-seaweed vinegar beverage
WANG Ke-ming

..............page:44-45

Optimization of 3-glucanase production medium with Bacillus amyloliquefaciens and 3-glucanase stabilizer
HAO Qiu-juan;LI Yong-xian;LI Qi

..............page:18-22

Effect of Salt Stress on Phytase Activity and Inorganic Phosphorus Metabolism during Barley Germination
GUO Jian-hua;ZHAO Chang-xin;LI Lin-yong;WANG Pei-zhong

..............page:14-17

Detection of sodium chloride content in salted pehtze of sufu by near-infrared spectroscopy
LU Chao;HAN Dong-hai;WEN Zhao-hui;GENG Zhao-xi

..............page:9-13

Brewing characteristics of Shaoxing rice wine
MAO Qing-zhong;XUAN Xian-yao

..............page:5-8

Application of natural polysaccharide for enzyme immobilization carriers
CHEN Wei;LUO Zhi-gang

..............page:1-4

qi ta xin xi

..............page:4,53,79,32,38

Overseas Abstract

..............page:80

Strategic adjustment in the development of wine making industry in Xinjiang and policy proposals
WANG Bin;LIU Wei-zhong

..............page:78-79

How food companies can pass health & occupational safety system certification
SONG Jie-shu;TIAN Feng

..............page:77

Development of spiral algae draft beer
WANG Chuan-rong

..............page:74-76

Reason and improved method of determination deviation of fusel oil in alcoholic liquor
LU Guo-liang

..............page:72-73

Analysis of the color of soy sauce paste
GAO Shi-chang;LI Wen-jun

..............page:68-71

Measures to reduce blocking in the membrane filtration system during draft beer production
CUN Yun-qian;WANG Cheng-zhong

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

Relationship between water and the quality of rice wine and the requirements for the water
WANG Jian-guo;WANG Qi

..............page:60-63

Research on efficient pretreatment of water used for alcohol reduction of liquor
YUAN Ying;SHEN Yi-wen

..............page:57-59

Application of HACCP system in the process of apple vinegar
WEI Chun-hui;L(U) Jia-li

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

Study on improving rice wine acidity
SUN Guo-chang;WU Bing-guo;LIAO Xin-xing

..............page:52-53

Discussion on improving yield and quality of soy sauce
LIN Jin-hong

..............page:49-51

Comparison of research on asparagus wines
LI Jiu-chang;MA Ting-jun;LIU Na-li;WANG Yan

..............page:46-49

Study on the antioxidative stability of soybean residue extract
HUANG Xiao-dong;WANG Lu;LI Shao-zhong;GAO Xin-yi;ZHU Lin

..............page:42-43

Study on the fermentation technique of Eucommia ulmoides oluv leave extract
LENG Gui-hua;YE Wen-feng

..............page:39-42

Preparation of whey poly-peptides and development of whey poly-peptides wine
QI Hai-ping

..............page:33-38

Construction of new strains, which can transform starch directly into fuel ethanol by yeast protoplast fusion technology
ZHANG Hua-shan;YU Xiang-hua;LI Ya-fang;XUE Hai-yan

..............page:28-32

Study on the release of phenylalanine ammonia-lyase in the cell of Rhodotorula glutinis
YUE Hai-yan;YUAN Qi-peng

..............page:23-27