0254-5071
2006 Issue 8
Development of health wine fermented by red koji
LU Zhen-hua;MA Rong-shan;WANG Chen;L(U) Mei
LU Zhen-hua;MA Rong-shan;WANG Chen;L(U) Mei
..............page:78-79
Several methods for yeast identification
ZHOU Chun-yan;ZHANG Xiu-ling;WANG Guan-lei
ZHOU Chun-yan;ZHANG Xiu-ling;WANG Guan-lei
..............page:51-54
Application of automatic control system of koji making disc machine in soy sauce manufacture
MA Hong-tao;SHEN Long-qing;CHEN Wei-hua
MA Hong-tao;SHEN Long-qing;CHEN Wei-hua
..............page:48-50
Screening of debitterness protease-producing mould
DENG Jing;ZHOU Xiao-yuan;ZHAO De-jian
DENG Jing;ZHOU Xiao-yuan;ZHAO De-jian
..............page:43-47
Study on extraction and physiochemical characteristics of the red pigment from Leonurus artemisia S.Y.Hu
JIANG Yi-hua;JIANG Xin-long
JIANG Yi-hua;JIANG Xin-long
..............page:39-42
Screening of strain with high producing xylanase and study on production conditions
LIU De-hai;WANG Hong-yun;SU Hui;AN Ming-li;ZHOU Fu-zhong;WANG Hai-ying
LIU De-hai;WANG Hong-yun;SU Hui;AN Ming-li;ZHOU Fu-zhong;WANG Hai-ying
..............page:34-38
Preliminary study on low temperature dipping technology in dry red wine making
YAN Bin;CHEN Xiao-jie
YAN Bin;CHEN Xiao-jie
..............page:31-33
Isolation and identification for an aerobic strain of denitrobacteria
LONG Wen;CHEN Cun-she;WANG Ping;ZHAI Qian
LONG Wen;CHEN Cun-she;WANG Ping;ZHAI Qian
..............page:28-30
wen : ru he niang zhi mi xiang jiu ?
xue fu lian
xue fu lian
..............page:80
Discussion on processing technology of wild filbert wine
ZHAO Yi-tao;LI Feng-lin;ZHANG Li-li;YU Jia-ping
ZHAO Yi-tao;LI Feng-lin;ZHANG Li-li;YU Jia-ping
..............page:75-77
..............page:72-74
Determination of total flavonoid in Ligustrum Lucidum Ait.by UV/VIS spectrophotometry
LI Yu;LAN Fang-cun;LI Mei-di;ZHENG Kang-wei;WANG Xi-mao;OU Dong-xia;ZENG Fang-jin
LI Yu;LAN Fang-cun;LI Mei-di;ZHENG Kang-wei;WANG Xi-mao;OU Dong-xia;ZENG Fang-jin
..............page:70-72
Isolation, identification and screening of halophilic lactic acid bacteria from naturally fermented soybean paste
LIANG Heng-yu;MA Ying;CHENG Jian-jun;LI Hai-mei;HE Sheng-hua
LIANG Heng-yu;MA Ying;CHENG Jian-jun;LI Hai-mei;HE Sheng-hua
..............page:24-27
Study on screening of Monascus sp. and production of Monacolin K with solid-state fermentation
WANG Wei-ping;WANG Li-ping;PENG Qi-an;LIANG liang
WANG Wei-ping;WANG Li-ping;PENG Qi-an;LIANG liang
..............page:21-23
Study on silk nutrient and silk peptide produced by TYM-A enzyme
SHI An-hui;JING Lin;ZHANG Wen-qian
SHI An-hui;JING Lin;ZHANG Wen-qian
..............page:16-20
Research advancement on bioconversion of cellulose to ethanol
YANG Tao;MA Mei-hu
YANG Tao;MA Mei-hu
..............page:11-15
..............page:6-10
..............page:1-5
Analysis of microbiological safety of naturally fermented soybean paste
YANG Qiu-mu;MA Ying;HE Sheng-hua;LI Hai-mei;KONG Bao-hua
YANG Qiu-mu;MA Ying;HE Sheng-hua;LI Hai-mei;KONG Bao-hua
..............page:67-69
Trial-manufacture of pure-culture uncooked wheat koji
MAO Qing-zhong;XUAN Xian-yao;WU Bing-yuan
MAO Qing-zhong;XUAN Xian-yao;WU Bing-yuan
..............page:65-66
Exploration to determination methods of alcohol-producing ability of Daqu
DU Li-quan;TANG Cong;PU Hao
DU Li-quan;TANG Cong;PU Hao
..............page:63-64
Quality improvement of vinegar treated with aromatic smoke in liquid-state processing
PENG Tao;CHEN Shao-hua
PENG Tao;CHEN Shao-hua
..............page:60-62
Mechanism and solution of non-biological turbidity of rice wine
WANG Jian-guo;WANG Qi
WANG Jian-guo;WANG Qi
..............page:57-59
Character of mucor-fermented Yongchuang douchi and protection of original production area
WU Yong-xia
WU Yong-xia
..............page:55-57