China Brewing 2007 Issue 11 xing ye dong tai

xing ye dong tai

..............page:16,69

Overseas Abstract

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

zhong guo bai jiu pin pai guan li wu qu yu dui ce fen xi
zhang guo hao ; wu zhen ye

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

ji xie hua niang zao shi shao xing huang jiu fa zhan de fang xiang
hu zhou xiang ; xie guang fa

..............page:73-74

Production of lycopene health wine
YU Jian;LIU Yong-le;CHEN qi;LI Wei-qing

..............page:70-72

Study on optimal processing for vinegar production from alcohol
XU Ling;WANG Wen-feng;ZHOU Guang-tian

..............page:67-69

Content analysis of microelements and vitamins in seed melon
WU Xia-ming;ZHAO Jin-lian

..............page:65-67

Comparison of gas chromatography with internal or external standards for determination of higher alcohol in beers
LI Chun-hong;YUN Xia;YANG Hong

..............page:61-64

Processing technology and standard quality requirement of Hu'nan poached bamboo shoot can for export
XIA Gui-zhen;ZHANG Ruo-hai;LI Jia;PENG Zheng-guang

..............page:59-60

Domestication and screening of high-temperature resistant Aspergillus niger strain for citric acid production
MA Li-an;HE Fei-ying

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

Research on screening of iron-enriched yeasts
JIAO Shi-rong;ZUO Cheng;ZENG Jun;WANG Ling

..............page:53-56

Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation
ZHOU Xiang-ling;ZHU Wen-xian;TANG Shu-ming;ZHANG Qing-cheng;SUN Guo-bo

..............page:51-52

Understanding and discussion on the flavor of light rice wine
WANG Jian-guo

..............page:48-50

Study on brewage technology of apple vinegar using apple pulp
WEI Chun-hui;LI Juan;WANG Yu;CHEN Chun-xu

..............page:45-47

Effects of protease addition on enzymatic activity of mature koji for soy sauce production
ZHANG He-ying;WU Jin-xia;LIN Yan-bin

..............page:43-44

Study on lovastatin production technology by immobilized Monascus sp.
WANG Ke-ming

..............page:40-42,47

Study on extraction techniques of flavone from the leaves of Spuriopimpinella brachycarpa (Kom.)
JIANG Xin-long

..............page:37-39

Effects of different carbon and nitrogen sources on liquid fermentation of Antrodia camphorata
YANG Hui-cheng;LI Rui-xue

..............page:31-36

Study on fermentation technology and influential factors for nuclease P1 production from Penicillium citrinum
LIANG Jian-guang;HUANG Peng;XU Zheng-jun

..............page:27-30

Characteristics and interactions of lactic acid bacterium and yeasts isolated from Tibetan fermented yak milk
PANG Xiao-na;HAN Bei-zhong;CHEN Jing-yu;YANG Bao-hua;JIN Ling

..............page:23-26

Study on brewage technology of soy sauce by Agaricus bisporus
SHAO Wei;XIONG Ze;HUANG Yi;LI Xiang-jun

..............page:21-22,30

Preparation of Mucor pusillus or Mucor miehei chymosins and texture properties of milk curds
JIN Juan-na;ZHANG Lan-wei

..............page:17-20

Fermentation optimization for the production of β-glucosidase by bacterial strain HGS-3
ZHANG Qing-hua;LI Shi-jie;TU Guo-quan;ZHU Hong-mei;GUO Xiao-yan

..............page:12-16

Study on freeze-drying technology of lactic acid bacteria hs-3 and ws-3
SUN Jin-xu;ZHU Hui-xia;WEI Shu-zhen;WANG Min;WANG qian;LU Zhan-gen;HAO Li-min

..............page:9-11

Study on antioxdative activity of almond-apricot vinegar
FAN Yan-li;LIU Yao-xi;LI Zhi-xi;WU Rui-qin;ZHANG Xue-liang;BU Li-jun;LI Bo

..............page:7-8,26

Application research and prospect of preservatives in condiment industry
LIN Zu-shen

..............page:4-6

Preparation, function and application of D-sorbitol in food industry
LIU Yao;GAO Qun-yu;CAI Li-ming

..............page:1-3