China Brewing 2008 Issue 14 Characteristics and functions of organic acid in yellow wine

Characteristics and functions of organic acid in yellow wine
WANG Jianguo

..............page:81-83

Separation and identification of contaminated bacteria from ready made forest frog oil can
WANG Dianfu

..............page:84

Histamine in pickled Engraulis japonicus detection by ELISA
MA Lidan;BA Zhonghua

..............page:85-86

Research on conditions of producing cellulase by mixed fermentation with Monilia and Streptomyces
LIU Wei;XU Erni;XU Yingxuan;REN Zhongli;WANG Jinping

..............page:26-29

Study on fermentation conditions of fibrinolytic enzyme by bacillus strain
LI Baoku1;ZHOU Yan2;JIN Yumao3;CUI Zhe1

..............page:29-32

Ganoderma lucidum polysaccharide extraction by supersonic wave and determination by Somogyi method
JIANG Shiyun1;3;HUANG Shiji2;YE Jun1;TANG Jun1

..............page:87-90

Study on the antibacterial properties of Streptomyces jingyangensis,metabolite and optimization of the fermentation craft
ZHANG Wen;LI Chengtao;KONG Yang;LIU Nana

..............page:32-34

Assessment of the vitality of industrial alcohol yeast by AP test
LIU Jianmin;ZHANG Liang;DING Zhongyang;SHI Guiyang

..............page:34-37

Study on extracting methods of β-carotene produced from Rhodotorular glutinis
SU Min;XIE Daping

..............page:38-41

Determination of Microelements in Pueraia Vinegar by FAAS
Zhang DongJun;Li WenDian

..............page:90-92

Beneficial effect of moderate drinking to hypertension patient
CHEN Jiankun;CHEN Chao*

..............page:92-94

Comprehensive assessment and measurement of eutrophication of Jilin Songhua lake
SHI Yunfen1;LIU Jingming1;LI Yingzan2;SHAO Wei3

..............page:95-98

Craft research of the yoghurt of diet licorice root
XU Haiyang;LI Zhifang

..............page:98-101

Screening and breeding of a high protease producing strains Aspergillus oryzae N43
DENG Jing;ZHOU Xiaoyuan;LI Fuzhi

..............page:41-44

Studies on processing technology of auricularia auricula and jujube compound beverage
JIA Yanping1;ZHANG Chunling2;JU Zhenguo3;WANG Yanhui3

..............page:102-104

Screening of aroma yeast in liquor and research on culture conditions
FAN Guangpu

..............page:44-47

Application of maltitol in food industry
LU Weiqin;GAO Qunyu;WU Lei

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

Reviews of special flavor and healthy sauce
YU Hongmei1;ZHOU Changhai2

..............page:4-5

The research advance of characteristic wine yeast breeding
ZHOU Liyan1;LIU Shaojun2;LIU Chang2

..............page:6-8

Screening and breeding of a high cellulase producing strain Spergillus oryzae
QU Erjun;WANG Xiaotao;LI Wenjian;ZHAO Zhen;CHEN Lanying

..............page:47-49

Research on isolation and identification of YC-X11 direct vat inoculation starter culuture
LUO Lingquan

..............page:50-51

Fungus liquid fermentation medium optimization
SUN Jinxu1;ZHU Huixia1;HAN Liping2

..............page:52-54

Review on research of fermented milk flavor
LI Yanhua1;WANG Weijun1;ZHANG Lanwei2;CHEN Li’an1

..............page:8-11

RESEARCH ADVANCE IN SOYBEAN PROTEIN GEL PROPERTIES
ZHENG Yadan;ZHANG Jianyou;DING Yuting;CHEN Jianbao

..............page:11-16

Discuss on non-grain feedstorks of raw material of fuel ethanol in China
LIU Jun;GUO Lang

..............page:16-19

Biological activity research of pomegranate
ZHOU Jianhua1;HU Jianping1;2

..............page:20-22

Separation and identification of the velum from Tengchong white vinegar
WANG Zhentao;XIE Hongxia;XIANG Yunqing;MA Na;ZHANG Ying;SONG Jinlong;WAN Yongji

..............page:23-25

The vector making of Aspergillus niger in Puer tea fermentation
ZHAO Longfei

..............page:54-57

Research on beer staling and antioxidant activity of draft beer
XU Chun

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

Pretreatment on liquid leavening with D-ribose
CHANG Jingling;LI Hui;ZHANG Zhihong

..............page:60-62

Study on the optimal condition of proplis applied to the preservative of non-ferment soy product
WANG Min1;LU Lingling2;ZHU Huixia1;ZHANG Wei2;TAN Jianxin2

..............page:62-63,120

Elimination effect on the free radical and antioxidation effect of Dai traditional medicine Antidose wine
LI Ling1;YANG Xueying2;GAO Yuntao3

..............page:64-66

Extraction of pholiota adipose polysaccharide
QUAN Yanling1;XIE Shengquan2;PANG Qinghai1;PAN Zhenwei1

..............page:67-68

Study on clarification effect of different clarifier on red wine
CAO Fangling

..............page:69-71

Waste water of wine-making production handled by method of UASB+CASS+mixed and coagulated gas float
LIANG Zongyu;XIAN Yuanhua;LI Xiangbiao

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

Study on Lanzhou operating method of solid state fermentation in vinegar making
MA Xuezeng

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

Recovery sucrose 6-acetate by steam distillation removing DMF
LU Zhengqing;ZHU Bin;YUAN Jiacheng;SU Wenli

..............page:77-78

The extraction of natural fragrant component from plant and its application in cigarette
ZHAO Yingchun1;SHI Xiaohua2;FENG Xuerong3;LI Jinglong1*

..............page:79-81

study on the fermented black rice yogurt
ZHAO Hongxia;GANG Jie

..............page:105-107

Development of a healthy vinegar
CUI Yusong

..............page:107-109

Studies on purification of the rice protein
JI Fengdi;LU Fei;WANG Fujie;ZHANG Jian;LI Dongwen

..............page:109-111

shi cu bao jian bing fei ren ren jie yi

..............page:104

chuang xin he fu wu dui xian wei xiang jing kuai su fa zhan de ying xiang
si bo

..............page:112-113

lv se sheng tai niang zao xiao ying mo xing : ji you yan jiu jiao ben de gai jin
song ma lin

..............page:113-115

ji yu da zhong hua jiao yu de gao deng jiao yu chuang xin yan jiu
zheng fu hai

..............page:116-118

qian xi bot rong zi zai wo guo de ying yong ji fa zhan
guan qing jia

..............page:118-120