1000-9973
2007 Issue 8
..............page:76
jun qi lie lie xin huo xiang chuan
wang jun
wang jun
..............page:74
chuan cheng wen hua le pin ren sheng
wang jun
wang jun
..............page:75
Study on the chemical composition and antioxidant activity of essential oils from Citrus
ZHAO Chen;ZOU Guo-lin
ZHAO Chen;ZOU Guo-lin
..............page:71-73
Analysis of flavor components of Maillard reaction products using the hydrolysate of tilapia
HUANG Guo-hong;SHEN Yao-lin;ZHONG Hua-feng
HUANG Guo-hong;SHEN Yao-lin;ZHONG Hua-feng
..............page:68-70
Analysis of fatty acids in Juglandis sauce by GC/MS
LING Yu-zhao;ZENG Man-zhi
LING Yu-zhao;ZENG Man-zhi
..............page:66-67
Research progress on the complex action of polysaccharide protein
si hua jing ; qi jun ru ; yang xiao quan ; liao jin song
si hua jing ; qi jun ru ; yang xiao quan ; liao jin song
..............page:62-65
..............page:60-62
Production technology of Guangshi soybean paste
Liu Liangming
Liu Liangming
..............page:59,70
Study on Yibin Yacai
LIU Yun-xiu
LIU Yun-xiu
..............page:58,73
zuo hao dong bei nong jia da jiang
wang cheng li
wang cheng li
..............page:56-57
Discussion on the factor influencing the color and luster of solid-state low-salt soy sauce
XIAO Xiao;ZHANG Yan-ru;YANG Li-ping
XIAO Xiao;ZHANG Yan-ru;YANG Li-ping
..............page:53-55
Production technology and clarification of beer vinegar
zhou guang tian ; bai li yong ; zhao wen juan
zhou guang tian ; bai li yong ; zhao wen juan
..............page:50-52
Preparation on the gynostemma pentaphyllum(thunb)mak vinegar
LIAO Xiang-ping;FU San-qiao;YI Hua-rong
LIAO Xiang-ping;FU San-qiao;YI Hua-rong
..............page:48-49,57
Extraction of thymus quinpuecostatus oil by supercritial CO2
WANG Di;WANG Jia-liang
WANG Di;WANG Jia-liang
..............page:45-47
Extraction of oil from sunflower seeds with supercritical CO2 fluid
REN Jian;ZHENG Xi-qun;WANG Wen-xia;ZHANG Yun-long;XIA Wen-shui
REN Jian;ZHENG Xi-qun;WANG Wen-xia;ZHANG Yun-long;XIA Wen-shui
..............page:42-44,47
Study on culinary rice wine with Se-enriched
LU Bu-shi;LI XIN-she;HE Hong-mei
LU Bu-shi;LI XIN-she;HE Hong-mei
..............page:39-41
Study on the effective factors of the quality of carrot pill
JIANG Zhan-mei;TIAN Bo;ZHANG-Bo
JIANG Zhan-mei;TIAN Bo;ZHANG-Bo
..............page:35-38
Research progress and application of spice, Pimenta dioica in foods
ZHAN Hao;JIANG Zi-tao;LI Rong
ZHAN Hao;JIANG Zi-tao;LI Rong
..............page:32-35
Study on the new sterilization technology in the traditional condiments
ZHANG Xiao-yun;GU Xiang-yu
ZHANG Xiao-yun;GU Xiang-yu
..............page:28-31
Review on purification and determination of capsaicin
ZHU Niu;LUO Cang-xue
ZHU Niu;LUO Cang-xue
..............page:23-27
Summary of popular Japanese composite seasoning
Wang Hong-sheng
Wang Hong-sheng
..............page:20-22,41