1000-9973
2008 Issue 3
..............page:90
..............page:86-89
Functional dipeptide sweetener-neotame
YU Hai-xing
YU Hai-xing
..............page:82-85
Determination of γ-aminobutyric acid content in Chinese traditional fermented soybean products by colorimetry
SHI Xiao-feng;LUAN Guang-zhong;CAO Wan-xin
SHI Xiao-feng;LUAN Guang-zhong;CAO Wan-xin
..............page:76-81
Assessment of the uncertainty of the determination of sulfite in food by distillation
DI Rui;WEI Feng;HU Feng-kai;CHEN Guo-ping
DI Rui;WEI Feng;HU Feng-kai;CHEN Guo-ping
..............page:72-75
The comparison of flavor between liquid waste from gingerol production and ginger
YAN Jin-kui;WANG Yang;YANG Jing;KONG Xiang-zhi;HUANG Xue-song
YAN Jin-kui;WANG Yang;YANG Jing;KONG Xiang-zhi;HUANG Xue-song
..............page:68-71
..............page:66-67
The study on bacterial cellulose membrane preventing and controlling in the progress of Wash Vinegar fermentation production
ZHANG Yong-feng;LU Hong-mei;ZHANG Feng-juan;LUO Jin-hong;HE Xu-xiao;DENG Zhen-kun
ZHANG Yong-feng;LU Hong-mei;ZHANG Feng-juan;LUO Jin-hong;HE Xu-xiao;DENG Zhen-kun
..............page:62-65,81
Studies on the best extraction of red pigment from Paniculed Gold-rain tree fruit peel
YANG Gui-song
YANG Gui-song
..............page:59-61
Study on natto paste
wang shu wen ; ma zuo xia ; jiang zuo zuo ; wang jing hui
wang shu wen ; ma zuo xia ; jiang zuo zuo ; wang jing hui
..............page:57-58
Study on flavor compounds of coprinus comatus
YANG Ming-duo;LONG Zhi-fang;LUO Wen-shan;HUO De-xing
YANG Ming-duo;LONG Zhi-fang;LUO Wen-shan;HUO De-xing
..............page:54-56
The main factor impact of spicy material 6-shogaol formation
XU Jin-ting;FENG Chuan;LAN Li-ting;WANG Ling-zhi;HUANG Xue-song
XU Jin-ting;FENG Chuan;LAN Li-ting;WANG Ling-zhi;HUANG Xue-song
..............page:51-53
..............page:48-50
Study on technique of lycopene extraction and microencapsulation
cha en hui ; wang yu tian ; li na ; gao shen yang
cha en hui ; wang yu tian ; li na ; gao shen yang
..............page:45-48
Study on the microbial change rules in the brewing mass of Zhejiang Rosy Vinegar during "Fahua" phase
QIU Ji-ying;LIANG Xin-le;JIANG Yu-jian;LI Jian-rong
QIU Ji-ying;LIANG Xin-le;JIANG Yu-jian;LI Jian-rong
..............page:41-44
Entire liquid state production sweet potato leaf health yellow wine research
YUE Chun;ZHOU Shang;CHEN Ming-zhong;WANG Wen-sheng;LU Guan-nan;WANG Yi-liang
YUE Chun;ZHOU Shang;CHEN Ming-zhong;WANG Wen-sheng;LU Guan-nan;WANG Yi-liang
..............page:37-40
Advances in studies on bergamot
ZHANG Jue-yu;JIANG Lin;WANG Qin
ZHANG Jue-yu;JIANG Lin;WANG Qin
..............page:34-37
The present situation of Douchi,natto and tempeh
SUN Sen;SONG Jun-mei;ZHANG Chang-shan
SUN Sen;SONG Jun-mei;ZHANG Chang-shan
..............page:29-33
Prospects of highly thermoresistant and acid tolerant acetic acid bacteria
WANG Yali;HONG Hou-sheng;ZHANG Qing-wen;Li Bo
WANG Yali;HONG Hou-sheng;ZHANG Qing-wen;Li Bo
..............page:23-28
Research progress and appliance in food Industry of flaxseed gum
XU Hui;SUN Lan-ping
XU Hui;SUN Lan-ping
..............page:18-22