China Condiment 2010 Issue 1 Analysis of volatile oil of illicium verum hook seed by gas chromatography-mass spectrometry

Analysis of volatile oil of illicium verum hook seed by gas chromatography-mass spectrometry
he dong mei ; liu hong xing ; huang chu sheng ; yang xiao yong ; chen qian

..............page:85-87

fang xiang shi jie ( er ) sheng huo piao xiang

..............page:99-108,115

Research progress and application of spice Artemisia dracunculus L. in foods
tan jing ; jiang zi tao ; li rong

..............page:24-26

Discussion on healthcare vinegar and Chinese vinegar industry
wang si

..............page:27-29,91

Research progress of Aspartame on application and synthesis
wu zuo qiang ; zhao gui xia ; zhang ya zuo ; cui jian dong

..............page:30-32,37

Antibacterial effect of recomposed essential oils in inhibiting Listeria monocytogenes on chilled pork
liu xiao li ; mo wei xuan ; wu ke gang ; yu hong peng ; chai xiang hua

..............page:42-45,49

Studies on treatment of fermentation waste liquor of Selenium-riched Aspergillus oryzae
pan yan ; guo yi di ; fu zuo ; chen ya guang

..............page:56-59

Research experiment on the brewing technique of blueberry
wang jing hua ; chen xing yu ; liu jing fang

..............page:68-70

cong jiang you fa jiao ji li lun zheng jiang you fa jiao gong yi ying jin zao gai ge ( san )
li jing li ; wen yi bin ; wen yi biao

..............page:109-115

Study on ultrasonic extraction of components from the vanilla
jiang xin ; zhao jian ping ; han bing jun ; zhou kai bo ; peng li xu

..............page:88-91

Research on the application of environmental management system on the fermented flavoring
liu xiao yan ; zhang zuo

..............page:96-98

Screening of acid protease-overproducing stranins of aspergillus oryzae
deng jing ; xu jing ; wu hua chang ; shi yan chang

..............page:53-55,59

Technology of acetic acid fermentation for golden silk jujube vinegar
mou jian lou ; wang zuo ; guo xue xia ; liu yi jian ; hou ya zuo

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

Study on technology of supercritical fluid extract on white piper
dou hai gang ; shi jun hui ; chen wen xue

..............page:63-64,67

Research on Yao minority sauce culture
huang he yu

..............page:20-23

Comparative analysis of characteristic volatile flavor components from fermented soy sauces and acid hydrolyzed vegetable protein seasonings
xiao zhao jing ; li gen rong ; xiao rui zuo ; hu hua ; zhu yong hong

..............page:33-37

Studies on the sterilization ability when garlic in simulation and under human body environmental conditions
ma ming shuo ; wang shi qiang

..............page:46-49

Study on isolation and catalysis property of proteases in koji of soy sauce
zeng xiao bo ; wu li zuo ; song xiao zuo ; zhu xin gui ; lv zhi ping

..............page:50-52

Comparison among several kinds of Yeast Extracts from different sources with the effect on the growth of the typical Yeast
chen xiong ; hu cheng yuan ; tang guan qun ; li zhi hong ; li pei ; xiao dong guang ; yu xue feng

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

Application of HACCP to the production of Douchi
zou lei

..............page:92-95

Preventing bulging bag,forming mould,exceeding acidity in soybean sauce
liu jing quan ; zheng xi qun ; chai hua ; sun yu kun ; dan hui jun

..............page:71-73

Application and comparison of methods on determination of content of benzoic acid in zymotic flavoring by using fluorescent spectrometry and ultraviolet spectrophotometry
wu qin min

..............page:78-80,84

Determination of ethyl carbamate in soy sauce
liu xiao yi ; liu yan qin ; zhao yu zuo ; shi wei ni ; liu xiao li

..............page:81-84

shi cu zhuan yong tang jiang zai ye ti cu zhong de ying yong yan jiu
liu yu chun ; liu chang sheng ; wei jun lan

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

Characterization of amylase components in mature koji of soy sauce by Active-staining Starch-PAGE
wu jin xia ; zuo bo ; zhang he ying ; zhu xiu yan

..............page:74-77