China Condiment 2010 Issue 11 Analysis of organic acids in fruit vinegar

Analysis of organic acids in fruit vinegar
LIU Feng-zhu;NIU Xiao-ming;WANG Ying-ying

..............page:107-109,115

Study on processing technology of delicious Sagittaria sagittifolia film
WANG Jing;JIAO Yun-peng

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

The experimental rearch into the influential factors of the vetiver oil extraction
CAO Hong-mei

..............page:93-94,98

Study on hydrolysis effects of cellulase and acidic protease on Agarius bisprus protein
HE Fei;LUO Yi;SHAO Chao-qun;CHEN Jun-zhi

..............page:51-54

Study on the growth pattern of Lactic acid bacteria in pickled vegetable fermentation
DONG Shuo;MENG Xian-jun;ZHANG Qing-fang

..............page:59-62

The influence of yeast to volatile components in soy sauce
KANG Xu;YANG Jin;LI Dong-sheng;MENG Yuan;HUANG Hong-xia

..............page:63-66

Research on production of fruit vinegar beverage with malted brown rice and apple, carrot and tomato
CAO Yang

..............page:79-83

I3--Rhodamine dye system for the determination of Iodine in salt
ZHAI Hao-ying;WANG Fang;SHI Hai-rong

..............page:110-112

The processing and nutritional constituents of vinegar-egg juice
ZHANG Na;LI Xiao-mei

..............page:73-76

Isolation and chemical structure identification of acetylcholine esterase inhibitor from Lobster sauce
ZHANG Yun-bin;SONG Qing;HUANG Qin-qin

..............page:66-69

How to treat soy sauce,vinegar of traditional technology
Ma Xuezeng

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

Study on extraction technology and stability of Alpinia galanga(L.)Willd. pigment
HUANG Jun-sheng;CAO Qian-yong;CAO Shao-jun

..............page:99-104

Studies on the tomato vinegar
LIN Ke;WANG Jun-ying

..............page:77-78,83

The study of the compound season technology about the tradition lobster sauce
LI Guang-hui

..............page:84-86

Sweeteners in foodstuffs
LIU Ting;WU Dao-cheng

..............page:35-39

Determination of Cd in bean paste by graphite furnace atomic absorption spectrometry
HU Hai-rong

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

ji yu xin xi ji shu ying yong mo xing xia de wo guo diao wei pin qi ye jing zheng you shi zai zao yan jiu
zhang cai ming ; zhang quan hui

..............page:118-121

Advances of study on flavor of pickled vegetable
WU Hua-chang;ZHANG Wei-na;DENG Jing;YOU Yao-hui;JIN Xiao-li

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

Research progress on low-salt traditional fermented food
HU Hui-ping;DING Li-xiao;YUAN Na

..............page:40-42,50

The developing situation and countermeasures of the food preservative in China
XIAO Yan-qing;BAI Wei-dong;QIAN Min

..............page:43-47,62

Separation and purification of yellow pigments from Leucosceptrum canum flowers by macroporous adsorption resins
ZHANG Jun-jie;LI Cun-zhi;LI Ai-mei;WANG Shu-xia;OU Shi-yi;ZHANG Guang-wen

..............page:87-92

The study on the extraction of the corn yellow pigment from the fermentation
WANG Zhen-yu;ZHANG Zhi;WANG Ting-ting

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

Advances on microbe glutaminase
LUO Ke-li;PENG Xi-chun;YAN Ri-an

..............page:30-34

Study on the Influence of Cymbopogon cirtatus(DC.) stapf on the flavor of braised steak fillet with GC-MS
QIAO Yong-feng

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

Studies on the chemical component and extracting volatile oil from Zingiber o f ficinale Rosc.by soxhelt methods
LIU Hong-xing;CHEN Shao-dong;CHEN Fu-bei;YOU Ming-li

..............page:105-106,112

Optimization of RNA enzymolysis conditions by nuclease P1
CHEN Xue-yu;MO Xiao-yan;LI Li

..............page:55-58