Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (1): 207-209.

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Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce

ZHANG Bing-Wen, LIN Xin-Ying, LIU Xiao-Ting, SONG Yong-Sheng, WANG Jian-Jun

1.Department of Food Science and Nutrition,Jinan University; 2.School of Public Health, Shandong University.

Online:2006-01-15 Published:2011-09-05

Abstract

ZHANG Bing-Wen, LIN Xin-Ying, LIU Xiao-Ting, SONG Yong-Sheng, WANG Jian-Jun. Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce[J]. FOOD SCIENCE, 2006, 27(1): 207-209.

[1]	. Screening of Optimal Fermentation Starter and Optimization of Primary Fermentation for Yangjiang Lobster Sauce Production [J]. FOOD SCIENCE, 2012, 33(19): 264-268.
[2]	JIA Dong-xu，WU Yong-jun*，LI Yao-zhong，XU Wen-zhao. Screening and Identification of Bacillus for Lobster Sauce Fermentation [J]. FOOD SCIENCE, 2009, 30(5 ): 217-221.
[3]	SONG Yong-Sheng, ZHANG Bing-Wen, HAO Zheng-Hong, CHI Yu-Sen. [J]. FOOD SCIENCE, 2002, 23(8): 263-267.

Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce

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