[1] |
ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu.
Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar
[J]. FOOD SCIENCE, 2020, 41(22): 74-81.
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[2] |
LONG Qiang, NIE Qianzhong, LIU Chengguo.
Fermented Sausage: Recent Progress and Prospects
[J]. FOOD SCIENCE, 2017, 38(13): 291-298.
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[3] |
KANG Lianhu, BIAN Baoguo, LI Lümu, XU Fazhi, DING Xiaoling, LI Bin, GUO Wenjie, MU Hua.
Antioxidant Activity and Immunoregulatory Activity of Oligopeptides from Wheat Residue Left after Solid-State Fermentation for Alcohol Production
[J]. FOOD SCIENCE, 2016, 37(5): 180-185.
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[4] |
XIANG Jinle, LUO Lei, MA Liping, ZHANG Binbin, FAN Jinling, ZHU Wenxue.
Fermentation and Organic Acid Composition of Wine and Vinegar from Chaenomeles sinensis Fruits
[J]. FOOD SCIENCE, 2016, 37(23): 191-195.
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[5] |
LIU Chaodi, MIAO Lihong, CHEN Jin, LIU Pulin.
Isolation and Alcohol Fermentation Characteristics of Thermotolerant Yeasts
[J]. FOOD SCIENCE, 2016, 37(19): 128-134.
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[6] |
TIAN Lu, WANG Liping.
Mixed Culture Fermentation and Quality Analysis of Persimmon Peel Vinegar
[J]. FOOD SCIENCE, 2016, 37(19): 197-203.
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[7] |
KANG Zhimin, ZHANG Kangyi*, CUI Manman, SONG Fanfan, HE Mengying, DONG Guiru.
Green Wheat-Supplemented Zongzi: Optimization of Processing Parameters and Quality Evaluation
[J]. FOOD SCIENCE, 2015, 36(8): 81-85.
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[8] |
WANG Chuyan, FAN Tao, HU Qingguo, XU Chenchen, CHEN Chen.
Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(23): 233-240.
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[9] |
WANG Ying,KAN Jian-quan,YU Yi-jun,GUO Ke-na.
Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(21): 292-296.
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[10] |
NIE Zhi-qiang,HAN Yue,ZHENG Yu,SHEN Yan-bing,WANG Min*.
Metagenomic Analysis of Microbial Diversity in the Traditional Vinegar Fermentation Process
[J]. FOOD SCIENCE, 2013, 34(15): 198-203.
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[11] |
XIANG Jin-le1,LUO Lei1,GUO Xiang-feng1,LI Zhi-xi2,*.
Research Progress in Health Functions of Fruit Vinegar
[J]. FOOD SCIENCE, 2013, 34(13): 356-360.
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[12] |
YIN Yong-qi,ZHANG Shu-yu,HAN Yong-bin,GU Zhen-xin.
Optimization of Mixed Starter Cultures Fermentation Conditions during Alcohol Fermentation Stage of Purple Sweet Potato Vinegar
[J]. FOOD SCIENCE, 2013, 34(11): 188-192.
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[13] |
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Determination of Seven Organic Acids in Fruit Vinegar by Solid-phase Extraction and High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2012, 33(14): 247-250.
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[14] |
SONG Ping-ping,CAO Jiang-ping,LIU Shu-hui,.
Determination of Eight Water-Soluble Vitamins in Fruit Vinegar by RP-HPLC
[J]. FOOD SCIENCE, 2012, 33(12): 181-184.
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[15] |
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Hepatoprotective, Weight-Reducing and Hypolipidemic Effects of Hovenia dulcis Thunb. Fruit Vinegar
[J]. FOOD SCIENCE, 2012, 33(1): 235-238.
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