[1] |
QIU Xin-ping1,LI Li-xiang1,*,JIANG Qi-zhong1,XU Rui-rui1,XIAO Shi-qing1,XIAO Xiu-dan2.
Optimization of Technological Parameters for Fermented Tea Wine Production
[J]. FOOD SCIENCE, 2010, 31(16): 300-304.
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[2] |
ZHOU Wen-bin,WANG Chong-jun,GAN Xiao-hua.
Study on Fermentation Technology of Pyracantha fortuneana Fruit Vinegar
[J]. FOOD SCIENCE, 2009, 30(6): 282-284.
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[3] |
ZHOU Wan-jun,WU Yan-yan,LI Lai-hao*,CEN Jian-wei,HAO Shu-xian.
Utilization of Compound Lactobacillus in Cured Tilapia Preparation
[J]. FOOD SCIENCE, 2009, 30(23 ): 242-245.
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[4] |
LIU Dian-feng1,2,ZHU Xue-wen2,ZHANG Zhi-xuan2,ZHAO Yang-ling2,.
Fermentation Production of Tomato Wine
[J]. FOOD SCIENCE, 2009, 30(12): 293-296.
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[5] |
WANG Yu-hua1,2,PEI Xiao-lin1,LI Yan1,WANG Ping2.
Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design
[J]. FOOD SCIENCE, 2009, 30(1): 147-150.
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[6] |
ZHANG Sheng-Bang, ZHOU Xu-Feng, CHEN Xian-Qun, WU Huan-Qian, DAI Zhou-Qun.
Study on Submerged Fermentation Technology of Pork with Pediococcus acidilactici
[J]. FOOD SCIENCE, 2008, 29(5): 190-194.
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[7] |
ZHANG Wen-Ying, MING Zhe.
Study on Processing Ginger and Crab Apple (Malus pruni folin (Willd) Borkh) Wine
[J]. FOOD SCIENCE, 2008, 29(2): 500-502.
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[8] |
WANG Jia-Xiang, HAN Xi-Feng.
Fermentation Technology of Yizhou Ch.lagenaria(Loisel.) Koidz.Fruit Wine
[J]. FOOD SCIENCE, 2008, 29(11): 730-733.
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[9] |
GAO Zhao-Jian, TANG Shi-Rong, SHAO Ying.
Study on Fermentation Technology of Low Alcohol Strawberry Wine
[J]. FOOD SCIENCE, 2008, 29(10): 157-162.
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[10] |
WEI Dong.
Development of Arctium lappa L.Fermented Sausage
[J]. FOOD SCIENCE, 2007, 28(9): 668-672.
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[11] |
HUANG Ru-Qiang, GUO Qian-Yu, CHEN Jie, ZHOU Xiao-Hong, 欧Yang-Ai-Lan .
Study on Fermentation Technology of Pumpkin Wine
[J]. FOOD SCIENCE, 2007, 28(8): 227-230.
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[12] |
ZHOU Xian-Han, LIU Xian, JIANG Kai-Ya, LIU Chen-Bing.
Effects of Fermentation Conditions of Solidified Honey Yoghurt on Reducing Sugar Conversion Ratio
[J]. FOOD SCIENCE, 2007, 28(11): 215-217.
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[13] |
HUANG Ru-Qiang, DENG Wei-Ling, LI Ye-Fang, SHAO Man-Chao.
Study on Fermentation Technology of Fructus rhodomyrti Wine
[J]. FOOD SCIENCE, 2007, 28(10): 352-355.
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[14] |
GUO Shu-xian,WANG Dong-mei,WANG Qing-jie,QIAO Mu.
Preparation of Aloe-tea Fungus Compound Beverage
[J]. FOOD SCIENCE, 2006, 27(12): 940-945.
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[15] |
CHEN Shu-Lai, YANG Xiao-Ming, LIU Wei-Min, YANG Yan-Ping.
Study on the Fermentation Technology of Enzymatic Rice Bran
[J]. FOOD SCIENCE, 2005, 26(7): 275-277.
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