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Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > (10): 1-1.

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Available Online: May 07, 2021

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[1]	LI Chanyuan, ZHENG Miaoxin, ZOU Yuting, HE Zihan, XU Bitao, ZHANG Qing, QIN Jia, TIAN Wenqiang. Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae[J]. Science and Technology of Food Industry, 2024, 45(7): 93-99. DOI: 10.13386/j.issn1002-0306.2023050212
[2]	Ruifang LIANG, Bangjian ZHANG, Lixia GAO, Guoliang LIANG, Ying LI, Debao WANG, Long XU. Effects of Starter Cultures Combination on Physicochemical Quality and Safety of Fermented Beef Jerky[J]. Science and Technology of Food Industry, 2021, 42(7): 43-49. DOI: 10.13386/j.issn1002-0306.2020050370
[3]	ZHANG Kai-ping, TIAN Jian-jun, NI Ping, WANG Na, HAN Shun-yu. Effects of a high cholesterol- reducing Lactobacillus acidophilus strain and Staphyloccus xylose on the physico- chemical quality and harmful biogenic amines of fermented sausages[J]. Science and Technology of Food Industry, 2017, (01): 147-151. DOI: 10.13386/j.issn1002-0306.2017.01.020
[4]	LI Jian-rong, GUO Jing-wen, LI Ting-ting. Research progress of quorum sensing phenomenon in microorganisms co-culture system[J]. Science and Technology of Food Industry, 2016, (23): 377-382. DOI: 10.13386/j.issn1002-0306.2016.23.062
[5]	WANG Xin-hui, ZHANG Yin, TAN Mao-ling, LI Jun-xia, BAI Ting, ZOU Qiang, QU Yao, JIANG Xin-ru. Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the food safety of fermented pork jerk[J]. Science and Technology of Food Industry, 2015, (20): 234-237. DOI: 10.13386/j.issn1002-0306.2015.20.041
[6]	WANG Xin- hui, LI Jun-xia, TAN Mao-ling, BAI Ting, QU Yao, JIANG Xin-ru. Effect of mixed starter cultures on quality of fermented pork jerky[J]. Science and Technology of Food Industry, 2015, (17): 165-169. DOI: 10.13386/j.issn1002-0306.2015.17.025
[7]	WANG De-bao, WANG Pei-xia, ZHAO Li-hua, JIN Ye. Effect of mixed fermentation agent on the nitrite,texture profile and other physicochemical quality of fermented mutton sausage[J]. Science and Technology of Food Industry, 2015, (08): 206-209. DOI: 10.13386/j.issn1002-0306.2015.08.034