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Issue 03

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Science and Technology of Food Industry > 1993 > (03): 10-13.

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[1]	NING Zhixue, ZHU Libin, ZHU Dan, NIU Guangcai, WEI Wenyi, XU Ruihang. Process Optimization and Characteristic Analysis of Sea Buckthorn Juice Deacidification by Compound Lactic Acid Bacteria Fermentation[J]. Science and Technology of Food Industry, 2023, 44(18): 235-243. DOI: 10.13386/j.issn1002-0306.2022100232
[2]	GUO Dong-xu, ZHANG Kang-yi, GAO Ling-ling, ZHANG Can, ZHAO Di. Effect of Sourdough Fermented by Lactobacillus on the Quality of Green Wheat Kernel Bread[J]. Science and Technology of Food Industry, 2021, 42(1): 61-67,74. DOI: 10.13386/j.issn1002-0306.2020030018
[3]	GAO Man-man, JIAO Xin-ya, ZHANG Zhi-sheng, SHU Ying, RAO Wei-li, CHENG Shu-mei. Screening, Fermentation Characteristics and Safety Analysis of Lactic Acid Bacteria in Dong Traditional Fermented Sour Meat[J]. Science and Technology of Food Industry, 2020, 41(12): 94-99,105. DOI: 10.13386/j.issn1002-0306.2020.12.015
[4]	CAO Pei, CHEN Shan-shan, WANG Wen-wen, PAN Dao-dong, WU Zhen, ZENG Xiao-qun. Screening of producing folic acid Lactobacillus and its effect on fermented milk[J]. Science and Technology of Food Industry, 2018, 39(11): 108-112,120. DOI: 10.13386/j.issn1002-0306.2018.11.019
[5]	LIU Shan-na, WANG Cong, WEI Jin-yan, ZHU Long-gang, ZHANG Chen-yun. Screening and acid production optimization of lactic acid bacteria from sauerkraut juice[J]. Science and Technology of Food Industry, 2018, 39(3): 112-116. DOI: 10.13386/j.issn1002-0306.2018.03.023
[6]	CHEN Ya, LIANG Qi, ZHANG Yan, HUANG Shao-hai, QIN Hong. Study on combination fermentation and performance of lactic acid bacteria from yak milk in Tibetan Pastoral Areas[J]. Science and Technology of Food Industry, 2015, (20): 191-196. DOI: 10.13386/j.issn1002-0306.2015.20.032
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