• Related Articles

    [1]WANG Yixin, ZHANG Jian, JING Yuexin, WANG Gongming, LIU Fang, TIAN Xiuhui, LIU Kui, LIU Haichao, HAN Shuang, ZHONG Jingshi. Design and Application of Compound Microbial Inoculums in Food Fermentation[J]. Science and Technology of Food Industry, 2021, 42(20): 431-439. DOI: 10.13386/j.issn1002-0306.2020090103
    [2]XU Xiao- xia, CHEN Shu- jun, LI Le, PANG Zhen-peng, LIU Xiao-juan, HU Jie, YI Xin, SHI Yue. Study on the liquefaction and saccharification process of composite powder of buckwheat oat and pleurotus eryngii[J]. Science and Technology of Food Industry, 2016, (14): 233-237. DOI: 10.13386/j.issn1002-0306.2016.14.039
    [3]WANG Li-ping, LI Xiang, SHI Chun-lan, PENG Xi-feng. Study of saccharification and fermentation conditions in the process of glucuronic acid preparation[J]. Science and Technology of Food Industry, 2016, (06): 260-263. DOI: 10.13386/j.issn1002-0306.2016.06.045
    [4]SONG Hui, MA Li-hua, CHEN Xue-hong, LI Ya-nan, QIANG A-juan, SU Bo, ZHANG Hong-yu. Research of fermentation conditions of compound hawthorn fruit vinegar[J]. Science and Technology of Food Industry, 2014, (23): 95-99. DOI: 10.13386/j.issn1002-0306.2014.23.010
    [8]天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077
    [9]甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021
    [10]发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

Catalog

    Article Metrics

    Article views (41) PDF downloads (365) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return