Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2006 > (01): 111-112.

FullText(HTML)

[1]	LI Yan, JIAO Ai-quan, SUN Yan, XU Xue-ming, JIN Zheng-yu. Determination of Protease Activity of Koji based on the Extruded Broad Bean Paste and Its Process Optimization[J]. Science and Technology of Food Industry, 2018, 39(23): 203-209. DOI: 10.13386/j.issn1002-0306.2018.23.036
[2]	DENG Meng-jie, LI Li, LIU Qing, LI Yu-qin. Optimization of fermentation technology of seabuckthorm red wine[J]. Science and Technology of Food Industry, 2018, 39(6): 130-134. DOI: 10.13386/j.issn1002-0306.2018.06.024
[3]	CHEN Hao, WANG Gui-rong, LIU Tong-jie, HE Guo-qing. Selection of technological parameters of Douchi fermented by multi-strains[J]. Science and Technology of Food Industry, 2016, (20): 216-219. DOI: 10.13386/j.issn1002-0306.2016.20.034
[4]	ZHANG Hao, ZHANG Chao-hua, CAO Wen-hong. Optimization of koji-making technology for preparing fish sauce and its fermentation of blue scad[J]. Science and Technology of Food Industry, 2014, (14): 215-220. DOI: 10.13386/j.issn1002-0306.2014.14.039
[8]	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