Found: 10
Select item for more details and to access through your institution.
Optimization of the Extraction Process of Polysac-charides from Tegillarca granosa by Response Surface Methodology.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 1
- By:
- Publication type:
- Article
Study on Microcapsulation of Onion Oil with Complex Coacervation and Spray Drying Method.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 4
- By:
- Publication type:
- Article
Optimization of Extracting Technology for Essential Oil from Elsholizia densa Benth.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 7
- By:
- Publication type:
- Article
Study on the Activity of Sea Cucumber Peptide.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 9
- By:
- Publication type:
- Article
Research on the Production Process of Apple Clear Juice Beverage.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 12
- By:
- Publication type:
- Article
Study on Preparation Process of Effervescent Tablets Made from EGCG of Tea.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 15
- By:
- Publication type:
- Article
Stewed Beef Tendon with Red Ginseng, Tuckahoe and Atractylodes macrocephaia.
- Published in:
- 2012
- Publication type:
- Recipe
Composition Analysis of Grape Wine from Different Brewing Technology and Its Nutrition Constituent.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 18
- By:
- Publication type:
- Article
Stewed Young Pigeon with Rhizoma Gastrodiae.
- Published in:
- 2012
- Publication type:
- Recipe
Study on the Stability of Volatile Acid in Lycium barbarum Wine.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 22
- By:
- Publication type:
- Article