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
Works matching IS 21644985 AND DT 2012 AND VI 1 AND IP 4
Results: 10
1
2
Stewed Young Pigeon with Rhizoma Gastrodiae.
- Published in:
- 2012
- Publication type:
- Recipe
3
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
4
Stewed Beef Tendon with Red Ginseng, Tuckahoe and Atractylodes macrocephaia.
- Published in:
- 2012
- Publication type:
- Recipe
5
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
6
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
7
Study on the Activity of Sea Cucumber Peptide.
- Published in:
- Chinese Food Science, 2012, v. 1, n. 4, p. 9
- By:
- Publication type:
- Article
8
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
9
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
10
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