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Research Progress of Quality Improvement of Original Soy Sauce using Enzymes.

• Authors : CHENG Yuqin; CUI Chun; FENG Yunzi

Subjects: SOY sauce; FLAVOR; ENZYMES

• Source: Modern Food Science & Technology; 2024, Vol. 40 Issue 7, p334-342, 9p

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Analysis of Volatile Flavor Compounds of Traditional Congee during Fermentation.

• Authors : Yang Yang; Wu Youna; Wang Yurong

Subjects: FLAVOR; CACAO beans; FERMENTATION

• Source: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Dec2023, Vol. 23 Issue 12, p255-267, 13p

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不同菌种对蚕豆酱前期发酵的影响.

• Authors : 李婷

Subjects: FAVA bean; KOJI; ASPERGILLUS niger

• Source: Food Research & Development; 2023, Vol. 44 Issue 19, p68-73, 6p

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枸杞刺梨复合饮料的工艺优化 及其降血糖性能.

• Authors : 石玉璞; 牛思思; 韩璐瑶

Subjects: SACCHAROMYCES cerevisiae; SURFACE analysis; VACCINATION

• Source: Food Research & Development; Sep2023, Vol. 44 Issue 18, p149-157, 9p

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7 种天然发酵水果中醋酸菌的分离鉴定 及其发酵特性.

• Authors : 赵艳雪; 王淑玉; 崔楠

Subjects: ACETOBACTER; PASSION fruit; ACETIC acid

• Source: Food Research & Development; 2023, Vol. 44 Issue 12, p196-203, 8p

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Effects of Fermentation Technology of Mussel Bean Paste on Its Volatile Compounds and Antioxidant Activity.

• Authors : Guo Liping; Yan Wen; Dai Zhiyuan

Subjects: MUSSELS; FERMENTATION; KOJI

• Source: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Feb2023, Vol. 23 Issue 2, p154-163, 10p

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基于UPLC-Q-TOF MS/MS技术的可可粉中掺入可可壳定量检测方法研究.

• Authors : 张雅莉; 韩建勋; 宋薇

Subjects: PARTIAL least squares regression; MULTIVARIATE analysis; CACAO beansECUADOR

• Source: Journal of Chinese Mass Spectrometry Society; 2022, Vol. 43 Issue 1, p121-130, 10p

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发酵型低糖八宝粥的研制.

• Authors : 游新侠; 韩亚飞; 王莉

Subjects: LACTIC acid bacteria; BLACK bean; XYLITOL

• Source: Food Research & Development; 2021, Vol. 42 Issue 23, p118-123, 6p

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马尾松细胞分裂素羟化酶基因PmCYP735A克隆与表达分析.

• Authors : 徐梦璇; 吴 玲; 类彦东

Subjects: MOLECULAR cloning; WOODY plants; AMINO acid sequence

• Source: Guihaia; jun2020, Vol. 40 Issue 6, p864-872, 9p

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Agricola

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