1Study on Temperature,Time and PH Value's Affection on the Volume Grown by Enzymatic Way to Hydrolyze Starch to Produce Glucose,Disaccharide,Trisaccharide and Tetrasaccharide1-2
5Studies of Screening out and Inducing Mutation Optimal Aspergillus oryzae Strain from Spore Pollen Used for Sauce Production12-14,17
8Study on Fermentation Conditions of Vinegar with cutting Fat down and Analysis of Active Components21-22,26
17The Clarification effect comparison of Pectin Esterase and Chitosan respectively in Pineapple Juice48-50
