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《Chinese Condiment》 2005-04
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The health protection of fruit vinegar and the research progress of its process

XING Zhi-li(Harbin Research Institute of Food Industry,Harbin 150036,China)  
In this passage,the writer introduce the fruit vinegar's nutritive composition and the health protection effect from different aspect;Also,it present several suitable technology;It give bridf introduction of the developing sit.
【CateGory Index】: TS264.2
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Chinese Journal Full-text Database 10 Hits
1 WANG Qi,WU Shao-xiong,ZHOU Jiang-yu,ZHOU Ling-xian (Nutrition and Food Institution,Kunming Medical College,Kunming 650031,China);The Processing of a Aloe Vinegar Beverage[J];Modern Food Science and Technology;2008-07
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10 LU Sheng-min1,LIU Qian-qian2 ,YANG Ying1,TAO Ning-ping2 (1.Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Zhejiang Hangzhou 310021; 2.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306);Current Research Status and Progress of Huyou Tangelo Vinegar[J];Food and Fermentation Technology;2009-04
Chinese Journal Full-text Database 10 Hits
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China Proceedings of conference Full-text Database 2 Hits
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1 CHEN Yong-bo (The Southern Potato Reseach Centre in Enshi, Hubei 445000) WANG Da-shun, XIN Jian-hua, RAO Bin, TANG Deng-mei (Chinese Japanese Joint Venture Hubei Fengjiang Amino Acids Co. Ltd.445800);Rapid Separation and Determination of Amino Acids by High-performance Liquid Chromatography on a Xterra RP18 Column[J];Amino Acids & Biotic Resources;2001-04
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4 JIANG Su,MENG Hua-zhen,HE Yan-fang(Guangxi Guilin Agricultural School, Guilin 541006, China);Study on Technology of Fermented Persimmon Wine[J];Storage and Process;2004-04
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