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《China Brewing》 2005-02
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Production and function of Jikang vinegar

XU Le-san(School of Biotechnology, Southern Yangtze University, Wuxi 214036, China)  
Jikang vinegar is a new type of vinegar that uses rice as the main raw material, and other diet therapeutic materials, such as garlic, ginger, taraxacum, balsam pear, Perilla frutscens, mung bean, and pig blood. It was produced by traditional solid-state fermentation and multi fermentation technology. It was proved to have the function of preventing disease, nurishement , and enhancing the body immunity system.
【CateGory Index】: TS264.2
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【References】
Chinese Journal Full-text Database 1 Hits
1 ZHANG Zong-zhou1,YANG Jin-feng1,ZHANG Yang2(1.College of Life Science and Chemistry,Tianshui Normal University,Tianshui 741001,China;2.College of Resources and Environment,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100,China);Discussion on the proportion of three acid components in sour brewing products[J];China Brewing;2007-04
【Co-references】
Chinese Journal Full-text Database 2 Hits
1 Sun Aidong Ge Yiqiang Zhang Xin Cai Tongyi (Institute of Food Sience, China Agricultural University,Beijing,100094);Some Research Advance in Enhancing Aroma Technique for Fruit Products[J];FOOD AND FERMENTATION INDUSTRIES;1999-01
2 ZHENG Qi-liang, ZHAO Xi-ru(Henan College of Agriculture and Occupation, Zhengzhou 451450, China);Factors affecting the quality of pickles and its quality control[J];China Brewing;2005-02
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