Study on clarification of pumpkin fruit vinegar with activated carbon-attached chitosan;
活性炭负载壳聚糖对香蕉皮果醋澄清作用的研究
A Study on Submerged Fermentation of Litchi Vinegar;
液态发酵荔枝果醋的研究
Fermentation of mango fruit vinegar;
芒果果醋发酵条件的试验研究
Production processing of Mango vinegar and its ingredient analysis;
芒果果醋的工艺研究及其成分分析
The inoculum amount,fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
单因子试验研究结果表明,在芒果果醋发酵工艺过程中,接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
Optimization of acetic acid fermentation parameters for production of persimmon vinegar;
柿果醋醋酸发酵工艺参数优化研究
Effects of technological conditions on contents of main organic acids of persimmon vinegar
工艺条件对柿果醋中主要有机酸含量的影响
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
对柿子原浆果醋的加工技术进行了研究,并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage
红果小檗果醋及其果醋饮料的工艺研究
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern
黑加仑、沙棘复合果醋及果醋饮料的研制
Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology
枇杷果醋的臭氧催陈效果与工艺优化
Screening of High Quality Fermentation Strains and Optimization of Fermentation Technology for Apple Vinegar and Its Beverage;
苹果醋、苹果醋饮料优良发酵菌株的选育及发酵工艺的优化
Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry
菠萝果醋风味成分的GC-MS分析
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways
发酵方法对柿果醋中香气成分的影响
HACCP System in the Seabuckthorn Fruit Vinegar Production
HACCP体系在沙棘果醋生产中的应用
Optimization of the Technical Parameter for Persimmon Vinegar with One-step Fermentation Methodology
一步发酵法加工柿果醋工艺参数优化
Filtration and degerming technology of orange vinegar and manufacture of its beverage were studied.
对柑桔果醋的过滤除菌工艺及橙醋饮料的制作进行了研究。
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
Study on Selection of Higher Quality Acetic Acid Bacteria、Fermentative Pattern and Enzyme Activity in Vinegar Fermentation of Apple Juice;
优质醋酸菌的选育、苹果醋酸发酵规律及酶活影响的研究
Production technology of compound vinegar of apple and pear
苹果和梨的复合型果醋生产工艺的研究
Effect of Ozone on Elimination of Bacteria in Loquat Vinegar and on Its Storage Quality
臭氧对枇杷果醋的除菌效果及贮藏品质的影响
Research on the technology of apple liquor and apple vinegar joint production
苹果白酒与苹果醋联合生产工艺的研究
currant-like berry used primarily in jams and jellies.
黑醋栗般的浆果，主要用果酱和果冻中。
Studies on the Brewing Techniques of Apricot for Kernel Flesh Vinegar and Its Health-Care Function;
仁用杏果肉酿醋技术及杏醋功能性研究