回复trueyeoman发表于:2015/11/1 12:32:01悬赏金额:
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【序号】:1
【作者】:J.V. GIL, J.J. MATEO, M. JIMéNEZ, A. PASTOR andT. HUERTA
【题名】:Aroma Compounds in Wine as Influenced by Apiculate Yeasts
【期刊】:Journal of Food Science
【年、卷、期、起止页码】:Volume 61, Issue 6, pages 1247-1250, November 1996
【全文链接】:
【序号】:2
【作者】:O. Colagrande*, A. Silva andM. D. Fumi
【题名】:Recent Applications of Biotechnology in Wine Production
【期刊】:Biotechnology Progress
【年、卷、期、起止页码】:Volume 10, Issue 1, pages 2-18, January/February 1994
【全文链接】:
【序号】:3
【作者】: Ujjwal Bhaskar, Anne M. Hickey, Guoyun Li, Ruchir V. Mundra, Fuming Zhang, Li Fu, Chao Cai, Zhimin Ou, Jonathan S. Dordick and Robert J. Linhardt
【题名】:A purification process for heparin and precursor polysaccharides using the pH responsive behavior of chitosan
【期刊】:Biotechnology Progress
【年、卷、期、起止页码】:Article first published online: 16 JUL 2015 | DOI: 10.1002/btpr.2144(pages 1348-1359)
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【序号】:4
【作者】:Sonali S. Niphadkar and Virendra K. Rathod
【题名】:Ultrasound-assisted three-phase partitioning of polyphenol oxidase from potato peel (Solanum tuberosum)
【期刊】:Biotechnology Progress
【年、卷、期、起止页码】:Article first published online: 6 AUG 2015 | DOI: 10.1002/btpr.2139(pages 1340-1347)
【全文链接】:
【序号】:5
【作者】:Valéria Carvalho Santos-Ebinuma, André Moreni Lopes, Adalberto Pessoa Jr. and Maria Francisca Simas Teixeira
【题名】:Extraction of natural red colorants from the fermented broth of Penicillium purpurogenum using aqueous two-phase polymer systems (
【期刊】:Biotechnology Progress
【年、卷、期、起止页码】:Article first published online: 3 JUL 2015 | DOI: 10.1002/btpr.2127pages 1295-1304)
【全文链接】: