【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)
【全文链接】：
【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】：