【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】: