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Scientific Research
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Scientific Research
Research Field：
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Paper Publications：
高献礼.Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042.FOOD CHEMISTRY
高献礼.Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.FOOD RESEARCH INTERNATIONAL
Patents：
一种发酵法生产乌鸡酱油的方法
一种定向降解酱油二次沉淀蛋白的方法
一种以酱油渣为主要原料生产风味呈味料的方法
Published Books：
No content
Research Projects：
一种定向降解酱油二次沉淀蛋白的方法
一种以酱油渣为主要原料制备风味呈味基料的方法
以酱油渣为主要原料生产食用香精的技术开发
米曲霉3.042耐盐蛋白酶的分离、鉴定及耐盐分子机制研究
