method for improving the geruches, the taste and the digestibility of rohhefe for use as nährhefe.

• 1. 克罗恩氏病抗体结合性肽以及克罗恩氏病检查方法 [P] . 中国专利： CN1505637A . 2004-06-16
• 2. 对高体雅罗鱼和瓦氏雅罗鱼杂交种进行快速鉴定的方法 [P] . 中国专利： CN112094925B . 2021.10.15
• 3. method for improving the geruches, the taste and the digestibility of rohhefe for use as naehrhefe [P] . 德国专利： DE000000331348A . 1920-12-31

  机译： 用作罗非鱼的罗氏饮料的改善品味，味道和消化率的方法

• 4. A method for the improvement of the odor, the taste and the digestibility of rohhefe for the purpose of use as yeast [P] . 德国专利： DE331348C . 1920-12-31

  机译： 以用作酵母为目的的罗氏饮料的气味，味道和消化率的改善方法

• 5. method for entmanganung and / or reduction of the content of organic substances and / or to improve the geruches or taste and / or for disinfection of water [P] . 德国专利： DE000001283761A . 1968-11-21

  机译： 减少和/或减少有机物质含量和/或改善油脂，味道和/或水消毒的方法

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• 2. Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat [J] . Zhao Shuangjuan, Feng Xi, Huang Zhicheng, 食品科学与工程：英文版 . 2018,第002期
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• 4. A Comparative Study of the Difference Method and the Enzyme-Hydrolyzed Casein Method for Determining True Amino Acid Digestibilities and Endogenous Amino Acid Losses in Duck Feed [J] . Guangtao Guo, Kangning Wang, Xia Li 畜牧与生物技术杂志(英文版) . 2010,第002期
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• 8. Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health [O] . Hasjim, Jovin 2009
• 9. METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

• 1. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods [J] . Xiuhong Zhao ,Yunyun Wei ,Xue Gong . 食品科学与人类健康（英文） . 2020,第2期
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