It put forward that there were many functional seasoning liquors at present, such as low-sodium seaweed soy sauce, the seasoning liquors of curry garlic, ginger seasoning liquor, mushroom seasoning liquor, tomato seasoning liquor, tris-seefood soup materials, griskin soup materials and beef soup materials.

Study on the preparation of Zanthorylum bungeanum spicy taste sauce;

This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.

Prawn head was produced prawn flavour juice by hydrolysis with neutral proteinase;

Determination of trace copper in juice beverages by chelating solvent extraction and flame atomic absorption spectrometry;

Preparation of juice beverage with Physalis pubescens L. and haw;