..............page:8-11+19
Safety Risk and Its Control of Yellow Rice Wine
REN Qing;XU Jialiang;LIU Junhan;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Geriatric Department;Beijing Hospital;
..............page:12-19
Comparison of Phenolic Contents and Antioxidant Activity of Fruit Pulp from Different Longan Varieties
LIN Yaosheng;ZHANG Mingwei;ZHANG Ruifen;GUO Dongliang;PAN Xuewen;WEI Zhencheng;ZHANG Yan;LIU Lei;TANG Xiaojun;DENG Yuanyuan;CHI Jianwei;Sericulture and Agri-Food Research Institute;Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;Institute of Pomology;Guangdong Academy of Agricultural Sciences;
..............page:20-30
Study on Components and Nutritional Properties of Four Kinds of Plant Proteins
XIAO Xiao;YIN Sheng;HOU Wei;WANG Chengtao;LI Shubiao;Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;Chinese Institute for Food Science and Technology;Shandong Fufeng Fermentation Co.Ltd;Fufeng Group Co.Ltd;
..............page:61-66+73
Research Progress of Peony Seed Oil
CHENG Anwei;SUN Jinyue;WANG Weiting;LIU Chao;GUO Xu;Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-food Science and Technology;Shandong Academy of Agricultural Sciences;
..............page:79-84
..............page:85-89+94