0253-990X
2014 Issue 4
Effect of dual exponential feeding and two-stage dissolved oxygen control strategy on L-isoleucine production by Corynebacterium glutamicum
ZHANG Cheng-lin;LONG Hui;WEN Bing;WANG Jian;XU Guo-dong;XIE Xi-xian;XU Qing-yang;CHEN Ning;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Research Institute of Industrial Microbiology Co.;College of Biological and Agricultural Engineering;Jilin University;
ZHANG Cheng-lin;LONG Hui;WEN Bing;WANG Jian;XU Guo-dong;XIE Xi-xian;XU Qing-yang;CHEN Ning;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Research Institute of Industrial Microbiology Co.;College of Biological and Agricultural Engineering;Jilin University;
..............page:1-6
Effect of induction temperature on L-phenylalanine production by Escherichia coli BR-42 ΔpykA( pAP-B03)
ZHOU Hai-yan;LIU Long;DU Guo-cheng;CHEN Jian;Institute of Bioengineering;Zhejiang University of Technology;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;
ZHOU Hai-yan;LIU Long;DU Guo-cheng;CHEN Jian;Institute of Bioengineering;Zhejiang University of Technology;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;
..............page:7-12
..............page:12
Effect of exogenous supplement on fermentative production of riboflavin by Bacillus subtilis
WAN Hong-gui;XUE Cai-li;WANG Ya-dong;HUANG Zhi-xu;PENG Yin-cheng;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;
WAN Hong-gui;XUE Cai-li;WANG Ya-dong;HUANG Zhi-xu;PENG Yin-cheng;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;
..............page:13-17
..............page:17
Effect of the timing of nitrogen addition on fructose and glucose utilization during ethanol fermentation by Saccharomyces cerevisiae GJ2008
ZUO Song;WU Shi-hua;ZHANG Jian;ZHAO Dong-ling;HUANG Cui-ji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;
ZUO Song;WU Shi-hua;ZHANG Jian;ZHAO Dong-ling;HUANG Cui-ji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:18-22
Screening and functional study of lipid-lowering lactic acid bacteria from human origin
CHEN Da-wei;GUO Fei-xiang;GU Rui-xia;ZHAO Hai-qing;QU Hen-xian;Jiangsu Province Key Laboratory of Dairy Biological Technology and Safety Control;College of Food Science and Engineering;Yangzhou University;
CHEN Da-wei;GUO Fei-xiang;GU Rui-xia;ZHAO Hai-qing;QU Hen-xian;Jiangsu Province Key Laboratory of Dairy Biological Technology and Safety Control;College of Food Science and Engineering;Yangzhou University;
..............page:23-29
High expression of a thermostable cellulase gene from Clostridium thermocellum in Escherichia coli and characterization of its recombinant enzyme
PENG Jing-jing;Taishan University;
PENG Jing-jing;Taishan University;
..............page:30-36
Antifungal activity and antifungal mechanism of Chinese herbs extracts against Penicillium italicium
ZHOU Meng-jiao;WAN Chun-peng;CHEN Jin-yin;Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables;College of Agronomy;Jiangxi Agricultural University;
ZHOU Meng-jiao;WAN Chun-peng;CHEN Jin-yin;Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables;College of Agronomy;Jiangxi Agricultural University;
..............page:37-41
Numerical simulation of beer pasteurization in can and in bottle
WANG Liang;YU Yan-yan;MA Xiao-bin;ZHOU Jian-wei;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Ningbo Institute of technology;Zhejiang University;Fuli Institute of Food Science;Zhejiang University;
WANG Liang;YU Yan-yan;MA Xiao-bin;ZHOU Jian-wei;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Ningbo Institute of technology;Zhejiang University;Fuli Institute of Food Science;Zhejiang University;
..............page:42-46
Effect of mechanical damage on dielectric properties of litchi
CHEN Yan;TAN Jian-hao;XIANG He-ping;ZOU Xiang-jun;LI Bo;JIANG Zhi-lin;College of Engineering;South China Agricultural University;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;
CHEN Yan;TAN Jian-hao;XIANG He-ping;ZOU Xiang-jun;LI Bo;JIANG Zhi-lin;College of Engineering;South China Agricultural University;Key Laboratory of Key Technology on Agricultural Machine and Equipment;Ministry of Education;
..............page:47-50
Thermal degradation kinetics of anthocyanins and visual colour of mulberry puree
HUANG Xiao-jie;TIAN Xue-ying;GUO Yan-ling;SHI Guo-ying;College of Food Science and Engineering;Liaoning Medical University;Liaoning Engineering Research Center for Meat Processing and Safety Control;
HUANG Xiao-jie;TIAN Xue-ying;GUO Yan-ling;SHI Guo-ying;College of Food Science and Engineering;Liaoning Medical University;Liaoning Engineering Research Center for Meat Processing and Safety Control;
..............page:51-55
Xisha Noni juice assisting to improve adverse effects of chemotherapy: a report on a patient with nasopharyngeal carcinoma
CHENG Chi;CHEN Jian-guo;LIU Yang;LI Jin-xia;LI Hui;LI Hong;HU Yu-jiao;China National Research Institute of Food and Fermentation Industries;
CHENG Chi;CHEN Jian-guo;LIU Yang;LI Jin-xia;LI Hui;LI Hong;HU Yu-jiao;China National Research Institute of Food and Fermentation Industries;
..............page:56-58
..............page:58
The effect of processing conditions on the physicochemical properties of ginger protease curd
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
..............page:59-63
A specific PCR assay for rapid identifying Thermoactinomyces vulgaris
ZHANG Ming-juan;YAO Su;LI Hui;LIU Yang;XIN Chun-hui;XU Ling;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Shandong Bandaojing Shares Co.;Ltd.;
ZHANG Ming-juan;YAO Su;LI Hui;LIU Yang;XIN Chun-hui;XU Ling;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Shandong Bandaojing Shares Co.;Ltd.;
..............page:64-66
Effect of ultrasound on the growth and recombinant protein expression of Escherichia coli
HUANG Liu-rong;JIANG Lu-yin;CHEN Wen-rui;LIANG Hui-tie;WANG Ji-hua;MA hai-le;Department of Food and Biological Engineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;
HUANG Liu-rong;JIANG Lu-yin;CHEN Wen-rui;LIANG Hui-tie;WANG Ji-hua;MA hai-le;Department of Food and Biological Engineering;Jiangsu University;Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province;
..............page:67-70
Optimized fermentation conditions of the low temperature protease production using strain Serratia sp.A29-2
WU Yun;ZHANG Xiao-yan;ZHOU Jian-zhong;YIN Ming-yuan;WANG Xiao-biao;MIAO Sen;HAN Yan-peng;MA Rui;College of Food Science and Pharmacy;Xinjiang Agricultural University;
WU Yun;ZHANG Xiao-yan;ZHOU Jian-zhong;YIN Ming-yuan;WANG Xiao-biao;MIAO Sen;HAN Yan-peng;MA Rui;College of Food Science and Pharmacy;Xinjiang Agricultural University;
..............page:71-76
Isolation,purification and structure analysis of polysaccharide from the fruiting bodies of Pleurotus eryngii
RUAN Jia-yao;WANG Xing-li;QU Liang;SUN Pei-long;ZHANG An-qiang;Department of food science and technology;Zhejiang University of Technology;Hangzhou Baishanzu biotechnology Co. Ltd;
RUAN Jia-yao;WANG Xing-li;QU Liang;SUN Pei-long;ZHANG An-qiang;Department of food science and technology;Zhejiang University of Technology;Hangzhou Baishanzu biotechnology Co. Ltd;
..............page:77-81
..............page:81
Antioxidant activity components analysis and oxidation stability of Se-enriched camellia oil
LIU Juan;SONG Ya-rui;TANG Wei-long;LI Fu-chu;CHEN Dong;WU Li-chao;LIU Fang;College of Food;National Engineering Laboratory of Rice and By-product Deep Processing;Central South University of Forestry &Technology;Guangxi State-owned Sanmen River Forestry Centre;Fushan Agricultural Science and Technology LTD;College of Forestry;The Ministry of Education Key Laboratory of Economic Forest Cultivation and Protection;Central South University of Forestry & Technology;
LIU Juan;SONG Ya-rui;TANG Wei-long;LI Fu-chu;CHEN Dong;WU Li-chao;LIU Fang;College of Food;National Engineering Laboratory of Rice and By-product Deep Processing;Central South University of Forestry &Technology;Guangxi State-owned Sanmen River Forestry Centre;Fushan Agricultural Science and Technology LTD;College of Forestry;The Ministry of Education Key Laboratory of Economic Forest Cultivation and Protection;Central South University of Forestry & Technology;
..............page:82-86
A new lactic acid bacteria fermented composite agent and its application
GONG Yao-zhong;WANG Cheng;Food Quality and Safety Supervision and Inspection Institute of Shanxi Province;Shanxi Academy of Agricultural Sciences Institute of Animal Husbandry and Veterinary;
GONG Yao-zhong;WANG Cheng;Food Quality and Safety Supervision and Inspection Institute of Shanxi Province;Shanxi Academy of Agricultural Sciences Institute of Animal Husbandry and Veterinary;
..............page:87-90
Effect of exogenous inositol on the antioxidant activities in different generation of Saccharomyces cerevisiae
YUAN Fang;PIAO Yong-zhe;JI Yang-yang;HUANG Wei;WANG Shi-quan;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
YUAN Fang;PIAO Yong-zhe;JI Yang-yang;HUANG Wei;WANG Shi-quan;ZHAO Chang-xin;College of Biological Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
..............page:91-94
Study on purification of anthocyanins from Solanum nigrum L. berries
TENG Fei;ZHENG Hong-liang;WANG Ping;Food Science;College of Forestry;Northeast Forestry University;
TENG Fei;ZHENG Hong-liang;WANG Ping;Food Science;College of Forestry;Northeast Forestry University;
..............page:95-100
The progress of toxicity and biotransformation of deoxynivalenol
CHANG Jing-hua;ZHAO Yue-ju;XING Fu-guo;ZHU Yu-chang;LIU Yang;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Processing;Ministry of Agriculture;Liaoning Technical University;
CHANG Jing-hua;ZHAO Yue-ju;XING Fu-guo;ZHU Yu-chang;LIU Yang;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Processing;Ministry of Agriculture;Liaoning Technical University;
..............page:101-107
..............page:107
Overview of regulations and standards for microorganism strains in food industry of U. S. A
ZHAO Ting;YAO Su;GE Yuan-yuan;CHENG Chi;China National Research Institute of Food & Fermentation Industries;China Center of Industrial Culture Collection;
ZHAO Ting;YAO Su;GE Yuan-yuan;CHENG Chi;China National Research Institute of Food & Fermentation Industries;China Center of Industrial Culture Collection;
..............page:108-113
Direct conversion of raw starch to glucose
QIAN Ying;DUAN Gang;Genencor Bio-products Co.;Ltd;
QIAN Ying;DUAN Gang;Genencor Bio-products Co.;Ltd;
..............page:114-117
Research and application of lactic acid bacteria as seafood bio-preservation agent
LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University. Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University. Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
..............page:118-124
..............page:124
Analysis on research status and development trend of fruit and vegetable composite coating preservation
ZHANG Bei;DUAN Xiao-ming;FEN Xu-qiao;HAN Peng-xiang;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
ZHANG Bei;DUAN Xiao-ming;FEN Xu-qiao;HAN Peng-xiang;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
..............page:125-132
Application of probiotics in fermented meat
WANG Zheng-rong;ZHAO Qian;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;
WANG Zheng-rong;ZHAO Qian;MA Han-jun;School of Food Science;Henan Institute of Science and Technology;
..............page:133-136
Research progress of fators affecting protein heat damage indicators in food
QIU Kai;ZHONG Qi-ding;CAO Wan-xiu;MENG Zhen;XIONG Zheng-he;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
QIU Kai;ZHONG Qi-ding;CAO Wan-xiu;MENG Zhen;XIONG Zheng-he;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:137-141
Research progress of peptide-metal element chelate
LIU Wen;LOU Qiao-ming;YANG Wen-ge;School of Marine Sciences;Ningbo University;
LIU Wen;LOU Qiao-ming;YANG Wen-ge;School of Marine Sciences;Ningbo University;
..............page:142-146
Advances on application of high voltage pulsed electric field in fruit and vegetable juice processing and storage
SUN Bing-xin;WANG Yue-hua;FENG Xu-qiao;XU Fang-xu;DU Yu-hui;CHENG Hong-xue;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
SUN Bing-xin;WANG Yue-hua;FENG Xu-qiao;XU Fang-xu;DU Yu-hui;CHENG Hong-xue;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;
..............page:147-154
Healthy function and safety evaluation of coriander and its essential oil
ZHANG Di;DING Xiao-wen;ZHANG Ya-qiong;WANG Jian;LIANG Han-yu;College of Food Science;Southwest University;Agricultural Products Processing Laboratory of Chongqing;
ZHANG Di;DING Xiao-wen;ZHANG Ya-qiong;WANG Jian;LIANG Han-yu;College of Food Science;Southwest University;Agricultural Products Processing Laboratory of Chongqing;
..............page:155-161
Comprehensive assessment of honey samples with δ13CH value less than δ13CP
DONG Hao;LUO Dong-hui;WU Yu-luan;XIAN Yan-ping;LUO Hai-ying;Guo Xin-dong;Han Wan-qing;Xu Li-zhu;Guangzhou Quality Supervision and Testing Institute;National Centre for Quality Supervision and Testing of Processed Food;Guangzhou City Key Laboratory of Detection Technology for Food Safety;Guangzhou City Research Center of Risk Dynamic Detection and Early Warning for Food Safety;
DONG Hao;LUO Dong-hui;WU Yu-luan;XIAN Yan-ping;LUO Hai-ying;Guo Xin-dong;Han Wan-qing;Xu Li-zhu;Guangzhou Quality Supervision and Testing Institute;National Centre for Quality Supervision and Testing of Processed Food;Guangzhou City Key Laboratory of Detection Technology for Food Safety;Guangzhou City Research Center of Risk Dynamic Detection and Early Warning for Food Safety;
..............page:162-167
The application of pattern recognition in soybean paste identification by near infrared spectrum technique
WANG Xue-yan;College of Tea & Food Science and Technology;Anhui Agricultural University;
WANG Xue-yan;College of Tea & Food Science and Technology;Anhui Agricultural University;
..............page:168-171
Principal component analysis of aroma quality of mulberry vinegar under different sterilization conditions
DENG Na-na;MA Yong-kun;ZHANG Long;YE Hua;ZHANG Hai-ning;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Guoshengyuan Food Technology Co.;Ltd;
DENG Na-na;MA Yong-kun;ZHANG Long;YE Hua;ZHANG Hai-ning;School of Food and Biological Engineering;Jiangsu University;Zhenjiang Guoshengyuan Food Technology Co.;Ltd;
..............page:172-177
The chemometrics analysis based on the percentage of amino acid in soy sauce
LI Yu-cui;XU Wei;LI Kai-tian;CHEN Nan;WANG Yan;LIN Yu-fei;College of Food Science and Technology;Ocean University of China;Shandong Exit and Entry Inspection and Quarantine Bureau;Department of Chemistry Chemical Engineering;Ocean University of China;
LI Yu-cui;XU Wei;LI Kai-tian;CHEN Nan;WANG Yan;LIN Yu-fei;College of Food Science and Technology;Ocean University of China;Shandong Exit and Entry Inspection and Quarantine Bureau;Department of Chemistry Chemical Engineering;Ocean University of China;
..............page:178-180
Levofloxacin fluorescence quenching method on the detection of manganese in three vegetables
XIONG Hai-tao;College of Chemistry;Shaanxi University of Techonology;
XIONG Hai-tao;College of Chemistry;Shaanxi University of Techonology;
..............page:181-184
The electronic nose usage in predicting the freshness of beef at freezing point storage
SUN Tian-li;YUE Xi-qing;ZHANG Ping;LI Jiang-kuo;ZHANG Peng;College of Food;Shenyang Agricultural University;National Engineering and Technology Research Center of Agricultural ProductsFreshness Protection;
SUN Tian-li;YUE Xi-qing;ZHANG Ping;LI Jiang-kuo;ZHANG Peng;College of Food;Shenyang Agricultural University;National Engineering and Technology Research Center of Agricultural ProductsFreshness Protection;
..............page:185-189
Analysis of amino acid composition and nutritive value of chrysanthemum at different altitudes
ZENG Yu;CHEN Xing-fu;ZHANG Yu;MENG Jie;LI Yao;YANG Wen-yu;The Ministry of Agriculture Southwest Crop Physiological Ecology and Farming Key Laboratory;College of Agronomy;Sichuan Agriculture University;
ZENG Yu;CHEN Xing-fu;ZHANG Yu;MENG Jie;LI Yao;YANG Wen-yu;The Ministry of Agriculture Southwest Crop Physiological Ecology and Farming Key Laboratory;College of Agronomy;Sichuan Agriculture University;
..............page:190-194
Effects of intermittent temperature rising on the firmness and other indexes of green pepper
LIU Ling;WEI Ya-nan;JI Shu-juan;FAN Lan-yan;College of Food Science;Shenyang Agricultural University;Meteorological Bureau of Chaoyang County;
LIU Ling;WEI Ya-nan;JI Shu-juan;FAN Lan-yan;College of Food Science;Shenyang Agricultural University;Meteorological Bureau of Chaoyang County;
..............page:195-199
Effect of low-power microwave on the storage of sagahonoka strawberry
FEI Li-juan;WU Ling;JI Yue-yue;DAI Mei-juan;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;Hefei Agricultural products processing research;
FEI Li-juan;WU Ling;JI Yue-yue;DAI Mei-juan;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;Hefei Agricultural products processing research;
..............page:200-204
Effects of chitosan compound coating on keeping strawberry fresh
CAO Xue-hui;YANG Fang-wei;ZHU Dan-shi;LU Zhu;LI Qing;LIU Li-yan;FENG Xu-qiao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
CAO Xue-hui;YANG Fang-wei;ZHU Dan-shi;LU Zhu;LI Qing;LIU Li-yan;FENG Xu-qiao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:205-209
Application of ferulic acid-collagen protein antibacterial membrane in fresh-keeping of meat
XIAO Nai-yu;LU Man-ping;CHEN Shao-jun;ZHAI Wan-jing;BAI Wei-dong;Zhongkai University of Agriculture and Engineering;
XIAO Nai-yu;LU Man-ping;CHEN Shao-jun;ZHAI Wan-jing;BAI Wei-dong;Zhongkai University of Agriculture and Engineering;
..............page:210-215
Research on the ultrasonic extraction process of Monacolin K in fermentation broth of Monascus
ZHANG Qing-qing;YANG Chao;TANG Wei-jing;ZHANG Di;ZHENG Tiang-zhu;School of Biolo. & Chem. Engin.;Anhui Polytechnic University;
ZHANG Qing-qing;YANG Chao;TANG Wei-jing;ZHANG Di;ZHENG Tiang-zhu;School of Biolo. & Chem. Engin.;Anhui Polytechnic University;
..............page:216-220
Investigation on extraction of L-lysine by a polyethylene glycol /sodium sulfate aqueous two-phase system
LI Qing-yun;YUAN Feng-mei;WU Jin-ying;School of Chemistry and Chemical Engineering;Guangxi University;
LI Qing-yun;YUAN Feng-mei;WU Jin-ying;School of Chemistry and Chemical Engineering;Guangxi University;
..............page:221-226
Extraction and purifiction of hydroxytyrosol from olive leaves
LI Chun-yan;YAN Jun;CHENG Feng-zheng;GUO Xiao-qiang;GOU Xiao-jun;School of Bioindustry;Chengdu University;
LI Chun-yan;YAN Jun;CHENG Feng-zheng;GUO Xiao-qiang;GOU Xiao-jun;School of Bioindustry;Chengdu University;
..............page:227-232
Comparation on extraction methods of polysaccharide from Hericium erinaceus
ZHANG Su-bin;HUANG Jing-zheng;School of Chemistry and Chemical Engineering;Zhaoqing University;
ZHANG Su-bin;HUANG Jing-zheng;School of Chemistry and Chemical Engineering;Zhaoqing University;
..............page:233-237
Study on proteolysis during processing of dry-cured mutton ham
MA Yan-mei;LU Shi-ling;LI Kai-xong;JIANG Cai-hong;PENG Xiao-li;PEI Long-ying;WANG Yu-hong;CHU Xiao-hong;Food College;Shihezi University;
MA Yan-mei;LU Shi-ling;LI Kai-xong;JIANG Cai-hong;PENG Xiao-li;PEI Long-ying;WANG Yu-hong;CHU Xiao-hong;Food College;Shihezi University;
..............page:238-242