0253-990X
2015 Issue 9
Improvement of thermal stability of alkaline polygalacturonate lyase through site-directed mutagenesis
LIU Song;WANG Ming-xing;DU Guo-cheng;CHEN Jian;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;
LIU Song;WANG Ming-xing;DU Guo-cheng;CHEN Jian;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;
..............page:1-6
Effect of different alcohols on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1
BO Tao;ZHANG Ran;GUO Feng-zhu;HU Chun-lei;TAN Zhi-lei;JIA Shi-ru;College of Biotechnology;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;
BO Tao;ZHANG Ran;GUO Feng-zhu;HU Chun-lei;TAN Zhi-lei;JIA Shi-ru;College of Biotechnology;Tianjin University of Science and Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;
..............page:7-12
Effects of low polymerization degree konjacmannan-oligosaccharide on intestinal and microflora of normal mice
WAN Jia-jia;JIANG Ming;LI Heng;LUO Chun-qing;SHI Jin-song;School of Pharmaceutical Science;Jiangnan University;Chengdu Yongan Yuanhe Biotechnology Co.Ltd.;
WAN Jia-jia;JIANG Ming;LI Heng;LUO Chun-qing;SHI Jin-song;School of Pharmaceutical Science;Jiangnan University;Chengdu Yongan Yuanhe Biotechnology Co.Ltd.;
..............page:13-18
Purification of antifreeze collagen peptides by ice affinity adsorption protocol
Nguyen Cong Thanh;CAO Hui;XU Fei;YU Jing-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science & Technology;
Nguyen Cong Thanh;CAO Hui;XU Fei;YU Jing-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science & Technology;
..............page:19-23
Contradistinction to the gelling properties of chicken and squilla by phosphorylation
WANG Shi-meng;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
WANG Shi-meng;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
..............page:24-28
Effects of transglutaminase and additive agents on gel properties of Ryukyu squid surimi
MA Jing-rong;YANG Xian-qing;MA Hai-xia;LI Lai-hao;CHEN Sheng-jun;Key Lab.of Aquatic Product processing;Ministry of Agruculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Guangdong Ocean University;
MA Jing-rong;YANG Xian-qing;MA Hai-xia;LI Lai-hao;CHEN Sheng-jun;Key Lab.of Aquatic Product processing;Ministry of Agruculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Guangdong Ocean University;
..............page:29-33
Study on screening and identification of brewing yeasts for Chinese bayberry wine and its tolerance capacity
DU Jing;YU Pei-bin;SU Qi;DING Zhan-sheng;FAN Liu-Ping;The School of Food Science and Technology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
DU Jing;YU Pei-bin;SU Qi;DING Zhan-sheng;FAN Liu-Ping;The School of Food Science and Technology;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;
..............page:34-39
Isolation and identification of pullulanase producing strain and optimization of its fermentation conditions
YAN Fen;YANG Guang;LIAN Yan-ping;WANG Pei-song;WU Chen-shuo;College of Biotechnology and Engineering;Fuzhou University;
YAN Fen;YANG Guang;LIAN Yan-ping;WANG Pei-song;WU Chen-shuo;College of Biotechnology and Engineering;Fuzhou University;
..............page:40-44
Isolation of a high-level laccase-producing fungus strain,and purification and characterization of laccase
LI Song;LIU Yu;TANG Wen-Jin;CHEN A-na;TANG Bin;CUI Feng-jie;ZHAO Peng-xiang;School of Biological and Chemical Engineering;Anhui Polytechnic University;School of Food and Biological Engineering;Jiangsu University;Beijing Biomass Energy Technology Center;State Grid Energy Conservation Service Ltd.;
LI Song;LIU Yu;TANG Wen-Jin;CHEN A-na;TANG Bin;CUI Feng-jie;ZHAO Peng-xiang;School of Biological and Chemical Engineering;Anhui Polytechnic University;School of Food and Biological Engineering;Jiangsu University;Beijing Biomass Energy Technology Center;State Grid Energy Conservation Service Ltd.;
..............page:45-50
Effect of NaOH concentrations in pretreatment on rice straw hydrolysis inhibitor’s compounds
DING Chi;HUANG Hui-qin;ZHANG Shu-dong;ZHANG Qiu-zhuo;Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration;School of Ecological and Environmental Sciences;East China Normal University;
DING Chi;HUANG Hui-qin;ZHANG Shu-dong;ZHANG Qiu-zhuo;Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration;School of Ecological and Environmental Sciences;East China Normal University;
..............page:51-56
Research on the antibacterial activity of aromatic aldehyde flavor compounds against four kinds of bacteria
SUN Jie-wen;GAO Ting-ting;LI Yan-min;LIU Yu-ping;SUN Bao-guo;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
SUN Jie-wen;GAO Ting-ting;LI Yan-min;LIU Yu-ping;SUN Bao-guo;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:57-62
Effect of mixed starter cultures on the changes of biogenic amines contents during fermentation and ripening of Sichuan-style sausage
SUN Xia;YANG Yong;GONG Yang;YANG Min;QING Dan-dan;LI Yue-wen;ZHANG Wen;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
SUN Xia;YANG Yong;GONG Yang;YANG Min;QING Dan-dan;LI Yue-wen;ZHANG Wen;LI Cheng;HU Bin;HE Li;College of Food Science;Sichuan Agricultural University;
..............page:63-68
Effects of temperature on piling fermentation for the production of sesame-flavor liquor
YOU Ling;NIE Li-kun;SHI Xiao-dong;WU Run;REN De-zhi;WANG Tao;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;Yibin University;Huaxia Co.;Ltd;College of Life Science & Food Engineering;Yibin University;
YOU Ling;NIE Li-kun;SHI Xiao-dong;WU Run;REN De-zhi;WANG Tao;Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province;Yibin University;Huaxia Co.;Ltd;College of Life Science & Food Engineering;Yibin University;
..............page:69-73
..............page:73
Effect of temperature of vinegar substrate seed on the vinegar quality
GUAN Bin-bin;ZHAO Jie-wen;JIN Hong-juan;LIN Hao;School of Food and Biological Engineering;Jiangsu University;
GUAN Bin-bin;ZHAO Jie-wen;JIN Hong-juan;LIN Hao;School of Food and Biological Engineering;Jiangsu University;
..............page:74-78
Effects of the main fermentation temperature on high alcohols content of Chinese rice wine under immobilized condition
WANG Jing-jing;TAN Lei-hua;JIANG Yu-jian;Zhejiang Gongshang University;
WANG Jing-jing;TAN Lei-hua;JIANG Yu-jian;Zhejiang Gongshang University;
..............page:79-82
Sugar cane juice functional beverage produced by submerged fermentation of Ganoderma lucidum
HUANG Qing-hua;WANG Qing-fu;LIANG Lei;ZHANG Liu-lian;KANG Pei-zi;BAN Wen-ting;Guangzhou Sugarcane Industry Research Institute;Guangdong Engineering Research&Development;Guangzhou Key Laboratory for Comprehensive Utilization of Plant Fiber;Guangzhou;Guangdong Province Engineering Laboratory for High-value Utilization of Biomass;
HUANG Qing-hua;WANG Qing-fu;LIANG Lei;ZHANG Liu-lian;KANG Pei-zi;BAN Wen-ting;Guangzhou Sugarcane Industry Research Institute;Guangdong Engineering Research&Development;Guangzhou Key Laboratory for Comprehensive Utilization of Plant Fiber;Guangzhou;Guangdong Province Engineering Laboratory for High-value Utilization of Biomass;
..............page:83-86
Screening and characterization of a high ethyl acetate-producing yeast
CHEN Wei-xin;LI Jing;WANG yao;HUANG Gui-feng;DENG Mao-cheng;Guangdong Industry Technical College;
CHEN Wei-xin;LI Jing;WANG yao;HUANG Gui-feng;DENG Mao-cheng;Guangdong Industry Technical College;
..............page:87-90
Dual enzymatic hydrolysis of skipjack tuna(Katsuwonus pelamis)and dynamic changes of the products during hydrolysis
ZHOU Xu-xia;GAO Ying;GU Li-wei;ZHAO Dan-dan;DING Yu-ting;Ocean College;Zhejiang University of Technology;
ZHOU Xu-xia;GAO Ying;GU Li-wei;ZHAO Dan-dan;DING Yu-ting;Ocean College;Zhejiang University of Technology;
..............page:91-96
Optimization and analysis for the preparation of genipin crosslinked chitosan microspheres
LUO Mei;YIN Zhong-hua;PENG Hai-long;ZHENG Dian-mo;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;College of Resources Environment and Chemical Engineering;Nanchang University;
LUO Mei;YIN Zhong-hua;PENG Hai-long;ZHENG Dian-mo;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;College of Resources Environment and Chemical Engineering;Nanchang University;
..............page:97-101+107
Effect of different cooling methods on quality of cooked spring rolls
HUANG Yi-ting;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
HUANG Yi-ting;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:102-107
Dry characteristics and its effects on quality of Benincasa hispida by vacuum drying
LI Yu;LI Na;HOU Chun-yan;SANG Li-jun;College of Food Science and Technology;Henan Agricultural University;
LI Yu;LI Na;HOU Chun-yan;SANG Li-jun;College of Food Science and Technology;Henan Agricultural University;
..............page:108-112
Effect of different additives in penetrating pretreatment on the quality of dry tilapia fillets by heat pump
WU Yang-yang;LI Min;GUAN Zhi-qiang;ZHANG Ke;DU Hui;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Guangdong Ocean University School of Engineering;Analytical and Testing Center of Guangdong Ocean University;
WU Yang-yang;LI Min;GUAN Zhi-qiang;ZHANG Ke;DU Hui;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;Guangdong Ocean University School of Engineering;Analytical and Testing Center of Guangdong Ocean University;
..............page:113-119
Optimize of microwave drying technology of purple sweet potato slices by response surface methodology
HUANG Yan-bin;LI Xing-qi;CHEN Hou-rong;Food Science College;Southwest University;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;Chongqing Agricultural Product Processing Technology Key Laboratories;National Food Science and Engineering Experimental Teaching Center;Southwest University;
HUANG Yan-bin;LI Xing-qi;CHEN Hou-rong;Food Science College;Southwest University;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;Chongqing Agricultural Product Processing Technology Key Laboratories;National Food Science and Engineering Experimental Teaching Center;Southwest University;
..............page:120-126
Study on the content of wax oil chlorophyll and preparation technology of sodium copper chlorophyll
ZHANG Xiao-rong;TANG Wen-xi;LU Ji-xuan;LI Jie;LI Xin-yi;Key Laboratory of Plant Resources Conservation and Utilization in HunanProvinee University;Jishou University;College of Bio-resources and Environment Science;Jishou University;
ZHANG Xiao-rong;TANG Wen-xi;LU Ji-xuan;LI Jie;LI Xin-yi;Key Laboratory of Plant Resources Conservation and Utilization in HunanProvinee University;Jishou University;College of Bio-resources and Environment Science;Jishou University;
..............page:127-130
Factors influencing the preparation on sunflower oil microemulsion
SUN Chang-bao;WU Hong-yan;JIA Xiu-feng;LI Ang;College of Food and Biological Engineering;Qiqihar University;College of Education and Media;Qiqihar University;College of Food Science;Northeast Agricultural University;
SUN Chang-bao;WU Hong-yan;JIA Xiu-feng;LI Ang;College of Food and Biological Engineering;Qiqihar University;College of Education and Media;Qiqihar University;College of Food Science;Northeast Agricultural University;
..............page:131-134
Preparation of oleic acid from Cyperus esculentus oil by urea adduct method
ZHENG Lian;JING Si-qun;WANG Yao-xiang;CHEN Zheng-hui;College of life science and technology;Xinjiang University;XinjiangKaramay Huili Limited Company;
ZHENG Lian;JING Si-qun;WANG Yao-xiang;CHEN Zheng-hui;College of life science and technology;Xinjiang University;XinjiangKaramay Huili Limited Company;
..............page:135-139
Texture change kinetics analysis of bamboo shoot during pickling process
ZHANG Qian-yu;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
ZHANG Qian-yu;ZHENG Jiong;College of Food Science;Southwest University;Chongqing Research Center of Special Food Engineering and Technology;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation;Ministry of Agriculture;
..............page:140-143
Study on antioxidant activity and compositions of Vaccinium bracteatum Thunb leaves extracts
YANG Zhen-dong;JIANG Yan-jie;Jinling Pharmaceutical Co.;LTD;Institute of Food Crops;Jiangsu Academy of Agricultural Sciences;
YANG Zhen-dong;JIANG Yan-jie;Jinling Pharmaceutical Co.;LTD;Institute of Food Crops;Jiangsu Academy of Agricultural Sciences;
..............page:144-147
In vitro antioxidant activity of polyphenols extracted from four wild edible fungus
WANG Ting-ting;YOU Jin-kun;YAN Ming;WU Su-rui;GUI Ming-ying;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
WANG Ting-ting;YOU Jin-kun;YAN Ming;WU Su-rui;GUI Ming-ying;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives;
..............page:148-152
Characterization of formaldehyde from distillation cut,raw liquor of different vintage,and finished Chinese liquor
ZHU Meng-xu;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
ZHU Meng-xu;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:153-158
Study on amino acids profiles in wine classification according to geographic origin and grape variety
TANG Ke;MA Lei;XU Yan;LI Ji-ming;State Key Laboratory of Food Science & Technology;Key Laboratory of Industrial Biotechnology;Ministry of Education;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;Center of Science and Technology;ChangYu Group Company Ltd.;
TANG Ke;MA Lei;XU Yan;LI Ji-ming;State Key Laboratory of Food Science & Technology;Key Laboratory of Industrial Biotechnology;Ministry of Education;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;Center of Science and Technology;ChangYu Group Company Ltd.;
..............page:159-163
Primary analysis on the fermented microorganism of Fen-flavor liquor by high-throughput sequencing
LEI Zhen-he;Shanxi Xinghuacun Fen-flavor Group CO.Ltd.;
LEI Zhen-he;Shanxi Xinghuacun Fen-flavor Group CO.Ltd.;
..............page:164-167
Determination of biogenic amines in beer by HPLC with pre-column dansylation and study on its forming regularity
GU Feng-xia;WANG Ting;WANG Wei;GUO Ping;YU Zhi-min;School of Biological Engineering;Dalian Polytechnic University;Dalian Resources Snow Breweries;
GU Feng-xia;WANG Ting;WANG Wei;GUO Ping;YU Zhi-min;School of Biological Engineering;Dalian Polytechnic University;Dalian Resources Snow Breweries;
..............page:168-173
Analysis of volatile flavors in 4 dried wild edible fungi by HS-SPME-GC-MS
LI Xiao-lin;CHEN Cheng;HUANG Yu-jia;HUANG Wen-li;XIE Li-yuan;PENG Wei-hong;ZHENG Lin-yong;Soil and Fertilizer Research Institute;Sichuan Academy of Agricultural Sciences;Technology Innovation Foundation of Sichuan;Institute of Biological & Nuclear Technology;Sichuan Academy of Agricultural Sciences;
LI Xiao-lin;CHEN Cheng;HUANG Yu-jia;HUANG Wen-li;XIE Li-yuan;PENG Wei-hong;ZHENG Lin-yong;Soil and Fertilizer Research Institute;Sichuan Academy of Agricultural Sciences;Technology Innovation Foundation of Sichuan;Institute of Biological & Nuclear Technology;Sichuan Academy of Agricultural Sciences;
..............page:174-180
Effects of different storage conditions on volatile substance changes and quality of Thompson seedless grape
HAN Jie;ZHENG Yan;CHEN Cun-kun;DONG Cheng-hu;WANG Wen-sheng;Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry;
HAN Jie;ZHENG Yan;CHEN Cun-kun;DONG Cheng-hu;WANG Wen-sheng;Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Physiology and Storage of Agricultural Products Ministry;
..............page:181-187
Analysis of physico-chemical properties and composition of fresh cocoon silk reeling pupa oil and fresh silkworm pupa oil
LU Chun-xia;LIAO Sen-tai;QI Guang-jun;LIANG Gui-qiu;LU Fei;LI Quan;DONG Gui-qing;WU Jing-jing;ZHOU Xiao-ling;Guangxi Research Institute of Sericulture;Guangdong Key Laboratory of Agri-product Processing;Sericulture & Agri-food Research Institure;
LU Chun-xia;LIAO Sen-tai;QI Guang-jun;LIANG Gui-qiu;LU Fei;LI Quan;DONG Gui-qing;WU Jing-jing;ZHOU Xiao-ling;Guangxi Research Institute of Sericulture;Guangdong Key Laboratory of Agri-product Processing;Sericulture & Agri-food Research Institure;
..............page:188-191
Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1,Tieguan-yin,and Huangyan introduced to Sichuan
WANG Zi-qin;TANG Qian;CHENG Jiu-lin;GUO Xiang;XU Yan;Department of Tea Science;College of Horticulture;Sichuan Agricultural University;
WANG Zi-qin;TANG Qian;CHENG Jiu-lin;GUO Xiang;XU Yan;Department of Tea Science;College of Horticulture;Sichuan Agricultural University;
..............page:192-197
Market survey on the pollution level of PFCs in edible oil in Beijing and its dietary risk assessment
YANG Li-li;JIN Fen;ZHANG Peng;JIN Mao-jun;SHAO Hua;WANG Shan-Shan;ZHENG Lu-fei;SHE Yong-xin;WANG Jing;Key Laboratory of Agro-product Quality and Safety;Institute of Quality Standard and Testing Technology for Agro-Products;Chinese Academy of AgriculturalSciences;
YANG Li-li;JIN Fen;ZHANG Peng;JIN Mao-jun;SHAO Hua;WANG Shan-Shan;ZHENG Lu-fei;SHE Yong-xin;WANG Jing;Key Laboratory of Agro-product Quality and Safety;Institute of Quality Standard and Testing Technology for Agro-Products;Chinese Academy of AgriculturalSciences;
..............page:198-202
Subcritical fluid extraction,fatty acid analysis and antioxidant activity for purslane oil
FAN Shao-li;LIU Lu-ping;FU Xue;JING Si-qun;College of Life Sciences and Technology;Xinjiang University;
FAN Shao-li;LIU Lu-ping;FU Xue;JING Si-qun;College of Life Sciences and Technology;Xinjiang University;
..............page:203-208
Extraction of astaxanthin from procam barus clarkia shell by ultrasound
HOUHui-Rong;SUN Zhao-Yuan;GONG Han-Kun;Jiangsu Food& Pharmaceutical Science College;
HOUHui-Rong;SUN Zhao-Yuan;GONG Han-Kun;Jiangsu Food& Pharmaceutical Science College;
..............page:209-214
Effect of ultrasound on alkali extraction and amino acid composition of peony seed meal protein
LIU Bai-hua;YIN Zhong-yi;ZHENG Xu-xu;PENG Zhu;Environmental and Biological Engineering Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;
LIU Bai-hua;YIN Zhong-yi;ZHENG Xu-xu;PENG Zhu;Environmental and Biological Engineering Institute;Chongqing Technology and Business University;Chongqing Key Lab of Catalysis & Functional Organic Molecules;Chongqing Technology and Business University;
..............page:215-219
Study on the risk grading evaluation of processed food
LI Qiang;LIU Wen;SUN Ai-lan;DUAN Min;LIU Peng;DAI Yue;WANG Yan-rong;XIE Ying-juan;China National Institute of Standardization;
LI Qiang;LIU Wen;SUN Ai-lan;DUAN Min;LIU Peng;DAI Yue;WANG Yan-rong;XIE Ying-juan;China National Institute of Standardization;
..............page:220-224
Review on the pollution sources and control techniques of polycyclic aromatic hydrocarbons(PAHs) in edible oil
WURi-na;JIN Fen;YANG Li-li;LI Yong-fei;JIANG Ze-jun;ZHANG Peng;SHAO Hua;JIN Mao-jun;ZHENG Lu-fei;WANG Shan-shan;SHE Yong-xin;WANG Jing;Key Laboratory of Agro-product Quality and Safety;Institute of Quality Standard and Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;
WURi-na;JIN Fen;YANG Li-li;LI Yong-fei;JIANG Ze-jun;ZHANG Peng;SHAO Hua;JIN Mao-jun;ZHENG Lu-fei;WANG Shan-shan;SHE Yong-xin;WANG Jing;Key Laboratory of Agro-product Quality and Safety;Institute of Quality Standard and Testing Technology for Agro-Products;Chinese Academy of Agricultural Sciences;
..............page:225-229+246
Progress of biomarkers research on monitoring drug abuse in animal production
ZHAO Lu-yao;YANG Shu-ming;HOU Can;CHENG Yong-you;YOU Xin-yong;ZHANG Yan-hua;Institute of Quality Standard and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
ZHAO Lu-yao;YANG Shu-ming;HOU Can;CHENG Yong-you;YOU Xin-yong;ZHANG Yan-hua;Institute of Quality Standard and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
..............page:230-235
Study of steviol glycosides biosynthesis pathway and the advances in its bioconversion strategies
LI Ming-min;ZHENG Ren-chao;ZHENG Yu-guo;College of Biological and Environmental Engineering;Zhejiang University of Technology;
LI Ming-min;ZHENG Ren-chao;ZHENG Yu-guo;College of Biological and Environmental Engineering;Zhejiang University of Technology;
..............page:236-242
Domestic effervescent tablets formulation and its problems analysis
CHAI Jin-zhen;PENG Hui;JIANG Li;HUANG Yuan-ying;YUAN Gen-liang;YIN Guang-ling;By-Health Co.;LTD;
CHAI Jin-zhen;PENG Hui;JIANG Li;HUANG Yuan-ying;YUAN Gen-liang;YIN Guang-ling;By-Health Co.;LTD;
..............page:243-246
Research progress on functional activity and mechanism of fermented soybean food
LI Xue;CHEN Xue;WU Chang-qing;CUI Cheng-bi;School of Medical Sciences;Yanbian University;Deptment of Agriculture;Yanbian University;Jilin Gold Tower industrial Group Co.;Ltd.;Key Laboratory of Natural Resources of Changbai Mountain & Functional Molecules;Yanbian University;
LI Xue;CHEN Xue;WU Chang-qing;CUI Cheng-bi;School of Medical Sciences;Yanbian University;Deptment of Agriculture;Yanbian University;Jilin Gold Tower industrial Group Co.;Ltd.;Key Laboratory of Natural Resources of Changbai Mountain & Functional Molecules;Yanbian University;
..............page:247-252