Science and Technology of Food Industry 2013 Issue 21 2013 zhong guo ru pin xing ye fen xi

The influence of freezing on the retrogradation of glutinous rice starch
ZHANG Kun-sheng;NING Zhong-juan;LIAN Xi-jun;ZHAO Xiao-shuang;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological technology and Food Science;Tianjin University of Commerce;

..............page:49-51

Application of dynamic vapor sorption on the research of moisture sorption characteristics of fermented biscuit
HAO Fa-yi;LU Li-xin;School of Mechanical Engineering;Jiangnan University;College of Communication and Art Design;University of Shanghai for Science and Technology;Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation;

..............page:52-55

Comparative study on three electrophoresis methods for identifying silver carp CPIs
LI Shu-hong;REN Yang-yang;LI Yan-fang;PENG Hai-xin;CAO Kun;LI Ran;SU Zhao;College of Food Science;Sichuan Agriculture University;College of Animal Science and Technology;Sichuan Agriculture University;

..............page:56-59+64

Comparison of the isoflavone content and isoflavone profile in soybean and germinated soybean
LIU Qin;NIU Wen-hui;ZHANG Wei-na;HU Qiu-hui;School of Food Science and Engineering;Nanjing University of Finance and Economics;Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Technology;

..............page:60-64

Effect of steam heating on muscle and protein heat-denature of IRA rabbit meat
CHEN Hong-xia;HE Zhi-fei;WANG Yi;ZHU Hui-min;LI Hong-jun;College of Food Science;Southwest University;

..............page:65-68

Effect of Maillard reaction products( MRPs) on oxidative stability of Chinese sausage
QIAN Zhao;ZHOU Xing-hu;HUANG Ming;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;College of Food Science and Technology;Nanjing Agricultural University;Nanjing Jiabang Food Co.;Ltd.;

..............page:69-71+77

Analysis of polysaccharide composition and in vitro antioxidant activities of fruiting bodies of Catathelasma ventricosum
LIU Meng-meng;SUN Li-ping;ZHUANG Yong-liang;Research Centre of Food Engineering;College of Chemistry and Engineering;Kunming University of Science and Technology;

..............page:72-77

Physicochemical properties and antioxidant activity of water-soluble protein( peptide) during incubation of fertilized eggs
WANG Jun-jie;ZHAO Yan;TU Yong-gang;LUO Xu-ying;LI Jian-ke;CHEN Zhang-yi;DENG Wen-hui;State Key Laboratory of Food Science and Technology;Nanchang University;Engineering Research Center of Biomass Conversion;Ministry of Education;Nanchang University;College of Food Science and Engineering;Jiangxi Agricultural University;

..............page:78-82+86

Antibacterial effect of compound lactobacillus on E.coli O157∶H7
WANG Fei;ZHANG Ji-lun;NING Xi-bin;College of Food Science;Shanghai Ocean University;Shang hai Entry-exit inspection and Quarantine Bureau;

..............page:83-86

Research of antioxidant activities of fermented liquid of grape seed powder removed phenolic
WANG Chen-dong;LIU Wen-ming;WANG Ting;TIAN Ji-xia;LI Cai-xia;JIAO Yang;College of Agriculture and Biotechnology of Hexi University;

..............page:87-91

Study on aromatic components of peach fruit wine fermented with different yeast strains
JIANG Xi-long;SUN Yu-xia;DONG Xing-quan;WEI Yan-feng;SHI Hong-mei;LI Yan-kui;ZHANG Jing-ying;Shandong Vine and Wine-making Institute;

..............page:91-96

Comparison of aroma constituents between New Strains 308 and Tieguanyin Tea
CHEN Chang-song;ZHONG Qiu-sheng;LIN Zheng-he;CHEN Zhi-hui;YOU Xiao-mei;CHEN Rong-bing;Tea Research Institute;Fujian Academy of Agricultural Sciences;

..............page:97-102+106

Research of the effect of electron beam irradiation to aroma components in liquor
ZHANG Miao-miao;LU Dong;CAO Guo-zhen;JIN Wen-jie;WANG Ju-fang;LI Wen-jian;Institute of Modern Physics;Chinese Academy of Sciences;Lanzhou University;

..............page:103-106

Comparison of Cassava resistant starch made by different kinds of acid on properties
YIN Xiu-hua;TAN Yao-yao;WU Heng;XIE Li-yan;GU Bi;LIN Ying;Institute of Light Industry and Food Engineering;Guangxi University;Chemical Starch Institute;Guangxi University;

..............page:107-110+114

Comparison effect of noodle steaming by different pressure steam
WU Hao;CHEN Cun-she;YANG Ju-fang;QIU Wen-wen;DONG Li-yan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;

..............page:111-114

Study on improving noodle quality of whole barley flour
REN Xin;YAN Shu-qin;SHEN Qun;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:115-118+123

Sonochemiluminescence method for antioxidant capacity analysis in twelve kinds of fruits
LU Fang;DUAN Jing;NIE Ying-chun;MAO Qing-qing;LV Jia-gen;School of Chemistry & Chemical Engineering;Shannxi Normal University;Department of Chemistry;Qinghai Normal University;

..............page:119-123

Influence of chemical modification on the structure and physicochemical properties from bamboo-shoot dietary fiber
WU Li-ping;ZHU Niu;Life and Environmental Science College;Huangshan University;

..............page:124-126+132

Prediction of texture characteristics in extrusion food based on computer vision and artificial neural networks
FAN Fang-hui;TANG Shu-ze;MA Qiang;GE Jing;PENG Qing-yu;Departments of Food Science and Engineering;Jinan University;School of Information Science and Technology;Jinan University;

..............page:127-132

Influence of starch from water caltrop,water chestnuts,arrowhead and lotus rhizome on vermicelli quality
DENG Qing;ZHOU Ai-mei;ZHANG Feng;YANG Hui;LIU Xiao-juan;LIU Xin;College of Food Science;South China Agricultural University;

..............page:133-136

Research of compatibility and harmonicity between palm stearin and soybean oil
LUO Yin-qian;ZHENG Yang;HUANG Xun-duan;GAO Jia-jia;FAN Wei;JIANG Ming-xing;CHENG Xing;CHENG Fei;ZHANG Bu-chang;Institute of Health Sciences;Anhui University;Anhui Kangermei Oil&Fat Co.;Ltd.;Kangermei Biotechnology R&D Center;Anhui University;

..............page:137-140+198

Determination of volatile compounds in cherry wine by GC-MS
HE Lan-lan;ZHANG Ni;YU Hai-yan;School of Perfume and Aroma Technology;Shanghai Institute of Technology;Shanghai Deno Testing Service Co.;Ltd.;

..............page:141-148+365

Cloning,expression of proU of Lactobacillus plantarum ST-Ⅲ
ZHAO Shan-shan;ZHANG Qiu-xiang;LIU Xiao-ming;HAO Guang-fei;ZHAO Jian-xin;CHEN Yong-quan;ZHANG Hao;CHEN Wei;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:149-153

Study on enzymatic activity of PPO during post-fermentation of pu-erh tea
CHAI Jie;MA Cun-qiang;ZHOU Bin-xing;YANG Chao;GUO Wei;REN Xiao-ying;College of Pu-erh Tea;Yunnan Agricultural University;

..............page:153-156+161

Influence factors of β-carotene production by co-fermentation of two Rhodotorula strains
PENG Peng;LIU Yuan-yuan;LIU Ai-min;LU Cun-long;GAO Na;MA Xue;LI Rui-ping;College of Life Sciences;Anhui Normal University;Provincial Key Laboratories of Biotic Environment and Ecological Safety;and Conservation and Utilization of Biological Resource;

..............page:157-161

Diversified comparison of lactic acid bacteria from traditional dairy products in Mongolian and Kazakh in Xinjiang
DONG Xiao-wan;LI Bao-kun;LI Kai-xiong;LU Shi-ling;GUO Su-juan;PENG Xiao-li;College of Food;Shihezi University;

..............page:162-166

Study on preparation of antioxidant peptides from vital wheat gluten by papain
LIU Shu-xing;QIAO Xiao-lin;College of Life Science and Engineering;Shanxi University of Science and Technology;

..............page:167-170+179

Study on extraction process of the horse bone by response surface optimization
QIN Na-na;HOU Wei-wei;ZHANG Shuang-shuang;LI Tian-lan;LI Ke;YANG Hai-yan;College of Food Science and Pharmacy Science;Xinjiang Agricultural University;

..............page:171-174+179

Phylogenetic analysis and growth characteristics of a moderate halophilic bacterium isolated from dried cuttlefish
XU Ai-qing;ZHOU Shi-lei;FENG Xing-xing;LUO Jin-yu;WU Yu-heng;School of Life Science;Hunan University of Science and Technology;

..............page:175-179

Study on enzymatic characteristics of Polyphenol Oxidase( PPO) in pomelo
LI Jie;CHEN Zhong;LIN Wei-feng;Institute of Light Industry and Food science;South China University of Technology;

..............page:180-182+186

DNA extraction from soybean oil and detection of genetically-modified components by single-tube nested PCR
YAO Qin;SONG Hao;CHEN Feng;Suzhou Polytechnic Institute of Agriculture;Agriculture Commission of Suzhou City Wujiang;Wujiang Agricultural Products Testing Center;

..............page:183-186

Clarification of red wine by hydrophilic modification of PES ultrafiltration membranes
GUO Rui-li;WANG Yun-hua;DU Shu-xiao;ZHANG Jian-shu;School of Chemistry and Chemical Engineering;Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan;Shihezi University;

..............page:187-189+193

Study on technology conditions of producing yak milk casein Glycomacropeptide
HU Xiao-jiao;GAO Wei-dong;JI Yin-li;FENG Dan;SONG Li;XIE Xiao-dong;Gansu;Hua Ling Biotechnology Research Center;Gansu Casein Engineering and Technology Research Center;School of Basic Medical Sciences;Lanzhou University;

..............page:190-193

Preparation of the high fiber steamed bread with bean dregs and pumpkin
ZHAO Long;WANG Xiu-li;WANG Li-hui;MA Qian;ZHANG Yu-zhong;Research Center of Food Equipment;Jiangnan University;The School of Food Science and Technology;Jiangnan University;

..............page:194-198

Research of deodorization of Paphia undulate protein hydrolysates
REN Zeng-chao;CHEN Xin;GuangDong Shinyee Marine Biology Engineering Co.;LTD;Foshan University;

..............page:199-201

Study on processing of honeycomb polyphenol microencapsulation by spray-drying method
WANG Zhen-bin;SHAO Shu-ping;SUN Ping;School of Food and Biological Engineering;Jiangsu University;

..............page:202-205

Extraction hemin from blood residue of hemoglobin peptide
WEI Le-hong;SHI Ya-wen;JIANG Wu-bian;CHEN Shi-liang;Hubei Aotong Bio & Tech Co.Ltd.;Hubei Bronte Agricultural Science and Technology Co.Ltd.;

..............page:206-209+214

One-pot four-enzyme synthesis of D-sorbose and D-psicose based on aldolase RhaD
GAO Ya-hui;JIN Ze-cheng;QIAN Chao;LI Zi-jie;NAKANISHI Hideki;GAO Xiao-dong;School of Food Science and Technology;Jiangnan University;School of Biotechnology;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;

..............page:210-214

Degradation of diethylstilbestrol in aqueous solution by US-Fenton
ZHANG Qiu-xiang;TANG Xiao-shu;SUN Yuan-yuan;CHEN Wei;College of Food Science and Technology;Jiangnan University;

..............page:215-218+223

Research of processing technology of compound juice made from ginger and snow pear
WANG Li-xia;Shaanxi Xueqian Normal University;

..............page:219-223

Optimization of the extraction of polyphenolics from young stems of Asparagus officinalis using orthogonal array design
ZHU Su-ying;Department of Life Science;Heze University;

..............page:224-227

A pilot-scale study on further concentrating on gulonic acid ultrafiltration concentrate using ceramic membrane
LIAO Wen-chao;LI Yuan-gao;YAN Bin;XU Su;CHEN Xiao-qing;LIAO Huan;School of Environmental Science and Engineering;Xiamen University of Technology;Xiamen Key Library of Membrane Research and Application;

..............page:227-230

Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology
ZHU Dan-shi;LIANG Jie-yu;LI Hui;CAO Xue-hui;ZHAO Li-hong;FENG Xu-qiao;Research Institute of Food Science;Bohai University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:231-235

Study on preparation and fresh-keeping technology at low temperature of mixture banana puree
YE Qiong-juan;YANG Gong-ming;DU Bing;LIANG Liang;ZHANG Quan-kai;College of Food Science;South China Agricultural University;

..............page:236-240

Study on flavor components technical optimization and flavor characteristics for supercritical carbon dioxide extraction of tobacco powder
ZHU Ming-ming;ZHUO Hao-lian;LI Yu-ming;ZHAO Mou-ming;WU Jin-ming;ZHAO Qiang-zhong;College of Light Industry and Food Sciences South China University of Technology;China Tobacco Guangdong Industrial Co.;Ltd.;

..............page:241-246

Research of ultrasound-assisted extraction of polyphenols and polysaccharides from okra
LIU Yi-tong;DUAN Zhen-hua;MA Hua-lin;LI Shuang;ZHANG Xiong;LI Jing-yi;Food College;Hainan University;Key Laboratory of Tropical Biological Resources;Ministry of Education;

..............page:247-249+253

Extraction of brown pigment from the shell of Suzhou gorgon euryale seed and it’s FT-IR spectroscopy analysis
ZHANG Xiao-yun;LU Hao;WANG Hai-gang;ZHAI Xin-yu;ZHENG Li-bo;ZHANG Xue-jing;School of Food and Biological Engineering;Jiangsu University;

..............page:250-253

The influential research of processing method and extraction factors on the soluble sugar content of sweet potato
ZHANG Juan;YU You-wei;ZHANG Li;College of Engineering;Shanxi Normal University;

..............page:254-258+261

Research of extraction of total flvonoids from mulberry leaves by enzyme method with Tween-80
XIAO Dao-an;College of Chemistry and Bioengineering;Yichun University;

..............page:259-261

Study on the production of alum-free potato noodles
LIU Ting-ting;SONG Chun-chun;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;

..............page:262-265+277

Study on extraction technology of polysaccharides from Agaricus bisporus waste stipe
HOU Chuan-wei;WANG An-jian;LI Shun-feng;SHEN Qi;WEI Shu-xin;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;Institute of Food Science and Technology;Henan Agricultural University;

..............page:266-268+289

Comparative studies of European,American and Japanese regulations,standards and guidelines for food label
GAO Pei-jun;CHENG Jin-song;XIAO Guo-rong;China National Research Institute of Food & Fermentation Industries;The Enforcement Division of the State;General Administration of Quality Supervision;Inspectionand Quarantine of People’s Republic of China;

..............page:269-277

Study on the stabilities of carotenoid of Cordyceps militaris
GAO Yan-yan;HUANG Lei;Guizhou University;College of Life Science;Guizhou Normal University;

..............page:278-280+286

Study on the effects of Yitang rice main components and additives on resistant starch formation
ZHAO Li-chao;YU Rong;WANG Yan;LIU Xin;CAO Yong;College of Food Science;South China Agricultural University;

..............page:281-286

Research of different calculation methods for evaluation of uncertainty in measurement of moisture in barley
QIAN Da-jun;XU fei;Shanghai Entry-exit Inspection and Quarantine Bureau Technical Center for Animal Plant and Food Inspection and Quarantine;

..............page:287-289

Determination of Cr( III) in tap water with sodium poly(aspartic acid)as a binding phase in diffusive gradients in thin-films
CHEN Hong;ZHANG Yang-yang;GUO Lian-wen;BO Le;LI Jian-rong;Research Institute of Food Science;Bohai University.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:290-292

shi pin ji xie zi dong hua sheng chan qian li da huo cheng wei lai zhu liu

..............page:292

Study on the rapid determination of fat in fried bread sticks with Fourier transform infrared spectroscopy
XIAO Zhu-qing;HUANG Yi-qun;DU Rui;SHEN Yun-gang;SUN Xiao-hua;LAI Ke-qiang;College of Food Science and Technology;Shanghai Ocean University;

..............page:293-296+300

Evaluation of the uncertainty for determination results of iron in grape wine
ZHU Ke-wei;RUAN Xiong-jie;WU Yu-yan;Huangpu Entry-Exit Inspection and Quarantine Bureau;State Key Testing Laboratory of Wine and Alcohol Beverage;

..............page:297-300

Determination of caffeine in chicory root by high performance liquid chromatography and its antibacterial activity research
JI Ke;QIU Fang-ping;DU Lin;XING Yan;School of Chemistry&Life Science;Chang Chun Univerisity of Technology;

..............page:301-304

shi pin kuai su jian ce yi zhu li shi pin an quan jian guan

..............page:304

Determination of 4 illegal additives in wheat flour by combination analysis method
SUN Xing-quan;ZENG Ze;ZHAO Jing-hong;WANG Qiu-yan;ZHANG Jian-hua;DONG Wei-feng;LIN Wei-xuan;Liaoning Entry-Exit Inspection and Quarantine Bureau;China Certification & Inspection Group LiaoNing Co.;Ltd.;

..............page:305-309

bao zhuang zhu li guo zhi yin liao xing ye jian kang fa zhan

..............page:309

Simultaneous determination of 16 kinds of phathalate plasticizers in wine by gas chromatography /triple quadrupole mass spectrometry
LI Chun-li;ZHU Xue-liang;Thermofisher Scientific;Wuhan Pushun Zhengyuan Biotech & Engineering Co.Ltd.;

..............page:310-312+316

Effect of different frozen storage conditions on protein oxidation and characteristic of porcine myfibrillar proteins gel
PAN Jun-hui;LIU Ze-long;Zhejiang Institute of Subtropical Crops;COFCO Nutrition & Health Research Institute;

..............page:313-316

Curing preservation technology of red pepper
WU Jin-song;WANG Hui;TIAN Bao-ming;MIN Qian-qian;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;

..............page:317-321+326

Effect of endogenous V_E on oxidation state during fat storage under different temperature
LIU Ling;LI Yong-peng;YU Qun-li;HAN Ling;GUO Wen-rui;DENG Li-juan;HAN Guang-xing;YU Chun-qi;Food Science and Engineering College of Gansu Agricultural University;Shandong Lorain Food Corporation;Hebei Fortune Ng Fung Food Corporation Limited;

..............page:322-326

Effect of exogenous ethylene treatments on phenylpropanoid metabolism in tissues of fresh-cut lettuce and cabbage
MA Jie;HU Wen-zhong;BI Yang;JIANG Ai-li;College of Food Engineering;Gansu Agricultural University;College of Life Science;Dalian Nationalities University;

..............page:327-329+334

Effects of temperatures and packing methods on qualities of Zanthoxylum L.during storage
SONG Ying-ying;KAN Jian-quan;ZHANG Yi;WU Jing-jing;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;

..............page:330-334

The oral acute and accumulative toxicity of 1,8-cineole on mice
DU Yong-hua;WANG Chuan;ZHOU Li-jun;ZHANG Ping;WEI Qin;YIN Zhong-qiong;JIANG Qin-jiu;JIANG Ji-hong;Key Lab of Southwest Special Economic Plant Protection & Utilization;Yibin College;Institute of Food Science And Engineering;Yibin College;College of Veterinary Medicine;Sichuan Agricultural University;Productivity Promote Center in Yibin county;

..............page:335-337+342

Amino acids composition analysis and nutritional evaluation of Euryale petioles and pedicel
WU Cheng-ying;SHEN Bei;CHEN Guang-yun;GU Wei;WU Qi-nan;The School of Pharmacy;Nanjing University of Chinese Medicine;

..............page:338-342

Effect of antimicrobial peptide CecropinXJ from Bombyx mori on physical signs indexes and organs in mice
KANG Su;XIA Li-jie;MA Ji;ZHANG Fu-chun;Xinjiang Key Laboratory of Biological Resources and Genetic Engineering;College of Life Science and Technology;Xinjiang University;

..............page:343-347

Effect of water-based extraction of pectin from Ficus Pumila L.Seeds on bowel health in ovariectomized rats
TANG Yan;GUI Yu;REN Wen-jin;PENG Lin;LIU Xiong;Collage of Food Science;Southwest University;

..............page:347-351+356

Effect of Fermented Pu-erh Tea on the resistance to oxidative stress in rats with alcoholic fatty liver
WANG Rui;XIAO Rong;LIU Jia-qi;YANG Lan-lan;LIU Wen-wen;SHI Hao-chao;HOU Yang;College of food science and technology;Yunnan Agricultural University;College of Long Run Pu-erh Tea;Yunnan Agricultural University;Animal epidemic prevention and control center;College of animal science and technology;Yunnan Agricultural University;

..............page:352-356

Effect of polysaccharides from Coelomactra antiquata on proliferation and antioxidant activities of human esophageal carcinoma EC-9706 cell
WEN Yang-min;YANG Wei-qun;CHEN Chang-ming;LIN Wen-dong;Quanzhou Medical College;

..............page:357-360

Research progress in functional components with anti-allergic activity
FAN Jin-bo;CHEN Li-shui;FENG Xu-qiao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food R & D center;COFCO Institute of Nutrition and Health;

..............page:361-365

Advances in study on improving the catalytic properties of lipase by chemical modification and applying in food industry
WU Yu-ting;LI Chun;WANG Chen-xu;LIU Ning;SHAO Mei-li;College of Food Sciences;Key Lab of Dairy Science;Ministry of Education;Northeast Agricultural University;Center of national mobile lab for research development and estimate;National Dairy Engineering & Technical Research Center;Heilongjiang Dairy Industry Technical Development Center;

..............page:366-368+373

Research progress in structure-activity relationship of classⅡa bacteriocin producing from lactic acid bacteria
LIU Wen-li;ZHANG Lan-wei;John shi;YI Hua-xi;School of Food Science and Engineering;Harbin Institute of Technology;Guelph Food Research Center;Agriculture and Agri-Food Canada;

..............page:369-373

Application of low-field nuclear magnetic resonance technique in food safety analysis and detection
DU Mei-hong;SUN Yong-jun;Beijing Center for Physical and Chemical Analysis;Beijing Engineering Research Center of Food Safety Analysis;

..............page:374-376

Developments in the structure and function of soybean protein allergens
ZHU Ting-wei;CHEN Fu-sheng;BU Guan-hao;SUN Qian;LIU Kun-lun;College of Food Science and Technology;Henan University of Technology;

..............page:377-380

Research progress in preservation methods for tuna and its quality changes during storage
YU Gang;ZHANG Hong-jie;YANG Shao-ling;CEN Jian-wei;HAO Shu-xian;YANG Xian-qing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;College of Food science and Engineering;Ocean University of China;

..............page:381-384+389

Toxicity characteristics and migration studies on plasticizer DEHP in food packaging
XU Yi;XUE Shan;HE Zhi-fei;LI Hong-jun;College of Food Science;Southwest University;

..............page:385-389

Advances of protein glycosylation modification in food processing
ZHOU Fei-fei;XIAO Geng-sheng;TANG Dao-bang;XU Yu-juan;WU Ji-jun;LIN Xian;Guangdong Key Laboratory of Agri-product Processing;Sericulture and Agri-product Processing Research Institute;Guangdong Academy of Agricultural Science;College of Food Science;South China Agricultural University;

..............page:390-393+399

Research progress in functional factor of functional beverages and its detection method
LIN Tai-feng;ZHENG Da-wei;ZHANG Shu-fen;ZHONG Ru-gang;College of Life Science and Bio-engineering;Beijing University of Technology;Quality Supervision and Inspection Station of Beverages and Food Additives of Beijing;

..............page:394-399