Science and Technology of Food Industry 2014 Issue 14 Authoritative release

Application of terahertz spectroscopy and imaging techniques in food quality and safety
CHEN Yang;TAN Zuo-jun;XIE Jing;RAO Jing;College of Engineering & Technology;Huazhong Agricultural University;College of Basic Sciences;Huazhong Agricultural University;

..............page:49-55+87

Real-time fluorescence PCR method for detection of the pathogen causing brown spot on jujube
WANG Feng-jun;ZHANG Xiang-lin;TAN Zhi-wen;MA Hai-bo;FENG Jun-li;WANG Peng-ju;Korla Entry-Exit Inspection and Quarantine Bureau;Xinjiang Entry-Exit Inspection and Quarantine Bureau;Zhejiang Wanli University;Xinjiang Agricultural University;Institute of Bioengineering;Zhejiang Sci-Tech University;

..............page:56-58+63

Detection of insect-damaged edamame based on image power using hyperspectral imaging technique
MA Ya-nan;HUANG Min;LI Yan-hua;ZHANG Min;BU Pei-yin;Key Laboratory of Advanced Process Control for Light Industry;Ministry of Education;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;Wuxi Entry-exit Inspection and Quarantine Bureau;

..............page:59-63

Fluorescence spectrum analysis of 8 kinds of edible vegetable oil
HUANG Xiu-li;HUANG Fei;CHEN Jia-cong;ZHAO Zhi-feng;CHEN Qing-qing;FENG Xia-ping;Huizhou Quality and Measuring Supervision Testing;

..............page:64-67+72

Determination of the free fatty acids responsible for goaty flavor using multilevel solvent extraction-gas chromatography
YANG Chun-jie;DING Wu;MA Li-jie;College of Food Science and Engineering;Northwest A&F University;

..............page:68-72

Determination of dimethyl fumarate in pastry by pressurized capillary electro-chromatography
GUO Qi-lei;PAN Hong-yan;SHI Hai-liang;YANG Hong-mei;WANG Hao;National Food Quality & Safety Supervision and Inspection Center;

..............page:73-75+80

Construction and application of loop-mediated isothermal amplification method for detection of brazil nut as a food allergen
LIU Jin;CHEN Yuan-shu;LING Li;LI Zhi-yong;ZHANG Huang;GAO Dong-wei;Guangdong Inspection & Quarantine Technology Center;Guangzhou Diao Bio-Technology Co.;Ltd.;

..............page:76-80

Establishment of duplex PCR melting curve for rapid identification of swine origins in foodstuff
GAO Fei;PU Hong-zhou;SHEN Lin-yuan;JIANG Xiao-bing;LEI Huai-gang;SHEN Jing;LI Xue-wei;ZHU Li;College of Animal Science and Technology;Sichuan Agricultural University;Mabian Gold Liangshan Agricultural Development Co.;Ltd.;

..............page:81-83

Study on quercetin isopentenyl modification and free radical scavenging activity
LI Mei;DONG Hua-qiang;CHEN Lian-jie;ZHANG Ying-hui;College of Food and Horticulture;Foshan University;

..............page:84-87

Influence of hydrodynamic cavitation with turbine on functional properties of rice residue proteins
REN Xian-e;YANG Feng;HUANG Yong-chun;HAI Dai-sheng;Department of Biological and Chemical Engineering;Guangxi University of Science and Technology;

..............page:88-90+94

Study on physicochemical characteristics of amylose and amylopectin fractions from retrograded maize starch
GUO Jun-jie;SUN Hai-bo;LI Lin;LIAN Xi-jun;School of Science;Tianjin University of Commerce;Tianjin Crops Research Institude;Tianjin Academy of Agricultural Science;College of Light Industry and Food Sciences;South China University of Technology;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological technology and Food Science;Tianjin University of Commerce;

..............page:91-94

Comparative of the different methods for extraction of cinnamon essential oil
GUO Juan;YANG Ri-fu;FAN Xiao-dan;QIU Tai-qiu;College of Food Science;Guangdong Pharmaceutical University;College of Light Industry and Food Sciences;South China University of Technology;

..............page:95-99+102

Analysis of the mechanism of improving retrogradation rate of sweet potato starch by ultrasonic wave in method of micrograph
LIU Li-zeng;GUO Jun-jie;NIU Rui-hua;LIAN Xi-jun;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;

..............page:100-102

Effect of porcine plasma protein on the quality of silver carp surimi
LEI Yu;XIA Wen-shui;JIANG Qi-xing;XU Yan-shun;XU Xue-qin;School of Food Science and Technology;Jiangnan University;

..............page:103-106+113

Study on preparation,chemical structure and antioxidant activity of polysaccharide sulfate from watermelon
LIU Qin;SONG Shen;YIN Zhen-xiong;WANG Xing-kai;ZHANG Ji;College of Life Science;Northwest Normal University;Research Center for Gansu Distinctive Plants;Northwest Normal University;

..............page:107-113

Basic study on antimicrobial actions of Prinsepia utilis tea
LIU Gang;FANG Yu;YANG Yan;ZHANG Xiao-yu;LI Xia;YANG Xue;College of Life Sciences;Sichuan Normal University;Institute of Phytochemistry;Sichuan Normal University;

..............page:114-117+122

Effect of pulsed light treatment on the endogenous enzyme activity of germinated brown rice
WANG Bo;HUI Li-juan;LIU He;HE Yu-tang;JIANG Jing;LIU Xin;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:118-122

Technology and modeling of Jinhua ham desalting operation
WANG Lei;YUAN Jie;MENG Yue-cheng;College of Food and Biological Engineering;Zhejiang Gongshang University;

..............page:123-126

Study on subentry-combined evaluation of identifying catering waste oil
ZHUANG Jun-yu;FENG Zhi-qiang;LIN Dan;XU Pei-qin;Guangdong Food Quality Supervision and Inspection Station;Guangdong Provincial Food Industry Public Laboratory;Guangdong Food Industry Institute;

..............page:127-130+134

Optimization of process condition of silica white modified by coupling agents
XING Ying-hao;WU Jun;ZHANG Han;YANG Rui;Food Science and Engineering College;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Plant Science and Technology College;Beijing University of Agriculture;Beijing Key Laboratory for Agricultural Application and New Technique;

..............page:131-134

Effect of particle size on physicochemical properties of corn flour
SHI Lei;SUN Juan-juan;LUAN Guang-zhong;TATSUMI Eizo;HU Ya-yun;LI Ping;College of Food Science & Engineering;Northwest A&F University;Shaanxi Engineering Center of Agro-product Processing;Japan International Research Center for Agricultural Science;

..............page:135-138

Effect on decolorizing for the quality of crude fish oil
ZHU Hua-ming;Quzhou Quality and Technical Supervision Inspection Center;

..............page:139-142+146

Effect of different process parameters on the rheological properties of ginger protease-induced milk gels
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:143-146

Fatty acid composition of Portulaca oleracea seeds oil with GC-MS
YANG Ying-chun;WANG Qiang;YANG Jie;College of Life Science and Technology;Xinjiang University;

..............page:147-150+156

Effect of protein oxidation and degration on the quality of Chinese-style sausage
WU Xue-yan;ZHANG Pei-pei;WANG Miao;ZHUANG Tao;ZHOU Chao;GE Qing-feng;WU Man-gang;WANG Zhi-jun;YU Hai;College of Food Science and Engineering;Yangzhou University;

..............page:151-156

Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties
HU Zhen-ying;SHI Qing;XIONG Hua;HU Ju-wu;ZHAO Qiang;FAN Ting;LEI Li;ZHU Xiao-yan;State Key Laboratory of Food Science and Technology;Nanchang University;East Ocean Institute of Science and Technology;Zhejiang Ocean University;

..............page:157-160+165

Study on purification and antioxidation of polysaccharides from Ficus carica
LI Wen-jie;YANG Xiao-ming;ZHANG He-nan;LI Shi-chao;FANG Yang-yang;School of Food and Biological Engineering;Jiangsu University;School of Chemistry and Chemical Engineering;Jiangsu University;

..............page:161-165

Study on the character of volatile flavor of natural coffee based on sensory evaluation and electronic nose technology
WANG Yi-fan;LIAO Xian-yan;YAO Min;WANG Shu-hui;GAO Hai-yan;School of Life Sciences;Shanghai University;Apple Flavor and Fragrance Group Co.;Ltd.;

..............page:166-169

Study on the effect of freeze-thaw on puffed carrot slices
LU Ya-ting;LUO Cang-xue;ZHANG Wen;SHI Chao;College of Life Science & Engineering;Shaanxi University of Science & Technology;Shaanxi Research Institute of Agricultural Products Processing Technology;Air Force Engineering University;

..............page:170-173+177

Study on antibacterial effect of extraction from stevia rebaudiana
REN Xiao-jing;XI Yin-ci;HONG Yi-lan;CHEN Jie;XU Wen-bin;College of Food Science and Technology;Shanghai Ocean University;

..............page:174-177

Screening of lactic acid bacteria with inhibitory activity isolated from intestinal of cold water fish and analysis of its physiological property
REN Shi-ju;WANG Jun-gang;ZHOU Hong;DENG Mei;MA Yuan;NI Yong-qing;College of Food;Shihezi University;Agricultural Product Processing Research Institute;Xinjiang Academy of Agriculture;

..............page:178-181+185

Screening and identification of an antagonistic yeast and its control efficacy to postharvest decay of grapes
LI Qiang;ZHANG Hong-yin;YANG Qi-ya;WANG Jun-jun;LI Chao-lan;School of Food and Biological Engineering;Jiangsu University;

..............page:182-185

Study on an immobilized bifunctional enzyme applied in rice wine with natural materials
ZHA Xiao-hong;YANG Guang-ming;TIAN Ya-ping;Key Laboratory of Industrial Biotechnology;Ministry of Education Jiangnan University;

..............page:186-191+196

Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003
DONG Ting;ZHOU Zhi-jiang;HAN Ye;School of Chemical Engineering and Technology;Tianjin University;

..............page:192-196

Study on the high cell density culture of Lactococcus lactis
FENG Hui-jie;MU Wan-meng;ZHANG Tao;JIANG Bo;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:197-201

Optimization of the red heart kiwi fruit juice yield by means of pectinase
SUN Qiang;LUO Qin;RAN Xu;Department of Food Science and Engineering;Sichuan University;

..............page:202-204+210

Effect of oenological factors on the productions of β-glucosidases from wild yeasts
WANG Yu-xia;ZHANG Chao;Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan;School of Life Science and Food Engineering;Institute for Bioengeering;Yibin University;Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan;School of Life Science and Food Engineering;Institute for Food Science and Engineering;Yibin University;

..............page:205-210

Fermentation conditions optimization and purification of fructosyltransferase produced by Aspergillus oryzae
SHI Wen-ting;LIU Yin;ZHAO Yue;MAO Duo-bin;YANG Xue-peng;Food and Bioengineering College;Zhengzhou University of Light Industry;

..............page:211-214+220

Optimization of koji-making technology for preparing fish sauce and its fermentation of blue scad
ZHANG Hao;ZHANG Chao-hua;CAO Wen-hong;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;

..............page:215-220

Optimization of culture conditions of Pleurotus eryngii for laccase production and its degradation characteristics of phenanthrene
GE Fei;ZHANG Hui-min;GONG Qian;ZHU Long-bao;LI Wan-zhen;GUI Lin;Engineering Technology Research Center of Microbial Fermentation Anhui Province;Anhui Polytechnic University;Department of Microbiology and Immunology;Wannan Medical College;

..............page:221-225

Study on the fermentation condition of Goat yogurt for selenium-enriched
ZHANG Hai-tao;NIU Lin;DAN Rui-fang;Jiangsu Agri-animal Husbandry Vocational College;

..............page:226-229

Breeding of the coenzyme Q₁₀ producing strain Bullera pseudoalba by laser induced protoplast mutagenesis
ZHAO You-xi;GONG Ping;LUO Zhong-zhi;JI Yi-zhi;Biochemical Engineering College;Beijing Union University;

..............page:230-233+244

Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle
AO Xiao-lin;PU Biao;CAI Yi-min;CHEN Cen;HU Ai-hua;CHEN An-jun;College of Food Science;Sichuan Agricultural University;Japan International Research Center for Agricultural Sciences;

..............page:234-236+249

Effect of arabinoxylan arabinofuranohydrolases of Jiangsu barley malt on the filterability
GAO Fei;JIN Zhao;CAI Guo-lin;DONG Jian-jun;LU Jian;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;State Key Laboratory of Biological Fermentation Engineering of Beer;Industrial Technology Research Institute of Jiangnan University in Suqian;

..............page:237-240+255

Optimization of drink formula of chrysanthemum and medlar using D-optimal mixture design and its antioxidant activity
ZOU Yu;HU Li-ming;HU Wen-zhong;HE Yu-bo;LIU Cheng-hui;College of Life Science;Dalian Nationalities University;Quartermaster Department of Air force Logistics College;

..............page:241-244

Study on decolorizing brown granulated sugar with ZTC natural clarifying agent
LI Qing-song;LI Li-jun;CUI Yue;LI Yan-qing;Institute of Biological and Chemical Engineering;Guangxi University of Technology;

..............page:245-249

Influence of decolorization and drying methods on the quality of pullulan polysaccharides
GAO Xuan-xuan;ZHENG Zhi-da;MENG Di;SONG Ya-qiong;HAO Hua-xuan;WANG Jian-ming;QIAO Chang-sheng;Key Laboratory of Food Nutrition and Safety;Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin University of Science and Technology;Tianjin Peiyang Biotrans Co.;Ltd.;

..............page:250-255

Study on enzyme-ultrasonic combined extraction method of purple sweet potato pigment
LI Hui;MENG Ya-hong;FU Yan-qing;SUN Li-ping;PENG Lin-cai;Yunnan Province Food Safety Research Institute;Kunming University of Science and Technology;Faculty of Chemical Engineering;Kunming University of Science and Technology;

..............page:256-259+263

Optimization of utrasonic-assised extraction process for pigment from castor by response surface extraction
MU Sha-moli;BAO Ying-cai;WANG Wen-yue;HUANG Feng-lan;ZHANG Ji-xing;College of Life Science;Inner Mongolia University for the Nationalities;Inner Mongolia Industrial Engineering Research Center of Universities for Castor;

..............page:260-263

Effect of microwave pretreatments on browning properties of apple juice
YI Jian-hua;ZHU Dan;ZHU Zhen-bao;College of Life Science and Engineering;Shaanxi University of Science and Technology;

..............page:264-267+271

Optimization of clarification process of extracting solution from Radix Puerariae with chitosan
WU Zhan-xia;YANG Xi-hong;LI Si-dong;LIU Li-li;CHEN Xiao-qi;College of Science;Guangdong Ocean University;College of Food Science and Technology;Guangdong Ocean University;

..............page:268-271

Study on the technology and formula of preparing relish instant walnut powder
ZHAO Jian-jun;HAN Jun-qi;ZHANG Run-guang;FENG Bin-kui;MA Yu-juan;WANG Xiao-ji;ZHANG You-lin;College of Food Science and Nutritional Engineering;Shaanxi Normal University;Ecological Industry Development Company of Shaanxi Da-Tong;Center of Xi’an Forestry Science and Technology Promotion;

..............page:272-277+281

Optimization of polyphenol extraction from Panax notoginseng roots using response surface methodology
ZHU Su-ying;Department of Life Science;Heze University;

..............page:278-281

Study on adsorption of cadmium in extract of Pinctada martensii glycosaminoglycan by attapulgite-chitosan
CHEN Meng-meng;WU Hong-mian;YI Mei-yan;FAN Xiu-ping;GUO Yan-yan;HU Xue-qiong;College of Food Science and Technology;Guangdong Ocean University;

..............page:282-286+292

Optimization of ultrasonic immersion technology for Pleurotus eryngii chips
LI Qian;GAO Chun-yang;AN Xin-xin;HU Qiu-hui;College of Food Science and Technology;Nanjing Agricultural University;

..............page:287-292

Study on optimization of Ca²⁺on activation of prothrombin process conditions in yak blood by response surface method
ZHANG Yang;ZHANG Zhen;ZHANG Sheng-gui;NIU Li-li;DU Yu;ZHOU Yun;College of Food Science and Engineering;Gansu Agricultural University;The Quality & Technical Supervision Bureau Of Huachi;

..............page:293-296

Effect of soaking process on quality of frozen cooked crayfish
CUI Yang-yang;JIANG Qi-xing;XU Yan-shun;XIA Wen-shui;College of Food Science and Technology;Jiangnan University;

..............page:297-300+304

Effect of different kinds of conventional extraction methods on the contents of ginsenoside Re from Panax quinquefolium L. leaf
SUN Yu-wei;WANG Shan-shan;XU Hao;YU Yong;WU Ming-hui;DING Zhi-en;College of Tea and Food Technology;Anhui Agriculture University;

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

Comparison of different extraction technology of lotus leaf tea
LIU Wen-juan;FAN Liu-ping;School of Food Science and Technology;Jiangnan University;

..............page:305-308+314

Study on ultrasonic-assisted osmotic dehydration of lettuce
WANG Shun-min;TANG Ke;JI Chang-lu;Biological and Chemical Engineering Institute;Anhui Polytechnic University;Food Inspection Test Center of Shaoxing County;

..............page:309-314

Optimization of ultrasonic-assisted extraction of polysaccharides from Rhodiola dumulosa(Franch.) S.H.F. by response surface analysis
WANG Li;ZHAO Hua;MA Ying-li;WANG Xing;School of Biological Science and Engineering;Shaanxi University of Technology;

..............page:315-320

Study on the preparation method of citrus peels essential oil microcapsules
XU Ning;TAN Xing-he;WANG Feng;ZHANG Yu;CAI Wen;HUANG Xin-an;College of Food Science and Technology;Hunan Agricultura1 University;National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization;

..............page:321-325+329

Comparative studies on different extraction process of polysaccharide from Paris polyphylla var. yunnanensis
ZHOU Nong;GUO Dong-qin;WANG Kai-tuo;ZHANG De-quan;PENG Guo-hui;ZHANG Chun-qin;College of Life Science and Engineering;Chongqing Three Gorges University;College of Pharmacy;Dali University;

..............page:326-329

Study on extraction of crude polysaccharide from Ulva prolifera
CAI Chun-er;GENG Zhong-lei;YANG Ya-yun;GUO Zi-ye;ZHENG Yu-qi;JIA Rui;HU Yan;HE Pei-min;College of Fisheries and Life Science;Shanghai Ocean University;Institute of Marine Science;Shanghai Ocean University;

..............page:330-332+342

Optimization of lotus root starch and konjak composite edible films by response surface analysis
LIU Cai-qin;JIN Jian-chang;WANG Nan;YAO Yu-qin;HUO Po;College of Biology and Environment Engineering;Zhejiang Shuren University;

..............page:333-338

Synthesis of octyl hexanoate catalyzed by solid superacid SO₄^2-/SnO_2-Al₂O₃
YAN Peng;GUO Hai-fu;CHEN Zhi-sheng;WU Yan-ni;School of Chemistry and Chemical Engineering;Zhaoqing University;

..............page:339-342

Effect of ozone water,electrolyzed water and high salt solution on the quality of large yellow croaker during the refrigerated storage
WANG Gui-yang;HUANG Xu-zhen;ZHU Jun-li;FU Yu-ying;College of Food Science and Biotechnology;Zhejiang Gongshang University;

..............page:343-346

Effect of 1-MCP and ClO₂ treatments on quality of white seedless grape during short-term cold storage and shelf-life
LAN Jie;LI Xue-wen;YANG Ting-ting;LI Xiao-bo;College of Food science;Xinjiang Agricultural University;

..............page:347-350

Effect of refrigerator storage of fixed and variable frequency on quality and microorganism of fresh cut watermelon
ZHAO Ya-li;Esequias Pereira;HONG Kai;GAO Yan;YANG Ping;LIU Ye;Beijing Embraco Snowflake Compressor Co.;Ltd.;Beijing Key laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;

..............page:351-355+358

Experimental study on ethanol subsiding method from Mactra veneriformis on acute hepatic injury induced by carbon tetrachloride in mice
LU Jie-lin;LIU Qiu-feng;JIA Meng-jiao;CHAI Yao;LIU Rui;WANG Xin-zhi;WU Hao;Nanjing University of Chinese Medicine;Jiangsu Key Laboratory of Research and Development in Marine Bio-resource Pharmaceutics;

..............page:356-358

Effect of adding different dosage Hirudo nipponica on the level of blood lipids in rabbits fed with high-fat diet
LUO Zhe-rong;SU Shuang-liang;REN Hui-jun;WANG Hui;ZHAO Zhi-zhuang;LENG Xue-bing;BAI Xiu-juan;College of Life Science;Northeast Agricultural University;College of Animal Science and Technology;Northeast Agricultural University;College of Chinese Medicinal Materials;Jilin Agricultural University;

..............page:359-362

Research progress in the elimination of patulin in apple products
ZHANG Xiao-rui;GUO Yu-rong;MENG Yong-hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:363-369

Research progress in modified chitosan and its application to remove heavy metal of shellfish extraction
LI Bai-lei;REN Dan-dan;WANG Qiu-kuan;HE Yun-hai;WANG Li;WANG Tian-jiao;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;College of Food Science and Engineering;Dalian Ocean University;

..............page:370-373+380

Research progress in the application development of electron beam irradiation in food industry
FAN Lin-lin;HAN Peng-xiang;FENG Xu-qiao;DUAN Xiao-ming;LI Meng-meng;ZHANG Bei;CAI Xi-tong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;

..............page:374-380

Outlines of study on allergenomics and its application on food allergy
TONG Ping;HU Yan-lian;GAO Jin-yan;LI Xin;YANG An-shu;WU Zhi-hua;CHEN Hong-bing;State Key Laboratory of Food Science and Technology;Nanchang University;The People’s Hospital of Yichun City;College of Life Sciences and Food Engineering;Nanchang University;Sino-German Joint Research Institute;Nanchang University;

..............page:381-384

Effect of treatment with pulsed light on common microorganisms in food
TANG Ming-li;MA Tao;WANG Bo;FENG Xu-qiao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Safety Key Lab of Liaoning Province;

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

Research progress in physiological functions and application of coenzyme-Q₁₀
WAN Yan-juan;WU Jun-lin;WU Qing-ping;Guangdong Huankai Microbial Sci & Tech Co.;Ltd.;Guangdong Institute of Microbiology;

..............page:390-395

Research progress in formation and control of the biogenic amine in salted aquatic product
WU Yan-yan;CHEN Yu-feng;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing of Ministry of Agriculture;College of Food Science and Technology;Shanghai Ocean University;

..............page:396-400