Science and Technology of Food Industry 2014 Issue 22 shi pin an quan zai xing dong

Heavy metal content and safety evaluation of fish in Bengbu market
SHENG Di;ZHU Lan-bao;Department of Chemistry and Environmental Engineering;Bengbu University;School of Resources and Environment;Anhui Agricultural University;

..............page:49-52+56

Colorimetric biosensing of Mercury(Ⅱ) ion using the novel aptamer modified gold nanoparticles as a probe
YU Jia;SUN Lu;CHI De-fu;College of Forestry;Northeast Forestry University;

..............page:53-56

Study on quality analysis and class rapid evaluation of tea leaf materials based on near infrared technology
WANG Man;ZHANG Zheng-zhu;NING Jing-ming;WEI Ling-dong;LI Lu-qing;School of Tea and Food Science& Technology;Anhui Agricultural University;

..............page:57-60+64

CARS-SPA baesd Visble/near Infraed spectroscopy on-line detection of apple soluble solids content
XU Wen-li;YAO Lin-tao;SUN Tong;HU Tian;HU Tao;LIU Mu-hua;Optics-Electronics Application of Biomaterials Lab;Jiangxi Agricultural University;Institute of Agricultural Engineering;Jiangxi Academy of Agricuhural Sciences;

..............page:61-64

Development of a real-time turbidimeter-based LAMP method for detection of allergen soybean in food
KUANG Xiao-shan;CHENG Xiao-wei;YOU Shu-zhu;WANG Xiao-yu;LIU Li-deng;FENG Jia-wang;The Inspection Technical Center of Zhuhai Entry-Exit Inspection and Quarantine Bureau;

..............page:65-68+72

Analysis of essential oils from angelica sinensis by Massworks^TM and gas chromatography-mass spectrometry
ZHOU Wei;LEI Chun-ni;ZHANG Ya-heng;College of Food Science and Engineering;Gansu Agricultural University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;

..............page:69-72

Fast determination of nonprotein nitrogen content in milk based on mid-infrared spectroscopy method
LI Qiao-ling;LIU Feng;SONG Si-yuan;LI Shao-tong;LI Zhao-yang;ZHANG Er-qin;College of Bioscience and Bioengineering;Hebei University of Science and Technology;College of Sciences;Hebei University of Science and Technology;

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

DAD-HPLC method for simultaneous determination of flavonoids in ginger
LI Tian-ye;ZHAI Long-fei;LI Yan;GUO Lu;WANG Xiang-hong;College of Food Science and Technology;Agricultural University of Hebei;Hebei Agricultural Products Processing Engineering Technology Research Center;

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

Study on determination of chromium in medicianl hollow capsules
XIE Shuang;GAO Yu-sheng;LI Miao;SUN Lei-li;MU Yan;LI Yan;GAO Qun;YIN Da-lu;Yantai Entry-Exit Inspection and Quarantine Bereau;Qingdao University of Science and Technology;

..............page:81-83+90

Determination and analysis of inorganic elements in 12 Camellia oleifera seed oil
LI Yan;WANG Yan-qin;LI Qian-qian;LI Xu;DING Chun-bang;College of Life and Basic Sciences;Sichuan Agricultural University;

..............page:84-86+94

Antioxidant activity of anthocyanin crude extracted of purple corn kernel
ZHU Min;SHI Zhen-sheng;LI Feng-hai;Shenyang Agricultual University;

..............page:87-90

Study on the antioxidant activity of Chinese herbal medicine prepared from litchi(Litchi chinensis sonn) seed in five producing areas
HUANG Xiao-bing;LI Ji-hua;PENG Shao-dan;GONG Xiao;YUAN Yuan;LIN Li-jing;Agricultural Products Processing Research Institute;Chinese Academy of Tropical Agricultural Sciences;College of Food Science and Technology;Hainan University;

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

Effect of blueberry juice ingredients on anthocyanins stability under different matrix and processing condition
LIU Xiao-yan;LI Jin-xing;LIU Zhi-gang;MA Li-zhi;HU Zhi-he;Food and Pharmceutical engineering institute;Guiyang University;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;

..............page:95-101+105

Analysis of qualities of Urechis unicinctus by freeze-drying and hot-air-drying
YU Wen-miao;LIU Feng-ye;WANG Le-dong;ZHU Dong-guo;GONG Han-sheng;Food Engineering College;Ludong University;

..............page:102-105

Effect of heating on oleosins and extrinsic proteins from soybean oil bodies
CHEN Ye-ming;ZHAO Lu-ping;XIONG Xiao-hui;RUAN Qi-jun;ZHANG Cai-meng;HUA Yu-fei;School of Food Science and Technology;Jiangnan University;

..............page:106-109+113

Purification of punicalagin and its antibacterial activity against Staphylococcus aureus
XU Yun-feng;LI Guang-hui;FENG Yu-qing;LV Xiao-ying;WU Qian;XIA Xiao-dong;College of Food Science and Engineering;Northwest A&F University;

..............page:110-113

Effect of hot air dried on shrinkage characteristics of jujube
WEI Yu-long;YU Ning;CHEN Kai;ZHU Xia;FANG Yuan;HUANG Xue-jiao;LI Huan-rong;College of Food and Pharmaceutial Sciences;Xinjiang Agricultural University;

..............page:114-118+123

Study on the antioxidant ability of four varieties of Northern highbush blueberry extracts
ZHU Ying;SUN Xiao-hong;JIANG Wen-jie;ZHAO Yong;Vivian C.H.Wu;PAN Ying-jie;Collage of Food Science & Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;School of Food and Agriculture;University of Maine;

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

Effect of the different parts of Allium Mongolicum Regel extraction’s total flavonoids content and antioxidant,antibacterial effects in vitro
SA Ru-li;MU Qi-er;WANG Cui-fang;BAO Ling-ling;AO Chang-jin;College of Animal Science;Inner Mongolia Agriculture University;

..............page:124-127+134

Chemical composition and antimicrobial activity of the extracts with ethylether and ethyl acetate from Dictyophora indusiata
DENG Chao;FU Hai-tian;GU Peng;HU Zhun;CHEN Jing-hua;Wuxi Medical School;Jiangnan University;School of Pharmaceutical Science;Jiangnan University;

..............page:128-134

Comparative analysis of antioxidant activity of bamboo leaf extracts of ground bamboo and Phyllostachysnigra var.henon
WANG Shu;NI Qin-xue;XU Guang-zhi;YANG Dong-dong;GAO Qian-xin;ZHANG You-zuo;The Nurturing Station of the State Key Laboratory of Subtropical Silviculture;Zhejiang A&F University;The key laboratory for quality improvement of agricultural products of Zhejiang province Zhejiang A&F University;

..............page:135-138+144

Study on properties of boneprotein hydrolyzate and konjac and their applications as antifreeze in frozen carp surimi
HUANG Li;LV Hong-hao;DONG Fu-jia;WU Shu-ying;XIA Xiu-fang;FEI Nan;College of Food Science;Northeast Agricultural University;

..............page:139-144

Study on the extraction technology of c AMP combined calcium chloride and heating treatment in the milk
LIU Yong-feng;ZHAO Xiao-wei;XU Yang;LI Rui-rui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:145-147+154

Study on GC-MS fingerprint of yellow curry powder
LIANG Li-en;XIAO Wei-peng;WANG Yan-ping;Zengcheng Handyware Seasoning Co.;Ltd.;

..............page:148-154

Study on major components and antimicrobial activities of volatile oil extracted from three kinds of eucalyptus leaves
LAN Liang-mei;MA Li;GUO Zhan-jing;ZHENG Yan-fei;CHEN Hui-yun;LIU Zu-sheng;College of Chemistry and Chemical Engineering of Guangxi University;

..............page:155-158

Study on antibacterial activities of tea polyphenols and tea saponin and their blends
YAN Xiu-mei;WEI Jing;XU Jing-yi;LI Jie;GUO Xiang;College of Horticulture;Sichuan Agricultural University;

..............page:159-161+171

Study on the antioxidant activity and protective effect on mitochondria of Lycium ruthenicum functional ingredients
XIA Na;ZHAO Li-feng;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region;

..............page:162-166+175

The breeding for high-yield subtilosina strain with genome shuffling
YUAN Fang;FU Yu-xin;HUANG Yao;ZHONG Liang;LU Zhao-xin;LV Feng-xia;ZHAO Hai-zhen;BIE Xiao-mei;College of Food Science and Technology;Nanjing Agricultural University;

..............page:167-171

Separation of alkaline xylanase from Pichia pastoris using aqueous two-phase extraction
GUO Jin-ling;LUO Fa-yan;HUANG Rui;GONG Da-chun;College of Biological and Pharmaceutical Sciences;China Three Gorges University;Research Institute for New Energy;China Three Gorges University;

..............page:172-175

Extraction of flagellin from Salmonella typhimurium and preparation of its polyclonal antibody
YAN Cheng-ying;TANG Xiao-yan;WANG Min;KANG Da-cheng;LI Peng-ying;GONG Yan;Key Laboratory of Agrifood Safety and Quality;Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;

..............page:176-178+183

Study on improved arachidonic acid production by Mortierella alpina with dynamic temperature-control in airlift bioreactor
GAO Min-jie;WANG Cheng;ZHENG Zhi-yong;ZHU Li;ZHAN Xiao-bei;Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;Key Laboratory of Industrial Biotechnology of Ministry of Education;Jiangnan University;Jiangsu Rayguang Biotechnology Co.;Ltd.;

..............page:179-183

Study on the optimization of fermentation conditions of Lactobacillus rhamnosus soybean yoghurt
YANG Xue-jiao;ZHANG Yu-xin;SONG Qiu-mei;YAO Man;ZHANG Min;PIAO Chun-hong;LIU Jun-mei;YU Han-song;WANG Yu-hua;Food Science and Engineering College;Jilin Agricultural University;

..............page:184-189

Production of ferulic acid from oryzanol by Y. lipolytica lip2 enzyme-catalyzed
ZHANG Chen;YAN Bo;MENG Yong-hong;GUO Yu-rong;DENG Hong;WEI Li-na;Shaanxi Normal University;College of Food Engineering and Nutritional Science;

..............page:189-192+198

Preparation of purple sweet potato beverage fermented by Lactobacillus plantarum
ZHAO Lei;ZHANG Qiu-chen;LI Jin-yu;WANG Ting-ting;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;

..............page:193-198

Isolation,identification and characterization of Lactobacillus rhamnosus strains from pickle during natural fermentation
ZHOU Xian-jiao;RAO Ying-zhu;HUANG Ting-juan;CHEN Rong;Life Science and Technology School;Lingnan Normal University;Institute of Applied Biotenology Lingnan Normal University;

..............page:199-202+208

Analysis of fermentation rule and aromatic composition of olive wine fermented with different species of yeast strains
JIANG Yi-ming;LI Ji-tao;WU Xue-ying;SHU Jun-xia;CHENG Li-ping;JIANG He-ti;College of Food Science;Southwest University;

..............page:203-208

Study on optimization of production conditions for single cell protein feed from inferior bananas by Placket-t Burman design and response surface methodology
MA Li-wei;YANG Jin-song;ZHANG Li-juan;TAN Hai-sheng;College of Food Science;Hainan University;

..............page:209-212+220

Screening of high lovstatin producing strains with compound mutagenesis by UV and DES
YOU Wen-juan;WEN Yong-jun;LI Yuan;Hunan Chemical Industry Vocational Technology Institute;College of Chemistry and Chemical Engineering;Central South University;

..............page:213-215+225

Research and development of cheese and diced shrimp sausage
ZHANG Jie-hua;LI Xiao-long;YUAN Li-li;LIU Shu-cheng;XIE Wan-cui;JI Hong-wu;MAO Wei-jie;Guangdong Provincial Key Laboratory of Aquatic Product 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:216-220

Optimization of adsorption and desorption of static macroporous resin to resveratrol of grape pomace
QIAN Shi-quan;SHI Ya-zhong;QI Cui-hong;SUN Xiao-xia;WU Ya-hua;WANG Zhang-gui;XU Hui;Department of Bioengineering and Food;Bengbu College;

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

Technological conditions and antioxidant activities of the flavonoid extracted from rose and rose residue
ZHANG Jia-chan;XIE Ya-fei;YU Dan;JIANG Xiao-yan;WANG Chang-tao;SUN Bao-guo;Beijing Technology & Business University;Beijing Key Laboratory of Plant Resources Research and Development;Beijing Technology & Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;

..............page:226-230

Study on the extraction and purification of polyphenols from Sargassum fusiforme
LV Cheng-lin;WANG Qiu-kuan;SONG Yue-fan;REN Dan-dan;HE Yun-hai;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;National R&D Branch Center For Seaweed Processing;Dalian Ocean University;

..............page:231-235+240

Optimization of pectin extraction from banana skin by response surface methodology
JI Zhao-jun;LI Hua;MU Sha-moli;YUAN Xiao-xia;College of Life Science;Inner Mongolia University for the Nationalities;College of Agriculture;Inner Mongolia University for the Nationalities;

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

Optimization of preparation of seleno-polysaccharide from Ziziphus jujuba fruit
ZHANG Chun-ling;WU Xiao-wei;CHEN Da-lei;LIU Jie-chao;JIAO Zhong-gao;Zhengzhou Fruit Research Institute;The Chinese Academy of Agricultural Sciences;Sanmenxia Secondary School;

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

Process optimization of microwave sterilization for Aspergillus niger from rice
XU Yan-yang;LI Ke-jing;QIU Yang;ZHENG Li;College of Biological and Agricultural Engineering;Jilin University;

..............page:245-248+253

Optimization of polyphenol extraction from Sedum Aizoon L.by response surface methodology
ZHOU Wen;QIANG Yi;LU Xiu-lan;WANG Zhe-zhi;Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest of China;College of Life Sciences;Shaanxi Normal University;

..............page:249-253

Optimization of extraction for total flavonoids from olive fruit and its changes at different ripening stages
DENG Jun-lin;WANG Han-dong;LIU Lu;DING Chun-bang;LI Tian;YANG Ze-shen;College of Life and Basic Sciences;Sichuan Agricultural University;College of Agronomy;Sichuan Agricultural University;Liangshan Zhongze New Tech Development Co.;Ltd.;

..............page:254-258

Polyphenol extraction from buckwheat and its antioxidant activities
XIE Feng-ying;ZHANG Xiu-ling;CHENG Xue;JIAO Yan-ling;LI Sai-nan;School of Food College;Northeast Agriculture University;

..............page:259-263

Optimizing ultrasonic-assisted extraction of total flavonoids from fruits of Osmanthus fragrans Lour.
TAO A-li;FENG Xue-hua;CAO Dian-jie;DAI Yi;YIN Wei;College of Pharmaceutical Sciences of Anhui Xinhua University;

..............page:264-267+272

Optimization of controlling fresh-cut purple sweet potato browning by response surface methodology
FENG Wei-min;LUO Jia-li;JIANG He-ti;College of Food Science;Southwest University;

..............page:268-272

Optimization of ultrasonic-assisted extraction of α-terthienyl
CHI Cheng-deng;SHI Qing-liang;CHEN Zi-hong;CHEN Ji-cheng;College of Food Science;Fujiang Agriculture and Forestry University;

..............page:273-277

Optimization of ultrasonic assisted alcohol extraction process of flavonoids from Radix Astragali by response surface methodology
CAO-Yong;MA Yan-mei;SHANG Xue-jiao;WU Xiao-guang;College of Food Science and Engineering;Jilin Agricultural University;Heilongjiang Vocational College;Changchun DIRUI Medical Technology Co.;Ltd.;

..............page:278-280+285

Optimization of pulsed light on the accumulation of GABA conditions in the process of brown rice germination
WANG Bo;MA Tao;HUI Li-juan;LIU He;HE Yu-tang;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;

..............page:281-285

Chemical modification optimization of processing parameters and quality analysis of dietary fiber from peanut shells
WU Li-ping;ZHU Niu;CHEN Xue-feng;Life and Environmental Science College;Huangshan University;

..............page:286-290

Processing technology of smoked eel(Anguilla anguilla)
HU Yang;CAI Hui-nong;CHEN Shen-ru;School of Food and Biotechnology;Jimei University;Engeneering Research Center of the Modern Technology for Eel Industry;Ministry of Education;

..............page:290-293+298

Characterizations and properties of nano-silver/low density polyethylene composite film for food packaging
AI Qian;HU Chang-ying;LIN Qin-bao;WANG Zhi-wei;LI He;Department of Food Science and Engineering;Jinan University;Key Labroatory of Product Packaging and Logistics of Guangdong Higher Education Institutes;College of Life Science;Shanxi University;Shanxi University;

..............page:294-298

Study on stability of acylated blueberries anthocyanins
ZHAO Li-yi;LI Lu-ning;SHEN Rui-meng;ZHU Ning;SUN Ai-dong;Department of Food Science;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Forestry University;key laboratory of Forestry Food Processing and Security;

..............page:299-303+312

Separation and purification of D-allose produced by biotransformation
FENG Zai-ping;MU Wan-meng;JIANG Bo;ZHANG Tao;XUE Dong;The State Key Laboratory of Food Science and Technology;Jiangnan University;School of Life Science and Engineering;Lanzhou University of Technology;Taiji Group Zhejiang Dongfang Pharmaceutical Co.;Ltd.;

..............page:304-307+316

Effect of glucose oxidase on the preservation of raspberries
LAN Rong;WU Zhi-ming;ZHANG Li-qiu;Beijing Polytechnic;

..............page:308-312

Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes
WU Jiu-lin;LIU Hui;WANG Shuang;GE Shang-ying;CHEN Shan-fei;WANG Jian-hua;ZHANG Qi-qing;Institute of Biomedical and Pharmaceutical Technology;Fuzhou University;

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

The influence of temperature and different initial gas concentrations on the initial respiration rate of carambola
MAI Xin-yun;HU Chang-ying;WANG Zhi-wei;Department of Food Science and Engineering;Jinan University;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes;

..............page:317-322

Impact of kernel and pulp to maturity of fresh-cut papaya
WANG Bo;PAN Yong-gui;College of Food Science and Technology of Hainan University;

..............page:323-325+329

Effect of Nisin and citric acid on the fate of Listeria monocytogenes on fresh-cut crown pears during storage
CHEN Chen;HU Wen-zhong;HE Yu-bo;JIANG Ai-li;ZHANG Rui-dong;College of Life Science;Dalian Nationalities University;Key Laboratory of Biochemical Engineering;The State Ethnic Affairs Commission -Ministry of Education;Research Center of Engineering and Technology for Rapid Detection of Foodborne Microorganisms and Control;Dayaowan Entry-Exit Inspection and Quarantine Bureau;

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

Effect of treatment with Me JA on quality and antioxidant ability of postharvest blueberry fruit
FENG Xu-qiao;HUANG Xiao-jie;ZHAO Hong-xia;WANG Na;HAN Peng-xiang;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Engineering;Liaoning Medical University;College of Food Science;Shenyang Agricultural University;

..............page:330-335+342

Effect on quality of perch by polysaccharides from Porphyra during chilled storage
LI Ying-chang;WANG Ya-li;QI Feng-yuan;ZHANG Han;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:336-339+348

Study on anxiolytic activity of the instant asparagus powder in rats
MA Shu-feng;TANG Jian-ya;HE Chen-meng;YAN Qian-wen;SUN Jin;HUANG Yun-xiang;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;Asparagus Engineering Research Centers of Hebei Province;

..............page:340-342

Preliminary study on biochemical composition and green tea quality of Gu Lin kraft tea
XIE Wen-gang;HUANG Fu-tao;HAN Nan;LI Hong-ge;TANG Qian;College of Horticulture;Sichuan Agricultural University;

..............page:343-348

Amino acid composition and nutritional evaluation of different flavors of chili sauces
BAI Lu-lu;HU Wen-zhong;LIU Cheng-hui;JIANG Ai-li;LIU Yi-wei;LV Xiao-meng;College of Life Science;Dalian Nationalities University;College of Food Science;Shenyang Agricultural University;

..............page:349-353

Analysis on nutritional components of fruit body of oyster mushroom cultivated by tea waste
YANG Dou-dou;ZHANG Jing;GUO Jia-gang;HOU Ru-yan;WAN Xiao-chun;LIANG Jin;Key Laboratory of Tea Biochemistry & Biotechnology;Ministry of Agriculture and Education;Anhui Agricultural University;

..............page:353-355+363

The extraction of oyster polysaccharide and its hepatoprotective effect against alcohol- induced hepatic injury in mice
HOU Li;WANG Qiu-kuan;HE Yun-hai;REN Dan-dan;SONG Yue-fan;JIANG Xiao-dong;LI Li-di;The Key and Open Laboratory of Fishery Product Processing and Utilization of Liaoning Province;Dalian Ocean University;

..............page:356-358+370

Research progress in the relationship between fatty acid composition of meat and health
YU Li;HE Zhi-fei;WANG Zhao-ming;LI Hong-jun;College of Food Science;Southwest University;

..............page:359-363

Physiological functions of rosemary and its application in food
YIN Yan;ZHANG Wan-gang;ZHOU Guang-hong;XU Xing-lian;Synergetic Innovation Center of Food Safety and Nutrition;National Center of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;

..............page:364-370

Research progress in detection and control methods of Staphylococcus aureus Biofilm formation
WANG Qiong;TANG Jun-ni;CHEN Juan;SHI Hui;College of Life Science and Technology;Southwest University for Nationalities;

..............page:371-375

Research progress in natural preservative of fruits and vegetable
ZHOU Han-jun;GONG Ji-jun;WANG Hui;YANG Tao;TANG Jing;HUANG Wei-wen;College of Food Science and Engineering;CSUFT;National Engineering Laboratory for Rice and Byproducts Processing;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees;Ministry of Education;College of Material Science and Engineering;CSUFT;

..............page:376-382

Effect of polyphenols from walnut on tyrosinase
ZHU Ya-xin;CHEN Chao-yin;ZHAO Sheng-lan;Faculty of Life Science and Technology;Kunming University of Science and Technology;Faculty of Chinese Traditional Medicine;Yunnan University of Chinese Traditional Medicine;

..............page:382-385+391

Research progress in aflatoxins and ochratoxin A in rice
LAI Xian-wen;ZHANG He;LIU Cheng-lan;Key Laboratory of Natural Pesticide and Chemical Biology;Ministry of Education;South China Agricultural University;

..............page:386-391

Research progress in artificial aging of brandy and Chinese liquor with physical methods
ZHANG Miao-miao;CAO Guo-zhen;MIAO Jian-shun;LI Wen-jian;LU Dong;Institute of Modern Physics;Chinese Academy of Sciences;Key Laboratory of Microbial Resources Exploition and Application;School of Pharmacy;Lanzhou University;College of Life Science;Northwest Normal University;

..............page:392-396

Effect of DHA in prevention and adjuvant therapy of Alzheimer’s disease
WANG Zhi-ming;ZHOU Qiang;LU Shu-huan;YU Chao;XIAO Min;LI Xiang-yu;CABIO Bioengineering Co.;Ltd.;Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center;

..............page:397-400