Science and Technology of Food Industry 2015 Issue 13 shuo dao zhuan ji yin , ni men xiang qi liao shi me

Effect of frying temperature and time on oil absorption of simulated potato flakes
ZHANG Ting-ting;YU Lin;DING Zhan-sheng;FAN Liu-ping;School of Food Science and Technology;Jiangnan University;

..............page:49-52

Study on antioxidant activity of antler peptides with different molecular weight
LIU Chun-juan;Jilin Province Economic Management Cadre College;College of Biology and Agriculture Engineering;Jilin University;

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

Effect of different hybrid generations buffalo milk on the quality of Mozzarella fresh cheese
XIE Bing-qiang;SUN Ning;ZHOU Xue-song;Royal Group CO.Ltd;Guangzhou Honsea Industry CO.Ltd;

..............page:57-59

Comparing stability of anthocyanins from different varieties of blueberries
TIAN Mi-xia;HU Wen-zhong;LI Ya-dong;LIU Cheng-hui;JIANG Ai-li;Horticultural College;Jilin Agricultural University;College of Life Science;Dalian Nationalities University;Key Laboratory of Biochemical Engineering;The State Ethnic Affairs Commission -Ministry of Education;

..............page:60-65+71

Protein degradation of low acidity Sichuan- style sausage inoculated mixed strains during processing
SUN Xia;GONG Yang;YANG Yong;YANG Min;QING Dan-dan;LI Yue-wen;LI Jing;HE Li;LI Cheng;HU Bin;College of Food Science;Sichuan Agricultural University;

..............page:66-71

Effect of formula and pre- drying time on the moisture content and oil content of fried batter coatings
QI Li-na;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

..............page:72-75+81

Effect of accelerated oxidation conditions on the oxidative stability of soybean oil
MA Wen-jun;LI Yang;QI Bao-kun;WANG Jing;LI Dan;CAO Liang;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;

..............page:76-81

Three- dimensional temperature distribution of the packaged foods with different shapes during microwave heating
DAI Hui-ming;GUO Wen;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;

..............page:82-86+102

Effects of edible coatings on the quality of deep- fat fried pork balls
YIN Mao-wen;SONG Lei;MA Rui-xue;ZHANG Lin;GAO Feng;ZHOU Guang-hong;College of Animal Science and Technology;Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province;Nanjing Agricultural University;

..............page:87-89+102

Effect of temperature on oxidation kinetics of EAEP soybean oil
LI Yang;MA Wen-jun;QI Bao-kun;WANG Jing;LI Dan;CAO Liang;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;

..............page:90-93+102

Study on the relation between soybean protein components and the quality of Tofu
HUANG Ming-wei;LIU Jun-mei;WANG Yu-hua;PIAO Chun-hong;LIU Rui-xue;ZHAO Yong-cheng;YU Han-Song;HU Yao-hui;Food Science and Engineering College;Jilin Agriculture University;Soybean Research and Development Center;CARS: Division of Soybean Processing;

..............page:94-98+102

Study on the flavor of enzymatic hydrolysis of dry silkworm pupa and glucose by maillard reaction
ZHAO Yuan-yuan;WU Xiao;KONG Ling-hui;Guangdong Hisony Biotechnology Co.Ltd.;

..............page:99-102

Effect of vacuum blanching on volatile compounds oyster meat
LI Long-fei;QIN Xiao-ming;ZHOU Cui-ping;WANG Xiao-qian;ZHANG Ren;Food Science and Technology College of Guangdong Ocean University;

..............page:103-107+112

Application of micronized treatment in oat- soybean beverage using turbiscan technology
BAI Jie;PENG Yi-jiao;LI Yu-mei;TIAN Xu;LIU Li-sha;GUO Hong;Beijing Academy of Food Sciences/Beijing Food Research Institute;

..............page:108-112

Comparison of the hundred- mark system method and fuzzy mathematics in sensory evaluation of canned peaches
LIU Li;LIU Ming;LIU Chuan-he;QIU Kai;ZHONG Qi-ding;LU Jiang-hao;LV Xiao-ling;College of Food Engineering and Biotechnology;Tianjin University of science and Technology;China National Research Institute of Food & fermentation Industries;

..............page:113-116+125

Influence of chlorine dioxide on disinfection by- products of bottle water
LIN Dan;FENG Zhi-qiang;LUO Tan;HUANG Zhi-fen;Guangdong Food Industry Institute;Guangdong Provincial Provincial Key Laboratory of Food Additives;Bottled Drinking Water Association of Guangdong;

..............page:117-120+125

Comparative study on the quality of different citrus juice sacs
YANG Zi-yu;TANG Song;REN Jing-nan;TAI Ya-nan;DONG Man;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;

..............page:121-125

Study of biochemical characteristic and green tea suitability for high amino acid of Baojing Huangjin 1
YANG Chun-jing;XU Yan;BAO Ting-ting;ZHANG Rong;PANG Jiao;XIONG Yan;TANG Qian;College of Horticulture;Sichuan Agricultural University;

..............page:126-132+137

Effect of thermal stabilization on physical and chemical properties of rice with different moisture
LUO Da-wen;LIU Cheng-mei;LI Ti;WU Jian-yong;LI Zhong-qiang;ZHOU Guo-hui;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:133-137

Purification and preliminary analysis of Elaeagnusangustifolia L.polysaccharide-1a
LIU Xiao-qing;LIU Hui-ping;ZHAO Fan;ZHANG Chen-ping;WANG Yu;XU Jiao-jiao;College of Food Engineering and Biotechnology;Tinajing Univisity of Science and Technology;

..............page:138-142+149

Effect of transglutaminase on the heat coagulation of egg white
LEI Ming-hui;YE Jin-song;ZHANG Ming-rong;LI Zhi;LI Rui;XIAO Meng;ZHANG Zi-li;LI Xin-yang;ZHENG Bo-hong;College of Food Science;Sichuan Agricultural University;

..............page:143-149

Separation and identification of pigment extraction from black wheat bran
YANG Zhao-yan;SUN Yuan-lin;TIAN Yan-hua;Department of Food Engineering;Shanxi Pharmaceutical College;Department of Life Sciences;Yuncheng College;

..............page:150-152+161

Optimization of culture conditions for the rich selenium Mushroom by response surface method
LAI Ying;GE Hong-lian;CUI Xiao-tao;College of Life Science and Agriculture;Zhoukou Normal University;

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

Comparison of inhibitory effect of sodium silicate at different concentrations and corresponding p H on Trichothecium roseum in vitro and in vivo
NIU Li-li;BI Yang;ZHANG Sheng-gui;ZHAO Guan-hua;BAI Xiao-dong;LUO Rong-tao;DUAN Wei-peng;College of Food Science and Engineering;Gansu Agricultural University;

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

Constitutive expression and characteristics of glycosyltransferase UGT76G1 in Saccharomyces cerevisiae
WANG Yu;CHEN Liang-liang;DU Ting;LI Yan;YAN Ming;HAO Ning;XU Lin;College of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;

..............page:162-165+170

Optimization research of fermentation mediums for antimicrobial metabolites producing strain Propionibacterium shermanii
PAN Miao;FU Ya-xin;HONG Feng;YANG Xue-xia;GAO Hong-liang;College of Chemistry Chemical Engineering and Biotechnology;Dong Hua University;School of Life Sciences;East China Normal University;

..............page:166-170

Characterization of antibacterial substance produced by Lactobacillus pentosus S1-4
SU Ri-na;WU Qing-hai;SHUANG Quan;College of Food Science and Engineering;Inner Mongolia Agricultural University;

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

Research of enzymatic hydrolysis assisted ultrasonic for extraction of puerarin from Kudzu
LI Tian-tian;FU Shu;LIU Xiao-feng;LI Dong;WANG Shu-ya;ZHENG Tao;Collage of Biotechnology and Pharmaceutical;Nanjing Tech University;Chengdu Institute of Biology;Academy of Sciences;University of Chinese Academy of Sciences;

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

Study on mutant gene expression of β- CGTase and its enzymology characteristics analysis
WANG Hua;LI Hua;College of Life Science;Inner Mongolia University for Nationnalities;

..............page:180-183+188

Screening of salt tolerant lactic acid bacteria in soy sauce fermentation and its effect on the quality of soy sauce
ZHAO Guo-zhong;WANG Meng-ying;YAO Yun-ping;HAN Jun-yan;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:184-188

Study on identification and fermentative properties of superior microorganism in Libo sour meat from Guizhou during fermentation
ZHANG Qian;GUO Xiao-yun;FAN Li-ping;WANG Yan;YANG Dong-mei;Hangzhou Wanxiang Polytechnic;School of Animal Husbandry and Veterinary of Guizhou Province;

..............page:189-194

Effect of 5- Aminolevulinic acid and Genistein on the polyphenols,enzyme activity and gene expression in apple skin
BAI Ge;GUO Yu-rong;CHEN Lei;College of Food Engineering and Nutrition Science;Shaanxi Normal University;

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

Optimization of the condition of decoloring process of Huidouba polypeptide by response surface methodology
LI Jin;XU Wei;SHAO Rong;YAN Xiu-hua;WEI Ping;College of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;School of Chemical and Biological Engineering;Yancheng Institute of Technology;

..............page:199-204+208

Application research of saccharifying enzyme in instant red bean powder technology
XU Hui;SONG Yang;ZHU Xiu-qing;ZHAO Cai-hong;HAO Jian-min;LI Ting-ting;National Research Center of Soybean Engineering and Technology;College of Food Science;Northeast Agricultural University;

..............page:205-208

Optimization technology of extraction of the chondroitin sulfate from sturgeon
ZHOU Wan-jun;HAO Shu-xian;WU Yan-yan;WEI Ya;LIN Wan-ling;WANG Jin-xu;CEN Jian-wei;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;

..............page:209-211+216

Study on the preparation of water soluble pigment from the green tide algae Enteromorpha prolifera
WANG Peng;HUANG Zhi-jun;JIAO Jiao;LI Yin-ping;JIANG Xiao-lu;College of Food Science and Engineering;Ocean University of China;

..............page:212-216

Optimization of pectinase and cellulose treatment condition for improving the mango juice
LI Chang-bao;LI Li;REN Er-fang;XIN Ming;LI Jie-min;SUN Jian;LIU Guo-ming;ZHENG Feng-jin;HE Xue-mei;CHEN Zhao-bin;Institute of Agro-food Science &Technology;Guangxi Academy of Agricultrual Sciences;Guangxi Crop Genetic Improvement Laboratory;The 8th Middle School;

..............page:217-219+224

Optimization of total alkaloids extraction from Actinidia arguta stems using response surface methodology
DU Yan-ying;LIU Chang-jiang;LIU Yang-yang;College Food Shenyang Agricultural University;

..............page:220-224

Preparation of beverage from Ilex and Litchi
LV Xia-ying;JIANG Shao-tong;YU Zhen-yu;WU Chao-ping;Institute of Food Science and Engineering;Key Laboratory for Agriculture Processing Product of Anhui Province;School of Biotechnology and Food Engineering;Hefei University of Technology;

..............page:225-228+233

Study on functional properties of powder from aging bamboo shoots and its utilization for cookies
LI He;YUAN Jing;JIANG Tian-jia;ZHENG Xiao-lin;College of Food Science & Biotechnology Engineering of Zhejiang Gongshang University;Key Laboratory of Food Safety of Zhejiang Province;

..............page:229-233

Technology for extracting chlorophyll from discarded stems and leaves of Apium graveolens by ultrasonic- assisted method
YIN Yan;FENG Wei-hong;YANG Dao-lan;WANG Jian-xu;ZHANG Yan;WANG Yong-lin;Agricultural Science and Technology Research Extension Center of Lanzhou;

..............page:234-237+242

Optimization of extracting total flavonoids from Phyla nodiflora( L.)by response surface methodology and its antioxidant activity
GAN Xiu-hai;LIANG Zhi-yuan;DAI Xiong;ZHAO Chao;ZHOU Xin;The School of Chemistry and Life Science;Guizhou Normal College;The Research Center for Quality Control of Natural Medicine;Guizhou Normal University;

..............page:238-242

Optimization of free gossypol removal from cottonseed meal by the extrusion process based on artificial neural network with genetic algorithm
HU Wei-gang;HUANG Qing-de;GUO An-min;ZHANG Qiang;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;Oil Crops Research Institute of Chinese Academy of Agricultural Sciences;

..............page:243-246

Study on the separation and purification of poly- γ- glutamtic acid without any organic solvents
QIAO Chang-sheng;ZHANG Miao-miao;LIU Xiao-chen;GAO Ming-hao;LIN Hong-xiu;LOU Peng;Key Laboratory of Industrial Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Beiyang Biotrans Co.;Ltd;Key Laboratory of Food Nutrition and Safety;Ministry of Education;

..............page:247-251

Optimization of extraction conditions of pulsed light parameters for enhanced sterilization of mould on pasteurized milk by response surface methodology
WANG Bo;ZHU Li-jie;HUI Li-juan;LIU He;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Grain and Oil Science and Technology Institute of Bohai University;

..............page:252-256+261

Optimization of enzymatic hydrolysis technology conditions for Agaricus bisporus fruit boby protein
QI Dan;YUN Jian-min;SHAO Xiao-qing;ZHAO Hong-yuan;College of Food Science and Technology;Gansu Agricultural University;

..............page:257-261

Diffusivity of potassium sorbate in antimicrobial films of whey protein isolate
ZHANG Yu-ting;LEI Qiao;BAO Jian-qiang;PAN Jia-zhen;HUANG Zhi-ying;College of Food Science and Technology;Shanghai Ocean University;School of Mechanical and Power Engineering;East China University of Science and Technology;

..............page:262-265+287

Effect of p H,emulsifier type and concentration on physical stability of oil-in-water emulsions
YI Jian-hua;CHENG Jing-jing;DONG Wen-bin;College of Life Science and Engineering;Shaanxi University of Science and Technology;

..............page:266-270

Effect of biochemistry compound preservatives on fresh chicken quality
WANG Yan-fang;ZHENG Hua;LIN Jie;CHEN Si-min;YOU Ying-zhong;TIAN Ya-qing;College of Food Science;South China Agricultural University;South China Poultry Disease Control and Product Safety Collaborative Innovation Center;Guangzhou Kwan Gfeng Industrial Co..Ltd;

..............page:271-274+281

Study on processed food safety situation in China——based on the GAQSIQ data from 2009 to 2012
LI Dan;WANG Shou-wei;ZANG Ming-wu;ZHANG Rui-mei;ZHANG Kai-hua;SHI Cheng-chao;Beijing Institute of Food Science;Renmin University of China;School of Agricultural Economics and Rural Development;

..............page:275-281

Proteomic profile of hordeins from different varieties of Australian malting barley
YOU Li-hua;LI Xiao-min;WANG Ying-xin;CAI Guo-lin;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;Industrial Technology Research Institute of Jiangnan University in Suqian;

..............page:282-287

Analysis of quality and volatile components in pickles during natural fermentation
XU Dan-ping;PU Biao;LUO Song-ming;ZHANG Jin-feng;ZHUO Zhi-hang;FENG Ya-chao;JIA Chun-yan;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;

..............page:288-293+297

Changes in volatile component of goat’s milk at different stages on the fermentation by electronic nose
BAI Li-juan;ZHANG Meng;JIN Lei;College of Food Science and Engineering;Liaoning Medical University;

..............page:294-297

Construction of a rapid method for assaying the fibrinolytic activity of Nattokinase based on spectrophotometric assay method
NIE Guang-jun;ZHAO Rui;YUE Wen-jin;YANG Chao-yin;XUE Zheng-lian;WEI Ming;WEN Dong-sheng;NIE Zhi-jie;YE Yu-chao;College of Biochemical Engineering;Anhui Polytechnic University;

..............page:298-301

Identifying the authenticity and producing area of panax using non- linear chemical fingerprint
BAI Yun-hui;ZHANG Tai-ming;ZHANG Feng-qing;College of Chemistry and Life Science;Changchun University of Technology;College of Chemistry and Chemical Engineering;Central South University;

..............page:302-308

Quality evaluation of Platycodon grandiflorum from different altitude by PCA and fingerprint
HUANG Jiao;Chong Qing Three Gorges Medical College;

..............page:309-313+320

Methyl esterification conditions optimization and content determination of fatty acids for GC analysis in walnut kernel and fermented walnut milk
CHEN Chen;LI Yan;MOU De-hua;College of Bioscience and Bioengineering;Hebei University of Science and Technology;R&D Center for Fermentation Engineering of Hebei Province;

..............page:314-320

Study on detection method of salmonella using aptamer- conjugated microbeads
JIN Na;KONG Xian-li;LIN Min;ZUO Peng;Wenzhou Entry-exit Inspection and Quarantine Bureau of P.R.C;Taizhou Entry-Exit Inspection and Quarantine Bureau;East China University of Science and Technology;

..............page:321-324+333

Detection of cassava and sweet potato starch in adulterated lotus root starch by differential scanning calorimetry
WANG Shao-qing;GAO Xia;LAN Qiao-feng;LIN Li;WANG Lin-lin;YANG Yan-li;SUN Hai-bo;YANG Jia-jia;REN Hai-yi;CAO Hong;CAO Bao-sen;China National Food Quality and Safety Supervision and Inspection Center;Beijing Center for Physical and Chemical Analysis;

..............page:325-328+333

Preparation and immunogenicity analysis of melamine conjugate antigen
ZHAO Peng-hua;ZHANG Hai-xiang;LI Tao;WANG Xin;SONG Wei;LIU Hai-jing;XIE Yi;HUO Xue-ping;ZHAO Xiang-rong;LIANG Dao-yan;LI Yuan;HU Jun;Center Laboratory;Shaanxi Provincial People’s Hospital;Shaanxi Institute for Food and Drug Control;Xi’an Huaaolikang Biology Engineer Co.;Ltd.;

..............page:329-333

Comparison of inhibition on two pathogens of dry rot in potato tubers by chitosan treatments
YAN Lu;KOU Zong-hong;BI Yang;ZHU Yan;LI Yong-cai;WANG Yi;College of Food Science and Engineering;Gansu Agricultural University;

..............page:334-337

Effect of frozen storage temperature on color,textural property and oxidation resistance of Pseudosciaena crocea
LI Juan;SANG Wei-guo;School of Marine Sciences;Ningbo University;

..............page:338-342+346

Comparison of the water- saving ability of acid electrolyzed water and sodium hypochlorite on fresh- cut spinach
WANG Dan;ZHANG Xiang-yang;MA Yue;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Science;Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops and Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing University of Agriculture;

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

Study on aroma compounds of cherry under different temperature during shelf life
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;

..............page:347-351

Effect of nitric oxide treatment on postharvest quality of Xin Jiang ‘Jia Shi’Muskmelon fruit
HU Jiang-wei;ZHOU Jiang;ZHU Xuan;Atawulla·tiemu;WU Bin;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;

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

Study on characterization of polyphenol oxidase and anti- browning measure for a long- shelf- life Jerusalem Artichoke Pickles
LIU Da-qun;MA Guo-rong;HUA Ying;Institute of Food Science;Zhejiang Academy of Agricultural Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;Hangzhou Xiaoshan Dangshan sauce and Crafts Food Co.;Ltd.;

..............page:357-360+392

Effect of Prinsepia utilis tea on blood lipids in hyperlipidemic mice
YANG Yan;LIU Gang;ZHANG Xiao-yu;HU Ting-ting;WANG Zhan-guo;LI Xia;LI Hui-min;College of Life Sciences;Sichuan Normal University;College of Life Science;Sichuan University;

..............page:361-363+367

Quality evaluation of commercially available roast beef based on fuzzy comprehensive evaluation
GONG Yan;TANG Xiao-yan;WANG Min;TAO Rui;YAN Cheng-ying;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;

..............page:364-367

Anti- fatigue effects of polysaccharides from Hericium erinaceus in mice
YANG Xue;ZHANG Hai-yue;ZHANG Xin;LI Zhen;College of Chemical and Life Science;Changchun University of Technology;

..............page:368-370+375

Comparison of two extraction technology of Yam mucus protein and its inhibition on Esophageal cancer cells
DAI Rong;KONG De-xin;LI Zong-yu;BAO Xiang-nan;GUO Xiao-hua;LIU Hong;Engineering Research Centre for the Protection and Utilization of Bioresource in Ethnic Area of Southern China;South-Central University for Nationalities;

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

Effect of Collybia radiata polysaccharides on intestinal flora and secretory immunoglobulin A in mice
WANG Xue;ZHANG Sheng-fang;ZHAO Long-yu;ZHAO Feng-chun;YANG Zheng-you;Department of Microbiology;College of Life Science;Key Laboratory for Agriculture Microbiology;Shandong Agricultural University;

..............page:376-379+384

Research progress in hazards and control of psychrotrophilic Pseudomonas in raw milk
XU Yu;REN Jing;State Key Laboratory of Dairy Biotechnology;Research Center of Bright Dairy & Food Co.Ltd.;

..............page:380-384

Review on the nutritional ingredients and bioactive ingredients of Artemisia integrifolia L.
MU Shi-yang;HU Wen-zhong;JIANG Ai-li;College of Life Science;Dalian Nationalities University;

..............page:385-387+392

Research progress in cured seafood shelf life
WU Yan-yan;LI Bing;YANG Xian-qing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Dalian Ocean University;

..............page:388-392

Regulation of the FoxO transcriptional activity and the affection to meat quality
WANG Le;GUO Yue-ying;CHENG Hai-xing;ZHANG Jing;REN Ting;JIN Ye;College of Food Science of Engineering;Inner Mongolia Agricultural University;

..............page:393-396

Research progress in the autolysis of aquatic animals
ZHENG Jie;SONG Zhi-yuan;YU Di;CHEN Chong;YUAN Cheng-yu;JIN Wen-gang;Aquatic Products Processing Laboratory;Liaoning Ocean and Fisheries Science Research Institute;Dalian Haibao Biotechnology Co;Ltd.;School of Bioscience and Engineering;Shaanxi University of Technology;

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