Science and Technology of Food Industry 2015 Issue 14 shi pin an quan zai xing dong

Determination of trehalose content of edible yeast by HPLC-RI
HE Gang;LIU Wei;WU Xiao-yong;LIU Kun-ping;LIANG Li;PENG Ling-xi;DAI Xin;YAN Jun;GOU Xiao-jun;Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department;Chengdu University;

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

Analysis of chicken quality deterioration by electronic nose
WU Sheng-gang;ZHANG Yu-hua;MENG Yi;CHEN Dong-jie;ZHANG Yong-mei;ZHANG Ying-long;Shandong Institute of Commerce and Technology Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Shandong National Engineering Research Center for Agricultural Products Logistics;

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

Characterization of odor-active compounds in steamed liver of farmed puffer fish(Takifugu obscurus)
QIN Xiao;WANG Xi-chang;TAO Ning-ping;College of Food;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing &Preservation;

..............page:57-62+68

Determination of 57 pesticide residues in canned mushrooms by modified dispersive-solid phase extraction-gas chromatography-mass spectrometry
LIU Jiang-tao;CHEN Nan-nan;QIU Kai;ZHONG Qi-ding;GAO Hong-bo;LV Xiao-ling;Tianjin University of Science and Technology;Food and Biology Institute of Technology;China National Research Institute of Food & Fermentation Industries;National Standardization Centre of Food & Fermentation Industries;

..............page:63-68

Analysis of volatile components in chamomile oil form different producing areas by GC-TOF/MS
XU Yang-bin;TANG Hui;ZHU Shao-yong;ZHE Wei;WANG Kai;MAO De-shou;FU Lei;CHEN Rui-rui;Faculty of Chemical Engineering;Kunming University of Science and Technology;Research and Development Center;China Tobacco Yunnan Industrial Co.;Ltd.;Xiangan Coustruction Bureau;

..............page:69-74

Comparison of volatiles produced from turnips of inoculated and natural fermentation
HONG Bing;ZENG Xu-zhen;JIANG He-ti;College of Food Science;Southwest University;Chongqing Willie Agricultural Development Co.;Ltd.;

..............page:75-80

Optimization of a rapid enzymatic assay for adenosine in fermentation broth based on adenosine deaminase by response surface methodology
ZU Xin;DONG Hui-na;LI Ning;ZHANG Da-wei;SUN Yu-mei;School of Biological Engineering;Dalian Polytechnic University;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;School of Basic Medical Sciences;Lanzhou University;

..............page:81-85+91

Study on antioxidant and hypoglycemic activity stability from Myrica rubra peptide
ZHANG Yi-fan;WANG Qiang;WANG Wei;WU Li-yu;ZHANG Yu;ZHANG Cheng-hui;College of Food Science and Technology;Hainan University;Institute of Quality and Standard for Agriculture Products;Zhejiang Academy of Agricultural Science Laboratory for Risk Assessment of Agricultural Product Quality and Safety;Ministry of Agriculture;Zhejiang Key Laboratory of Food Safety;State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control;

..............page:86-91

Effect of different concentrations of theaflavins and caffeine on the formation of tea cream
LI Shuang;LUO Li-yong;LIU Shu-juan;MA Meng-jun;ZENG Liang;College of Food Science;Southwest University;Tea Research Institute;Southwest University;Tea Research Institute;

..............page:92-97

Study on the process of protease production by Aspergillus niger on leek seeds
SUN Jie;YIN Guo-you;TAO Zhan-xia;QIAO Shao-meng;College of Life Science and Engineering;Henan University of Urban Construction;

..............page:98-102+106

Study on the chemical composition,antibacterial and antioxidant activity of volatile components in residues from Artemisia annua L.
JIANG Xiao-bo;WANG Meng;ZHANG Li;LIU Li-ping;ZHANG Li;College of Science;Sichuan Agricultural University;Deyang Environmental Monitoring Centre Station;Sichuan Preschool Educators College;

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

Study on antioxidative activities in vitro of different polarity fractions of ethanol extract from Mappianthus iodioides Hand. Mazz
LI Wei-feng;WANG Ya-ling;GUO Fen;GAO Yun-tao;Faculty of Tropical Crops;Yunnan Agricultural University;School of Chemistry and Biotechnology;Yunnan Nationalities University;

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

Antioxidant and antibacterial activity of extracts from Sophora tonkinensis Gagnep
XU Hai-tang;LU Jian-fang;ZHAO Yan-zhi;ZHOU Ju-ying;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;College of Chemistry and Chemistry Engineering;Guangxi University for Nationalities;

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

Effect of extraction methods on the antioxidant activity of crude peptides from Jinhua ham
HU Ya-ya;XING Lu-juan;ZHOU Guang-hong;ZHANG Wan-gang;Key Laboratory of Meat Products Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;

..............page:115-118+122

Effect of different protein additives on surimi gelation from Peruvian squid surimi
KONG Wen-jun;LIU Xin;XUE Yong;LI Zhao-jie;XUE Chang-hu;College of Food Science and Engineering;Ocean University of China;

..............page:119-122

Effect of different thawing methods on the quality of quick-freezing Satsuma mandarin(Citrus unshiu) segment
HU Zhong-hai;SUN Qian;MA Ya-qin;ZHU Pan-pan;HAN Zhi;WU Hou-jiu;Citrus Research Institute;Chinese Academy of Agricultural Sciences;College of Food Science;Southwest University;

..............page:123-126+130

Physicochemical properties of fish oil nanoliposomes made by thin-film rehydration-ultrasonic and ethanol injection-DHPM
TU Zong-cai;MA Da;WANG Hui;ZHANG Lu;SHAO Xiao-mei;State Key Laboratory of Food Science and Technology;Nanchang University;Key Laboratory of Functional Small Organic Molecule;Ministry of Education;Jiangxi Normal University;

..............page:127-130

Effect of pea dietary fiber on the texture of dough and crisp biscuit
LI Su-fen;LIU Jian-fu;School of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;

..............page:131-133+138

Physicochemical properties and structure of modified dietary fiber with cellulase from mustard skin
CHENG Lin-lin;ZHOU Lian;PAN Nian-long;HAN Yan-hui;ZENG Fan-kun;College of Food Science;Southwest University;Engineering Technique Research Center of Chongqing for Special Food;Research Institute of Green Food;Chongqing Technology and Business University;

..............page:134-138

Identification of antioxidant compounds in commercial orange juice
ZHANG Hua;HUHMAN David;LEI Zhen-tian;WATSON Bonnie;ZHOU Nong;College of Life Science & Engineering;Chongqing Three Gorges University;The Samuel Roberts Noble Foundation;

..............page:139-142

Dynamic accumulation of flavonoids and β-carotene in leaves of Perilla frutescens at different stages of development
XIANG Fu;JIANG An-na;XIANG Jun;FANG Yuan-ping;FU Jian-qiang;WANG Shu-zhen;Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization;Huanggang Normal University;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains;

..............page:143-146+151

Effect of lipoxygenase on the intramuscular lipid oxidation in pork due to high pressure treatment
HUANG Ye-chuan;LI Feng;YAN Cheng;College of Life Science and Engineering;Southwest University of Science and Technology;

..............page:147-151

Preliminary research on the antimicrobial mechanism of Dictyophora echinovolvata extracts against Listeria monocytogenes
LAN Wei-qing;CAO Yi;CHEN Yan;PAN Ying-jie;SUN Xiao-hong;College of Food Science and Technology Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;

..............page:152-155+160

Effect of different fixing methods on the quality of selenium-enriched matcha
CAI Jian-xiong;REN Jing;LI Chun-fang;WANG Wei-tao;WEI Xin-lin;WANG Yuan-feng;College of Life & Environment Science;Shanghai Normal University;

..............page:156-160

Comparison of taste compounds in pork from four different breeds
PAN Jian;YANG Jun-jie;ZHU Shuang-jie;WU Ze-yu;Engineering Research Center of Bio-Process;Ministry of Education;Hefei University of Technology;School of Biotechnology and Food Engineering;Chuzhou University;

..............page:161-164+174

Effect of the flavonoids from chestnut flower on antioxidant activity and cellular viability of Hela line
CHEN Ya-lan;WANG Xue-qing;LI Yue-jiao;SONG Wen-jun;WANG Su-ying;ZHAO Guo-qiang;FU Qing-wei;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Qianxi Chestnut Industry Research and Development Center;

..............page:165-168+179

Optimization of fermentation conditions for antiaflatoxin ingredient by marine actinomycete strain MA03 using sweat potato residue with response surface methodology
LI Ping;YAN Pei-sheng;School of Municipal and Environmental Engineering;Harbin Institute of Technology;School of the Ocean;Harbin Institute of Technology;

..............page:169-174

Study on the hydrolysis of proteins in the process of Shaoxing sufu fermentation and the influence on white particles in products
ZHU Hong-kang;SUN Jun-yong;LU Jian;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;School of Biotechnology;Jiangnan University;Industrial Technology Research Institute of Jiangnan University in Suqian;

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

Cloning and sequence analysis of aromatic aminotransferaseⅠgene from Saccharomyces cerevisiae
LIU Xiao-rong;GUO Li-qiong;LIN Jun-fang;KANG Lin-zhi;XU Xiao-wei;WEN Yuan-hua;CHEN Bin;LI Ying-yin;Institute of Food and Biotechnology;College of Food Science;South China Agriculture University;Department of Food;Guangdong Industry Technical College;Alchemy Biotechnology Co.Ltd.of Guangzhou City;

..............page:180-183

Study on Geotrichum candidum biomass detection methods in fermentation process
ZHANG Liang-yu;ZHAO Qiang-qiang;HAO Ling-zhen;LIU Zhu-bing;GUAN Bin;KONG Qing;FAN Jin-shi;College of Food Science and Engineering;Ocean University of China;College of Chemical Engineering;Qingdao University of Science & Technology;

..............page:184-188+193

Research and development of kefir without thickeners
WANG Hao;YANG Bo-wei;XU Zhi-yuan;LIU Zhen-min;ZHANG Hui;State Key Laboratory of Dairy Biotechnology;Technology Center;Bright Dairy & Food Co.Ltd.;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Shanghai Deno Products Testing Service Co.;Ltd;

..............page:189-193

Optimization of progress for water soluble dietary fiber from rice bran with ultrasonics-enzymatic method by response surface methodology
ZHU Feng-xia;LIANG Ying;LIN Qin-lu;DENG Xue-liang;LIU Ying;LU Qian;WANG Rong;National Engineering Laboratory for Rice and By-product Deep Processing;Center South University of Forestry & Technology;

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

Study on proteolysis of yak milk hard cheese effect of milk-clotting enzymes types during ripening period
WANG Ling;LIANG Qi;SONG Xue-mei;ZHANG Yan;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Product Engineering Laboratory of Gansu;

..............page:199-204+211

Study of affinity partition behavior of papain in PEG-IDA-Fe³⁺/（NH₄）₂SO₄ aqueous two-phase system
PENG Jian;ZHANG Hai-de;DONG An-hua;XU Ying-hao;CAI Tao;WANG Wei-tao;LIU Chang-ling;Department of Food College;Hainan University;

..............page:205-211

Study on the influencing factors of fermentation of Antarctic krill shells with Lactobacillus plantarum L-45
JIANG Qi-xing;CHEN Xue-jiao;XU Zhao-bin;XU Yan-shun;LIU Fu-jun;YU Pei-pei;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;Liaoning Province Dalian Ocean Fishery Group;

..............page:212-215

Isolation and screening of antagonism yeast against mango Colletotrichum gloeosporioides
LUO Shan-shan;WANG Run-han;WAN Bin;SHAO Yuan-zhi;College of Food Science and Technology;Hainan University;

..............page:216-219

Immobilization and enzymological property of pectinase on the magnetic composite support
LIN Jian-cheng;CHEN Yue-li;College of Environment & Biological Engineering;Putian University;

..............page:220-224+228

Identification and tolerance analysis of a large plasmid determined cadmium resistance Pseudomonas sp.
HOU Jin-hui;CHEN Ji-shuang;DING Ai-jun;HU Yan-hua;Jiangsu Dafeng Harbor Holdings Limited;Nanjing University of Technology;Xuzhou Institute of Technology;

..............page:225-228

Study on the virulence gene expression of foodborne Listeria monocytogenes(Lm319) in four kinds of broth
KANG Chun-yu;YU Hong-wei;GUO Run-fang;JIA Ying-min;YAO Zhen-yu;College of Food Science and Technology;Agriculture University of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;

..............page:229-234

Optimization of solid fermentation conditions of marine Penicillium expansum for producing salt tolerant pectinase
WU Shuang;ZHANG Min;PAN Ren-rui;CAI Jing-min;College of Life Sciences;Anhui Agricultural University;School of Biological and Environmental Engineering;Hefei University;

..............page:235-238+248

Construction and expression on prokaryotic expression vector of pfs gene together with recombinant protein purification
MENG Xiang-chen;YANG Jie;ZHAO Ri-hong;HU Zi-yi;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;

..............page:239-243+253

Optimization of extraction technique of polysaccharides from tissue culture anoectochilus by response surface methodology
LIU Yun;TANG Jun-rong;XIN Pei-yao;KAN Huan;TAO Xiu-yan;College of Forestry;Southwest Foresty University;Key Laboratory of Biodiversity Conservation in Southwest China;State Forestry Administration;Southwest Forestry University;

..............page:244-248

Process optimization of γ-aminobutyric acid from germinated brown rice by circulating countercurrent extraction method
MA Tao;LIU Li-xia;ZHAO Xu;WANG Bo;LIU He;HUI Li-juan;HE Yu-tang;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science and Technology;Shenyang Agricultural University;Grain Science Research Institute of Liaoning Province;

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

Extraction process of Huidouba-protein by ultrasound and its inhibition on α-glucosidase
XU Wei;LI Jin;SHAO Rong;YAN Xiu-hua;WEI Ping;School of Chemical and Biological Engineering;Yancheng Institute of Technology;College of Biotechnology and Pharmaceutical Engineering;Nanjing Tech University;

..............page:254-259

Process optimization of PLC degumming and hydration degumming about rapeseed oil and the comparison of their effects
YE Zhan;RAN Yu-bin;HE Dong-ping;HU Chuan-rong;LUO Zhi;YASENG·Y S;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Dministration of Grain;Hubei OKing Star Grain and Oil Industry Co.;Ltd.;

..............page:260-265+270

Study on ultrasonic/microwave synergistic extraction of protein from soybean dreg
XIANG Yu-lin;XIANG Yu-xiu;WANG Li-peng;JIAO Yu-rong;Yulin University of Chemistry and Chemical Engineering;Qiqihar University Institute of Chemistry and Chemical Engineering;

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

Study on optimization of active carbon discoloration of pleateu summer vegetable processing wastewater by response surface analysis
MU Yu-wen;FENG Yu-qin;LI Chang-liang;LI Cui-hong;Agricultural Product Storage and Processing Research Institute;Gansu Academy of Agricultural Sciences;

..............page:271-274

Optimization of smoked processing of tilapia through response surface method
BAO Yu-ting;WANG Wei-min;CHEN Su-hua;ZHONG Si-yan;YAO Wen-ting;ZHANG Ke;College of Food Science and Technology;Guangdong Ocean University;

..............page:275-281+286

Optimization of extraction techniques of pectin from blood pomelo peel by response surface methodology
CHEN Jian-xuan;Zhangzhou Institute of Technology;Department of Food and Biology Engineering;Applied Technology Engineering Center of Fujian University for Further Processing and Safety of Agricultural Products;

..............page:282-286

Study on optimization of microwave-assisted extraction and chemical composition analysis of essential oil from Artemisia argyi leaves
BAO Yi-hong;DUAN Wei-li;WANG Fang;DENG Qi;SUN Yi-xuan;College of Forestry;Northeast Forestry University;Collaborative Innovation Center for Development and Utilization of Forest Resources;

..............page:287-292+298

Maillard reaction between chitosan and glucose in dry state
LI Yan-long;XIAO Jun-xia;HUANG Guo-qing;LUO Man;College of Food Science and Engineering;Qingdao Agricultural University;

..............page:293-298

Study on extraction and antioxidant activity of total flavonids from Polygonum chinense
DONG Yan-hui;School of Chemistry and Chemical Engineering;Guangdong Pharmaceutical University;

..............page:299-302+307

Effect of low salt on scallop quality in hot air drying
GUO Jie;BAI Feng-qi;LI Xiao-yan;WANG Jie;College of Food Science & Technology;Agricultural University of Hebei;

..............page:303-307

Microwave pretreatment of sunflower meal protein preparation of antioxidant peptides
DONG Cong;LI Fang;WANG Lin;MA Xiao-lan;XU Jia;KONG Ling-ming;College of Food and Pharmaceutics;Xinjiang Agricultural University;Xinjiang Institute of Light Industry Technology;

..............page:308-311+316

Study on the optimization of water extraction of oat antifungal protein by response surface anaylsis
SU Ri-na;ZHANG Mei-li;Food Science and Engineering College;Inner Mongolia Agricultural University;

..............page:312-316

Optimization of extraction process of polysaccharides from Glechoma longituba by Box-Behnken design-response surface method
JIANG Ning;LIU Xiao-peng;ZHANG Jun-xia;JIANG Ya-dong;DING Zhen-guo;LI Li;School of Biological Science and Technology;Hubei Institute for Nationalities;Postdoctoral Research Station;Nanjing Medical Co.;Ltd.;Nanjing Tongrentang Hongze Chinese Herbal Science & Technology Co.;Ltd.;

..............page:317-320+326

Optimization of extracting technique assisted by ultrasound-assisted extraction of oleanolic acid and ursolic acid from hawthorn
SUN Xie-jun;LIU Yu-chun;PAN Long-fei;XUE Xiao-xia;LI Xiu-xia;College of Chemistry;Chemical Engineering and Food Safety;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;

..............page:321-326

Study on property of lauryl sodium sulfate modified halloysite nanotubes-rapeseed protein blend film
ZHANG Wen-yu;CHENG Lan-ying;School of Materials Science and Engineering;Southwest University of Science and Technology;

..............page:327-329+339

Study on 6 additives of polypropylene packaging materials with different structure migrate to fatty food simulant
ZHOU Song-hua;LIN Qin-bao;LI Bo;WU Yu-mei;WANG Zhi-wei;Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institute;Packaging Engineering Institute;Ji’nan University;College of Chemistry and Chemical Engineering;Shanxi University;

..............page:330-334+362

Effect of different freezing rates on the quality change of Carica papaya L.
LIU Yan-chun;WANG Wei-min;SU Yang;SHANG Chao-jie;College of Food Science and Technology;Guangdong Ocean University;

..............page:335-339

Effect of simulating transportation vibration stress on the quality of “Saimaiti” apricot fruits
CHENG Xi;WANG Ying;XU Lu-ding;ZHU Xuan;College of Food Science;Xinjiang Agricultural University;

..............page:340-344+349

Effect of membrane lipid peroxidation reaction to jasmonic acid methyl ester(Me JA)and ethephon treatments for fresh-cut apple
YAN Yuan-yuan;HU Wen-zhong;JIANG Ai-li;CHEN Chen;MU Shi-yang;SUN Lu;College of Life Science;Dalian Nationalities University;

..............page:345-349

Effect of tea polyphenols on the quality of tilapia during superchilled storage
ZHANG Ke;GUAN Zhi-qiang;LI Min;WU Yang-yang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;

..............page:350-353+358

Effect of different varieties and root treatments on cooling preservation of fresh celery
PAN Jing-xian;XIA Zhi-hua;ZHOU Jing;College of Biology and Environment;Shanghai Normal University;

..............page:354-358

Study on laxative and regulating function for the intestinal flora of xylooligosaccharides
WANG Xin;ZHU Jing;LIU Jing;XIAO Lin;SUN Zhong-wei;CHEN Xiao-gang;LI Dong;Beijing Research Institute for Nutritional Resources;Key Laboratory of Shandong Province Straw Bio-refining Technology;

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

Screening the active fraction from Cyclocaryapaliurus(Batal.) Ijinskaja which inhibits α-glucosidase and study its effects on hyperglycemia in mice with type Ⅱdiabetes mellitus
LIU Jie;XIANG Yan-ru;DING Jia-yu;LIANG Qiao-li;School of Pharmacy;Nanjing University of Chinese Medicine;

..............page:363-365+369

Study on the effect of konjac glucomannan on preventing drunkenness and relieving alcoholism of mice
LIANG Na;QIN Qing-juan;ZOU Yong;ZHONG Chao-jian;ZHOU Bin;ZHONG Geng;School of Food Science;Southwest University;Grain and Oil Quality Supervision and Inspection Station;National Undergraduate Experiment Teaching Demonstration Center of Food Science and Engineering;Southwest University;

..............page:366-369

Effect of buckwheat on high-fat diet rat lipid metabolism
WANG Dan;SHEN Nan;YU Tian-long;GE Hong-juan;SONG Chun-mei;Department of Public and Health;Jilin Medical College;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;Department of Functional Experimental Science in Experimental Center;Jilin Medical College;

..............page:370-372+378

Separation and purification technologies of bioactive metabolites from Streptomyces
WANG Kai;LI Ting;SHI Rui-fang;LI Shi-weng;School of Chemical and Biological Engineering;Lanzhou Jiaotong University;Key Laboratory of Extreme Environmental Microbial Resources and Engineering Gansu Province;Cold and Arid Regions Environmental and Engineering Research Institute;Chinese Academy of Sciences;

..............page:373-378

The research progress of utilization and developmental trend on by-products from processing industry of fruit and vegetables
YANG Wen-jing;XU Tai-bai;FENG Xu-qiao;CHENG Cheng;LV Jia-yu;HOU Yu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;

..............page:379-383

The progress of radioprotective effect of polyphenol compounds aganist ionizing radiation
LI Hui;WANG Zhen-yu;BAI Hai-na;School of Chemical Engineering & Technology;Harbin Institute of Technology Institute of Extreme Environment Nutrition and Protection;Harbin Institute of Technology;

..............page:384-388+399

Progress on the physiological functions and synthesis pathways of lactic acid bacteria exopolysaccharide
QIN Xiao-meng;ZHANG Yuan-sen;LIU Chen-jian;ZHANG Kun-lin;YANG En;Kunming University of Science and Technology;Faculty of Life Science and Technology;

..............page:389-393+399

Review on research progress of esters in wine
WEI Guang-xin;YANG Xiao-tian;ZHOU Yong-wen;ZENG Fan-kun;ZHANG Wei-guang;College of Food Science;Southwest University;Chongqing Jinlifang Winery Co.Ltd.;

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

shi pin xing ye ren cai ku

..............page:400