Science and Technology of Food Industry 2015 Issue 3 zhong guo nai ye jin ru yan dong mian lin yan jun kao yan ( shang ) nai ye fa zhan xing shi fen xi bao gao

Effect of sugar alcohols on the functional characteristics of raw egg mixtures and the qualities of sugar- free sponge cake
HAO Yue-hui;TANG Xiao-juan;HUANG Wei-ning;JIA Chun-li;ZHANG Luan;LI Ning;Akihiro Ogawa;State Key of Food Science and Technology;Jiangnan University;Baiho Bake Biotechnology International;Inc.;Mitsubishi- Kagaku Foods Corporation;

..............page:49-53+59

Study on the dynamic accumulation of taurine in four shellfish flesh of Jiangsu east costal and the appropriate harvest times
LI Na;WANG Xin-zhi;WU Hao;YI Rui-zao;LIU Rui;WANG Ling- chong;HE Bei-bei;XIE Dong-yun;CHEN Tao;Jiangsu Key Laboratory of Research and Development in Marine Bio-resource Pharmaceutics;Nanjing University of Chinese Medicine;Jiangsu collaborative Innovation Center of Chinese Medicinal Resources Industrialization;The 3rd Institute of Oceanography State Oceanic Administration;

..............page:54-59

Preparation and antioxidant properties of low molecular weigh hyaluronic acid from tilapia eye
GAO Rui- chang;CHEN Hui;LI Lai-hao;YU Gang;WU Yan-yan;HU Xiao;CHEN Sheng-jun;School of Food and Biological Engineering;Jiangsu University;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;

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

Determination of contents,antioxidant and antibacterial activity of grapefruit extracts
ZHANG Fang;JIANG Yuan- yuan;YANG Yang;ZHANG Li;College of Biology and Science;Sichuan Agricultural University;

..............page:65-69+73

Effect of irradiation pretreatment on the formation of acrylamide in the model system of glucose and asparagine
SHI Yan;LIU Jun-kai;TU Zong-cai;WANG Hui;HUANG Xiao-qin;YAO Si- hua;CHEN Zhi-wei;ZHANG Qiu;State Key Laboratory of Food Science and Technology and Department of Food Science and Engineering;Nanchang University;College of Life Science;Jiangxi Normal University;

..............page:70-73

Preparation of gallnut tannins liposome and its quality evaluation
WU Xiao- xia;LI Jian- ke;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:74-77+81

Study on effect of ultrasound treatment on calpain activity of spent laying duck muscles
QIN Wei- dong;MA Li- hua;CHEN Xue- hong;WANG Jia- jun;Food Engineering School of Xuzhou Institute of Technology;

..............page:78-81

Study on the taste compounds and the contributions to taste of cultured large yellow croaker
WENG Li- ping;ZHAO Yun;CHEN Fei-dong;XU Kun-hua;Hangzhou Academy of Agricultural Sciences;Institute of Aquatic Products Processing;Zhejiang Gongshang University;

..............page:82-85+90

Effect of postmortem chilling time on the heat- induced gelation properties of beef homogenate
LIU Meng;YU Xiao- ling;WANG Zi-yan;Department of Food Science and Technology;Henan Institute of Science and Technology;

..............page:86-90

Rheological properties of Jinqian mushroom
WANG Jun- hui;XU Jin- long;DU Yi- qun;LIU Yong;WANG Hao;School of Biotechnology and Food Engineering;Hefei University of Technology;

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

Analysis of the anthocyanin profiles and anti- TGEV activity from purple cabbage
LEI Yong- dong;WEI Xiang-li;LUO Xiao-ling;TONG Jun-mao;ZHAO Xiao-yan;Supervision and Testing Center for Food Quality Ministry of Agriculture;College of Food;Shihezi University;Beijing Academy of Agriculture and Forestry Science;

..............page:95-98

Study on the Anthocyanin and Bovine Serum Albumin interaction based on Stern- Volmer Equation and Tachiya model
SONG Lan- lan;ZHOU Rui;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:99-104

Effect of incorporation of oat bran on noodle quality
ZHANG Dong- xian;XIANG Yi;CHEN Yong-qiang;ZHAO Guo-hua;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

..............page:105-109

Factor analysis and cluster analysis of adaptability of raw material for instant rice
WANG Li;ZHANG Xin- xia;YANG Xiao- na;WANG Ren;CHEN Zheng- xing;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;

..............page:109-115

Breeding study of Lactobacillus Thermophilics induced by X- ray for L- lactic acid production
WU Qing- hua;CHEN Ji-hong;ZHANG Zhen;LI Wen-jian;HU Wei;WEI Zi-hao;LIU Jing;WANG Shu-yang;College of Food Science and Engineering;Gansu Agricultural University;Institute of Modern Physics;Chinese Academy of Sciences;Engineering Laboratory of Radiation and Mutation Breeding;

..............page:116-118+127

Study on the purification of inulin with macroporous ion exchange resin
FAN San- hong;LI Jing;WANG Ya- yun;HU Ya- nan;College of Life Science;Shanxi University;

..............page:119-122+127

Effect of Maillard reaction on the stability of Ovalbumin
JIN Ting;BI Hai- dan;FENG Xiao- hui;YU Bin;College of Life Science;Zaozhuang University;

..............page:123-127

Study on the preparation and physicochemical characteristics of taro starch acetate
WANG Xiao- dan;LU Guo- quan;CHANG Yin- zi;College of Food and Agriculture;Zhejiang Forestry University;

..............page:128-132+136

Physico- chemical and structural characterization of polysaccharide CVP- Ⅱ₂ from Catathelasma ventricosum
GAO Cheng- lin;ZHANG Xiao- shuang;CHEN Jian;College of Light Industry and Food Science South China University of Technology;

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

Study on microwave- assisted extraction process of polysaccharides and antioxidant activities from Malus halliana koehne
WEI Qiang;JIANG Dun- qing;JI Xiao- ying;QIU Zhen;XU Fei;Pharmacology college;Anhui Xin Hua University;

..............page:137-141+150

Expression and functional analysis of an alternative sigma factor,lsig B of Streptomyces rimous in E.coli
CAO Nan;GUO Mei- jin;XIAO Ci-ying;College of Biotechnology;East China University of Science and Technology;

..............page:142-146+150

Rrapid detection of Salmonella spp.by SYBR Green I real- time polymerase chain reaction
GENG Rui;LIU Ji-chao;Bei Jing Yu Cai School;Beijing Sanyuan Foods Co.;Ltd.;

..............page:147-150

Optimization of medium for the production of α- pinene by the recombinant Escherichia coli
REN Meng;GAO Guo-fu;XIAN Mo;YANG Jian-ming;School of Life and Sciences;Nan Jing Agricultural University;CAS Key Laboratory of Bio- based Material;Qingdao Institute of Bioenergy and Bioprocess Technology;Chinese Academy of Sciences;School of Life and Sciences;Qing Dao Agricultural University;

..............page:151-155+162

Optimization of conditions for CMCase activity of cellulase detected with DNS method for Streptomyces griseorubens( JSD-1)
LUO Yan- qing;ZHANG Dan;FENG Hai- wei;CHAI Xiao- tong;ZHI Yue- e;ZHOU Pei;School of Agriculture and Biology&Bor S.Luh Food Safety Research Center;Shanghai Jiaotong University;Key Laboratory of Urban Agriculture;Ministry of Agriculture;

..............page:156-162

Screening and identification of lactic acid bacteria with degrading nitrite and cholesterol from Laminaria japonica
CHU Xuan;GUO Li-qiong;YE Zhi-wei;CAO Lv;LIU Ying-li;LIN Jun-fang;College of Food Science;South China Agricultural University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;

..............page:163-167+177

Effects of different kinds of aqueous herbal extracts on submerged fermentation and product activity of Paecilomyces cicadae
WEI Chao- yang;HE Liang;LI Wei-qi;SHAO Shuang-shuang;FENG Yi-li;CHENG Jun-wen;College of Life Sciences;Zhejiang University;Institute of Biological Technology;Zhejiang Forestry Academy;Sir Run Run Shaw Hospital;School of Medicine;Zhejiang University;

..............page:168-171+177

Development of PCR- DHPLC detection method for five types of Staphylococcal enterotoxin genes
CHEN Bin;WANG Ying;ZHENG Jing;HUANG Xiao-rong;LIN Jie;PENG Hua-yi;SHAO Bi-ying;Fujian Entry-Exit Inspection and Quarantine Bureau;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;College of Food Sciences;Fujian Agriculture and Forestry University;

..............page:172-177

Optimization of cell preparation technology for high RNA content Beer Yeast QH633
ZHANG Zi- jian;JIANG Jian- mei;SHU Yuan;WU Zhen;Tangshan TOP Bio-technology co.;ltd.;Tangshan Engineering Research Centre for Biological;Tangshan TOP Bio-technology co.;.ltd.;Tangshan Engineering Research Centre for Biological;

..............page:178-181

Isolation and identification of acid- producing lactic acid bacteria from tofu acid whey
QIAO Zhi- hong;LI Yan-fang;XU Rong-hua;JIANG Hui;ZHANG Qi;XIU Yu;Tourism Insititute of Beijing Union University;Beijing Municipal Food and Wine Products Quality Supervision and Inspection Station;

..............page:182-185+189

Interactions of lactic acid bacterium and yeasts isolated from Xinjiang traditional fermented dairy products
YU Lan;Tabusi·MANAER;Xinhua·NABI;Department of Pharmacology;Xinjiang Medical University;

..............page:186-189

Effect of inoculated fermentation on physicochemical characteristics of Yinmi flour and quality of rice noodles
CHU Qian- mei;LI Shu- yi;HU Bei;WANG Wen- wen;XIE Bi- jun;SUN Zhi- da;College of Food Science and Technology;Huazhong Agricultural University;

..............page:190-194

Effect of production auxiliary materials of infant rice formula powder on enzymolysis processing
LIU Mei- sen;LIN Han- qing;GAO Li- xiao;ZHANG Xiang- yang;HE Xiao- yong;ZHANG Zhi- fen;ZANG Cheng- guo;HUANG Min;Shenzhen Weicky Biotechnology co.LTD.;

..............page:195-198

Study on the optimization of extracting polysaccharides from Eucommia male flowers tea by response surface methodology and the antioxidant evaluation
ZHU Li- rong;WU Ping-ping;YANG Da-wei;DONG Juan-e;College of Life Sciences;Northwest A&F University;Investigation and Planning Institute of Shanxi Forestry;Pingli Guxianhu ecological breeding Co.;Ltd.;

..............page:199-203+213

Study on processing technology of bananas biscuits
LI Ming- juan;ZHANG Ya-yuan;YOU Xiang-rong;SUN Jian;LI Zhi-chun;WEI Ping;YANG Mei;HE Xue-mei;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;Guangxi Crop Genetic Improvement and Biotechnology Laboratory;

..............page:204-208+213

Study on preparation of apple and carrot paste for infants and the characteristic of its texture
XU Xin- jie;DENG Dan-wen;ZHANG Bin;ZHANG Zhao-min;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Jinyuan Agriculture Development Company Limited;

..............page:209-213

Analysis and extraction for polyphenols in apple juice of pre- pressing fruit
DENG Hong;ZHAO Xi- xi;XIA Qiu- min;GAO Dan;MENG Yong- hong;GUO Yu- rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:214-218+222

Camellia oleifera seed oil recovery from emulsion through alkaline demulsificatication
LI Shi- ke;LI Chun-yang;ZENG Xiao-xiong;Nanjing Agriculture University;Food College;Institute of Agro- Food Science and Technology;Jiangsu Academy of Agriculture Science;Jiangsu Cereals and Oil Quality Control and Processing Technology Important Laboratory;

..............page:219-222

Study of preparation and purification process of antihypertensive peptides from Yak milk casein
SONG Li;SUN Wen-jing;JI Yin-li;FENG Dan;LIU Gong;XIE Xiao-dong;Gansu;Hua Ling Biotechnology Research Center;GGansu;Hua Ling Biotechnology Research Center;school of basic medical sciences;Lanzhou University;

..............page:223-227

Optimization of extraction process of polysaccharides from Blueberry leaves by response surface methodology
LI Ying- chang;WANG Ya-li;QI Feng-yuan;ZHANG Xiao;LI Zuo-wei;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:227-231

Preparation and performance studies on the microencapsule of perilla oil entrapped with complex coacervation
CHEN Lin;LI Rong;ZHANG Lu-jie;JIANG Zi-tao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:232-238

Research of processing optimization of almond oil by subcritical butane using response surface method
MA Yan;ZHANG Jian;ZHANG Qian;MENG Yi- na;ZOU Shu- ping;XU Ming- qiang;ZHANG Ping;Xinjiang Academy of Agricultural Sciences Storage and Processing Institute;

..............page:238-241

Study on flavonoids extraction technology from Chaenomeles Speciosa pomace of Chongqing
WEI Zheng-xin;LIU Shi-yao;BIAN Jing-jun;CAI Juan;PAN Xue-zhen;ZHANG Dan;BAI Zhi-Chuan;Southwest university Institute of Gardening;

..............page:242-245+249

Enzymatic preparation of protein from sesame cake
MA Xiao- ke;WANG Zhen- bin;ZHU Meng-xin;LIN Xiao-ming;WANG Lin;WANG Gan;School of Food and Biological Engineering;Jiangsu University;

..............page:246-249

Study on the crust for snow skin mooncake preparation
ZHANG Yong- qing;ZHANG Rui;TIAN Shui-quan;College of Food and Biological engineering;Xuchang University;College of Chemistry and Chemical engineering;Xuchang University;

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

Optimization of fermentation conditions of Malus micromalus Makino brandy by response surface methodology
YANG Hui;YANG Man;College of Life Science & Engineering;Shaanxi University of Science & Technology;Yulin City Haihong fruit Engineering Technology Research Center;

..............page:254-259+265

Extraction and purification of fucoxanthin from Undaria Pinnatifida
ZHOU Wei- song;YANG Yan;LIU Ming-she;Ningbo Tianhong Biotech Co.;Ltd;North University of China;

..............page:260-265

Technical optimization on supercritical CO₂ extraction of rose essential oil
DAI Lin;SHAN Yin- hua;WANG Zhi- xiang;HUANG De- chun;College of Pharmacy;China Pharmaceutical University;

..............page:266-269+274

Optimal microwave extraction conditions of total triterpenoids from Volvariella volvacea mycelia by response surface methodology
GE Fei;SHI Bei-jie;GONG Qian;ANG An-na;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:270-274

Optimization of process for microwave- assisted extraction of polyphenols from burdock and its antioxidant activity
CAI Xi- tong;FAN Jin- bo;FENG Xu-qiao;HOU Yu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;

..............page:275-280

Effect of calcium ascorbate as sodium chloride substitute on the quality of pork
ZHAO Qin;ZHANG Li- yan;College of Light Industry and Food Sciences;South China University of Technology;

..............page:281-284

Effect of tea polyphenols on the rheological properties of two kinds of dough
HU Jian- hui;SHEN Jian- xia;ZHANG Lei;YANG Xing- min;College of Horticulture;Qingdao Agricultural University;

..............page:285-288

Research of application of soybean protein in the non- dairy creamer
XU Zhen- bo;WANG Xing-guo;Wilmar Biotechnology R&D Center Co.;Ltd;School of Food Science and Technology;Jiangnan University;

..............page:289-292+384

The research of removal Listeria monocytogenes biofilms with ultrasonic treatment
LI Yan- jie;ZHU Xiao-hua;YANG Gong-ming;Guangdong Food and Drug Vocational College;College of Food Science;South China Agricultural University;

..............page:293-296+384

Comparative analysis of aroma characteristics of three kinds of Taiwan oolong tea from different fermentation degree
LIAN Ming;LV Shi-dong;WU Yuan-shuang;ZHOU Jiang-sheng;HE Yi-long;WANG Chen;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;

..............page:297-302

Analysis of near infrared spectroscopy of jujube sugar content by genetic algorithms
PENG Yun- fa;ZHAN Ying;PENG Hai-gen;LIU Fei;LUO Hua-ping;School of Mechanical and Electrical Engineering;Tarim University;The Key Laboratory of Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region;

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

Determination of acetamiprid in soil and cabbage by dispersive solid phase extraction and high performance liquid chromatography tandem mass spectrometry
QIN Di;YANG Xin;WANG Jing;JIN Fen;SHAO Hua;WEI Shan-shan;Harbin Institute of Technology;The Chinese Academy of Agricultural schences;

..............page:308-310+315

Study on the phenol- sulfuric acid determination method of alkali- insoluble yeast cell wall polysaccharides
ZHOU Li- ming;ZHANG Yong;College of Life Science;Shangrao Normal University;

..............page:311-315

Detection of adulteration of animal meats from different sources by near infrared technology
ZHANG Yu- hua;MENG Yi;JIANG Pei-hong;ZHANG Ying-long;ZHANG Yong-mei;Shandong Institute of Commerce and Technology;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;National Engineering Research Center for Agricultural Products Logistics;

..............page:316-319+334

Simultaneous determination of vitamin A and different configuration of vitamin E in vegetable oils by HPLC
JIANG Bo;HU Wen- zhong;LIU Chang-jian;JIANG Ai-li;WANG Yan-ying;GAO Lin;College of Life Science;Dalian Nationalities University;

..............page:320-323+334

A fast method to identify Phenolphthalein added illegally added to diet pills by Raman Spectroscopy
LI Zhi- cheng;LIU Xiao-ling;GAN Sheng;SHI Xiao-guang;College of Light Industry and Food Science;Guang Xi University;Guangxi Institute For Food and Drug Control;

..............page:324-326+330

Effect of temperature on the storage properties of antarctic krill meal
YUAN Yue;XU Zhao-bin;YANG Xian-shi;LI Xue-ying;CHI Hai;HUANG Hong-liang;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Liaoning Province Dalian Ocean Fishery Group of Corp.;

..............page:327-330

Stability of green asparagus juice treated with thermal pasteurization during chilled storage
CHEN Xue- hong;QIN Wei-dong;MA Li-hua;ZHENG Yong-hua;GAO Dan-dan;College of Food Engineering;Xuzhou Institute of Technology;College of Food Science and Technoloty;Nanjing Agricultural University;

..............page:331-334

Research of micro- perforated plastic film storage performance of green soybean at different temperature
JING Hong- peng;ZHANG Xu;GUAN Wen-qiang;MO Jia-qi;WU Xin-ling;ZHAO Fei;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;Tianjin Crops Research Institute;

..............page:335-339+344

Effect of different level of injury on ginger antioxidant content and antioxidant capacity
LI Jia- hui;JIANG Ai- li;HU Wen-zhong;CUI Xiao-ting;CHEN Dan;College of Life Science;Dalian Nationalities University;

..............page:340-344

Influence on chilling injury and quality of postharvest 86-1 Hami melon( Cucumis melo L.) fruit under different storage temperatures
ZHANG Ting;CHEN Juan;PAN Yan;XU Bin;ZHENG Su-hui;CHE Feng-bin;Research Institute of Farm Products Storage and Processing;Xinjiang Academy of Agricultural Sciences;Institute of Food and Medicine Science of Xinjiang Agricultural University;

..............page:345-348

Study on the correlation analysis of moisture and texture of Kyoho grape during storage at room temperature
ZHU Dan- shi;ZHANG Qiao-man;GE Yong-hong;CAO Xue-hui;LI Jian-rong;MENG Xian-jun;Research Institute of Food Science;Bohai University.College of Chemistry;Chemical Engineering and Food Safety;Bohai University.Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;

..............page:349-352+356

Effect of N,O- carboxymethyl chitosan coating on storage and shelf- life quality of Okubo Peach
LIANG Zhi- hong;LIU Gang;WANG Jun- yu;LV Ying- zhong;LI Xiao-ping;Pomology Institute;Shanxi Academy of Agricultural Sciences;

..............page:353-356

Analysis of nutritional composition and evaluation of nutritional quality for white jade snail
HUANG Dong- hai;XIANG Dong-shan;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;Hubei University for Nationalities;School of Chemical and Environmental Engineering;Hubei Minzu University;

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

Evaluation of the effect of mixed zhen gan drinks on chemical liver injury
YU Shan;ZHANG Feng- qing;JIE Song-lin;College of Chemistry and Life Science;Changchun University of Technology;

..............page:360-362

Effect of fructooligosaccharides on the growth and metabolism of Lactobacillus casei
ZHANG Xiao- feng;LI Wan;LI Wen- jie;SHI Bao- qing;WANG Qi;Department of Nutrition and Food Hygiene;College of Public Health;Zhengzhou University;

..............page:363-366+371

Effect of amino acid composition and content on the nutritional value and flavor of Dandelion during the fermentation process
ZHANG Ting;YANG Bo;LUO Rui-ming;ZHANG Wei-wei;LIU Yang;WANG Wei;College of Agricultural;Ningxia University;College of Life Science;Ningxia University;

..............page:367-371

Effect of Auricularia polytricha powder with different mesh on obese rats induced by high fat diet
HUANG Wen- li;LI Qiang;CHEN Zu-qin;CHEN Cheng;CAI Ping-zhong;ZHENG Lin-yong;Biotechnology and Nuclear Technology Institute;Sichuan Academy of Agricultural Science;College of Life Sciences;Sichuan University;Sichuan Academy of Agricultural Science;

..............page:372-374+378

Research progress in the role of ethylene as signal molecule and regulation of physiological metabolism in postharvest fruits and vegetables
MU Shi- yang;HU Wen-zhong;JIANG Ai-li;YAN Yuan-yuan;FENG Ke;College of Life Science;Dalian Nationalities University;College of Life Science and Biotechnology;Dalian University of Technology;

..............page:375-378

Research progress in the phage display technology mapping epitope for major food allergens
YUAN Shui- lin;LI Xin;CHEN Hong-bing;GAO Jin-yan;XIONG Ding;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sino- German Joint Research Institute;Nanchang University;

..............page:379-384

Research progress in detection methods of malachite green and its metabolites residues in aquatic products
LI Xiu- xia;LI Jiao;SUN Xie- jun;FENG Yan- bo;JI Xiao- lin;LI Shuang;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:385-388+393

Research advances in postharvest softening mechanism of table grape
ZHU Dan- shi;ZHAO Li-hong;GE Yong-hong;CAO Xue-hui;LI Jian-rong;MENG Xian-jun;Research Institute of Food Science;Bohai University.College of Chemistry;Chemical Engineering and Food Safety;Bohai University.Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;

..............page:389-393

Formation and characteristics of the main roasted coffee flavour compounds
LV Wen- jia;LIU Yun;YANG Kai-zhou;ZHAI Xiao-na;LIU Fei;ZHANG Chun-yue;LENG Xiao-jing;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Chocolat Coffee Co.;Ltd.;

..............page:394-400

shi pin gong ye ke ji kuo zeng shen gao zhuan jia de tong zhi

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