Science and Technology of Food Industry 2015 Issue 6 Authoritative release

Simultaneous determination of four α-dicarbonyls in food by RP-HPLC-DAD
WU Tai-gang;HUANG Cai-huan;BAI Wei-bin;QIU Rui-xia;LIU Liu;ZHANG Zhen-hua;OU Shi-yi;Department of Food Science and Engineering;Ji’nan University;

..............page:58-61+65

CdTe as fluorescent probe to determine the mixed amino acids in Luohanshen
ZHANG Xiu-jing;Chemistry and Chemical Engineering Faculty in Heze College;

..............page:62-65

Determination of mineral elements of burdock tea by microwave digestion ICP-OES
ZHANG Fan;CUI Yan;LIU Lian-li;WANG Li-li;ZHANG Yan-ping;Center for Science & Experiment Technology;Bohai University;

..............page:66-68

Determination of squalene in edible oils of plant and animal by gel permeation chromatography-gas chromatography method
WANG Li-ping;LIN Chen;FANG Jun;CAI Da-chuan;LIN Ze-peng;FANG Li;WU Ling-tao;LI Xue-ying;Guangdong Provincial Public Laboratory of Analysis and Testing Technology;China National Analytical Center Guangzhou;

..............page:69-71

Isolation,identification and drug susceptibility experiment of Salmonella from duck eggs in some parts of Sichuan
LIU Shao-wen;GUO Chun-hua;MA Xiao-long;BAI Xue;ZHANG Zheng-fan;LI Wen-juan;College of life Science and Technology;Southwest University for Nationalities;

..............page:72-74+85

Study on the technology of identify the lactose adulteration in raw milk based on polarimetric method
ZHENG Xiang-hua;YANG Zi-jie;GONG Ji-jun;ZHANG Qing-yan;DENG Fang-ming;XIAO Lian-rong;Institute;Xiamen Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Engineering;Central South University of Forestry and Technology;Post-doctoral Working Station;Hunan AWA Dairy Co.;Ltd.;Post-Doctoral Mobile Station of Biology;Hunan Agricultural University;

..............page:75-77+89

Simple and easy method to identify artificial colors or natural pigment in red wine
HU Xiu-feng;KANG Xiao-ou;WEI Li-hong;LI Zhan-cheng;MEI Bo;ZHEN Yue;LIU Jing;ZHANG Qian;College of Chemistry and Environmental Science;Hebei University;

..............page:78-81+93

Photobleaching and thermostability studies on monascus red pigment absorbed by potato starch
LIU Li-zeng;DONG Shi-rui;LIAN Xi-jun;WANG Yan-yan;LV Jun-ying;School of Science;Tianjin University of Commerce;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;

..............page:82-85

Study on antioxidation stability of antioxidant peptide from Corbicula fluminea
LIU Jing-jing;WANG Ye;HAN Yao-ping;WANG Xue-feng;DAI Yang-jun;Department of Biology and Food Engineering;Changshu Institute of Technology;

..............page:86-89

Study on effect of different sterilization ways on the quality of roast lamb
LIU Ya-na;BATUER Abulikemu;JU Bin;ZHANG Hua;MA Jia-jia;College of Food Science and pharmacy;Xinjiang Agricultural University;

..............page:90-93

Recovery of walnut flavonoid in peeling wastewater of walnut kernel and its antioxidative activity
SONG Hao;ZHAO Sheng-lan;CHEN Chao-yin;LI Ru-rong;ZHANG Tian-cai;WU Wan-xing;SHI Dan-dan;Kunming University of Science and Technology;Yunnan University of Traditional Chinese Medicine;Dali Yangbi Walnut Co.;Ltd.;

..............page:94-98+103

Study on the effect of EGCG on the properties of fish skin collagen sheet
SHI Shi-min;LIU Nan-nan;LIU Hai-ying;School of Food Science and Technology;Jiangnan University;

..............page:99-103

Toxicological evaluation of polyphenol removal from hickory nuts by polyvinylpolypyrolidone(PVPP)
ZHOU Yu;HUANG Jian-qin;GAO Fei;WANG Xiang-jun;QIAN Yong-chang;Nurturing Station for the State Key Laboratory of Subtropical Silviculture;School of Forestry and Biotechnology;Zhejiang A&F University;

..............page:104-107+112

Extraction of β-sitosterol from Polygonum tinctorium Aiton and study on its antioxidation
JIANG Qiong-feng;YUAN Zhi-hui;LI Jin;HOU Yi-rong;Department of Life Sciences and Chemical Engineering;Hunan University of Science and Engineering;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources of Hunan South;

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

Study on correlation between short-medium chain fatty acid and goaty flavor
AI Dui;ZHANG Fu-xin;LI Yan-hua;SU Wei-li;YAN Hui-li;YU Ling-ling;College of Food Engineering and Nutritional Science of Shaanxi Normal University;Husbandry technology Promotion Center of Fuping County;

..............page:113-116+121

Preparation and structural characterization of carboxymethyl chitosan as a sugar cane juice clarifying agent
HE Hui-huan;XIE Zhi-rong;LIU Ji-dong;LIANG Xin-quan;Guangxi Vocational & Technical Institute of Industry;Mingyang Sugar Mill of Nanning Sugar Industry Ltd.;Institute of Light Industry and Food Engineering;Guangxi University;

..............page:117-121

Antioxidant activities of polysaccharides from rhizomes of the herb Curcuma phaeocaulis in vitro
GOU Xue-mei;WANG Qian;GAO Gang;ZHOU Yong-hong;YANG Rui-wu;College of life Science;Sichuan Agricultural University;Triticeae Research Institute;Sichuan Agricultural University;

..............page:122-125+130

Effect of corn particle size on the quality of wheat corn steamed bread
LI Wen-zhao;SHI Zong-yi;GAO Rui-fei;DU Yi-deng;CHI Ying-zhou;LI Wei-yun;RUAN Mei-juan;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;

..............page:126-130

Effect of gender on meat qualities of biceps femoris of Bamei lamb
ZHANG Hong-bo;JIN Zhi-min;LIU Shu-jun;JIN Ye;YUAN Qian;WANG Gui-yin;College of Food Science and Engineering;Inner Mongolia Agricultural University;Special Advancing Office of Graziery;Urat Middle Banner;

..............page:131-134+142

Effect of germination on physicochemical properties and chemical compositions of oats
YU Xiao-ni;LI Su-fen;LIU Jian-fu;School of Biotechnology & Food Science;Tianjin University of Commerce;

..............page:135-137+142

Study on the effect of carboxymethylation on properties of rice starch
PENG Li;LIU Zhong-yi;BAO Hao;QIAO Li-juan;CHEN Ting;Collage of Chemical Engineering;Xiangtan University;

..............page:138-142

Study on textual properties and rheological characteristics of tofu prepared from whole soybeans with magnesium chloride
WU Chao-yi;XIA Xiao-feng;CHENG Yu-liang;HUO Jian-ye;QIAN He;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:143-146+152

Study on purification of capsaicinoids from capsicum oleoresin
CAO Zhen-zhen;ZHOU Lin-yan;BI Jin-feng;LI Shu-rong;GUAN Yun-jing;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Beijing Vocational College of Agriculture;

..............page:147-152

Study on extraction of essential oil from Solidago canadensis L. and its antifungal activity on Botrytis cinerea
DING Yue;YE Ren-feng;OU Chang-rong;CAO Jin-xuan;SHAO Xing-feng;Department of Food Science and Engineering;Ningbo University;

..............page:153-156+165

Comparative analysis of fatty acids and flavor compounds Carassius auratus in Long Lake and Carassius auratus gibelio
DENG Bo-xin;ZOU Chao;LIANG Chen;CHENG Xiang-rong;XU Gang-chun;TANG Xue;School of Food Science and Technology;Jiangnan University;Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization;Ministry of Agriculture;Freshwater Fisheries Research Centre;Chinses Academy of Fishery Sciences;

..............page:157-161+170

The separation of acetic bacteria advantage lies in acid production and the grey relational analysis on its proliferation and acid production with ethyl alcohol
YE Ri-ying;WU Bin;CHEN Hai-yan;College of Food Science and Technology;Guangdong Ocean University;

..............page:162-165

Study on fermentation technology and its flavor of bayberry wine
SHI Chong-juan;LV Yu-feng;DU Jing;QI Ming-yue;FAN Liu-ping;School of Food Science and Technology;Jiangnan University;

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

Browning inhibition in polypeptides produced from the hydrolysis of wheat protein by proteases
QI Chun-jiang;SUN Chao;GU Zhong-hua;TIAN Qi-mei;MA Ye-sheng;Anhui Ruifuxiang Food Co.;Ltd.;

..............page:171-174+178

Study on comparison of three extraction methods of traditional fermented yak yogurt macro genomic DNA
XIE Jie;ZHAO Xin;QIAN Yu;CHEN Lian-hong;LI Jian;SUO Hua-yi;College of Food Science;Southwest University;Engineering Technology Research Center for Characteristic Food of Chongqing;Department of Biologica and Chemical Engineering;Chongqing University of Education;Institute of Qinghai-Tibetan Plateau;Southwest University for Nationalities;

..............page:175-178

Functional properties of protein hydrolysate abstained from spanish mackerel
SUN Xie-jun;LI Xiu-xia;CAI Lu-yun;FENG Yan-bo;TIAN Xin;LI Jia-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:179-184+189

Study on application research of douchi glycoprotein in yogurt
SHEN Xiao-lu;WU Lan-fang;GUO Shan-guang;LI Chun-ying;HUANG Shu-ting;JIANG Ai-min;College of Food Science;South China Agricultural University;Hebei University of Chinese Medicine;

..............page:185-189

Study on optimization on composite enzyme extraction process of inulin from Cichorium intybus L. by response surface design
ZHAI Dan-yun;CHEN Xing-du;CHEN Qing-an;NIU Jie;FENG Ping;ZHAO Li-li;YANG Xiao-li;Gansu Institute of Business and Technology;

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

Identification and optimization of fermentation conditions on an endophytic fungi SPE009 with high antibacterial activity from Ginkgo biloba
GE Fei;GONG Qian;SHI Bei-jie;HU Meng-jun;GUI Lin;Engineering Technology Research Center of Microbial Fermentation Anhui Province;Anhui Polytechnic University;Department of Microbiology and Immunology;Wannan Medical College;

..............page:195-199+202

Study on modified dietary fiber of mung-bean powder by fermentation
CHEN Hai-qiang;DU Bing;LIANG Zuan-hao;XIA Yu;YANG Gong-ming;YU Ming;Yangjiang Vocational and Technical College;College of Food Science;South China Agricultural University;Juxiangyuan Health Food Co.;Ltd.;

..............page:200-202

Screening of high quality acitic acid bacteria from grains of Sichuan bran vinegar and its characteristics of producting acid
SHAO Xiang-li;ZHAO Shuang;LIU Shu-liang;LI Jian-long;HU Xin-jie;ZHAO Qin;HE Li;DENG Wei-qin;HAN Xin-feng;College of Food Science;Sichuan Agricultural University;

..............page:203-207+211

Study on extraction of ginger oil in ionic liquid [Emim]OAc system
LIU Hui-hong;HU Fei;LI Ping-fan;College of Light Industry and Food Science;South China University of Technology;Opening Project of Center of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;

..............page:208-211

Effect of solid-state fermentation with Agaricus blazei on main nutritional components of grains
ZHAI Fei-hong;WANG Qi;LIU Yi;HAN Jian-rong;School of Life Science;Shanxi University;

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

Study on papain venison tenderizing methods
LI Li-jie;YANG Zhi-hua;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:216-219+234

Evaluation of Mut~+ and Mut~s Pichia pastoris phenotypes for expression of Fibrobacter succinogenes β-glucanase gene
YANG Yu-xia;LUO Yan-li;ZHANG Hui-ling;WANG Yan;CHEN Yong;PEI Jian-hua;Xinjiang Key Laboratory of Herbivore Nutrition for Meat & Milk Production;Xinjiang Agricultural University;Collage of Grassland and Enviroment Science;Xinjiang Agricultural University;

..............page:220-224+239

Mixed tartary buckwheat wine fermentation process by daqu and xiaoqu and analysis of flavoring component
XU Guo-jun;ZHANG Yu;CAI Xiong;CAO Jing-hua;ZHANG Jia-qing;SUN Hong-hao;CHEN Mao-bin;Key Lab of Fermentation Engineering;College of Bioengineering;Hubei University of Technology;Jian Li Liang Jiu Spirit Industry Co.;LTD. of Jingzhou;

..............page:225-229+244

Optimization of tea polysaccharide extraction from teaseed meal by response surface methodology
YE Zhan;HU Chuan-rong;HU Wan-hua;LUO Zhi;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Peptides Engineering and Technology Research Center;

..............page:230-234

Study on the extraction and antioxidant activity of total phenolic compounds from the seedpod of Nelumbo Nucifera Gaertn
ZHONG Yi-ping;XIA Dao-zong;HUANG Lan;WANG Si-wei;FANG Yue-juan;College of Pharmaceutical Sciences;Zhejiang Chinese Medical University;

..............page:235-239

Study on the low-salt fermentation process of the flavor aromatic grains squid
HE Jiong-ling;FANG Xu-bo;XIE Jia-ni;DING Wei-lu;TONG Lu-wen;School of Food Science and Pharmacy;Zhejiang Ocean University;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology;

..............page:240-244

Study on the purification of high-temperature peanut meal protein by the method of alcohol washing
ZHANG Hui-juan;LI Ying-ying;WANG Jing;LIU Ying-li;ZHOU Kai-wen;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;

..............page:245-250

Optimization of extraction conditions of Ursolic Acid from Ledum palustre L. by flash extraction using response surface analysis and properties analysis of Ursolic Acid
ZHANG Qiao-hui;PANG Jin-hui;CUI Jie;ZHAO Qiao-jiao;LI Jian-xia;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Lignocellulosic Chemistry;College of Materials Science and Technology;Beijing Forestry University;

..............page:251-256+261

Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method
WANG Xiao-qian;ZHONG Sai-yi;QIN Xiao-ming;ZHENG Hui-na;ZHANG Chao-hua;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;

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

Study on the producing technology of low-goaty flavor goat yogurt
SU Wei-li;ZHANG Fu-xin;AI-Dui;LIU-Ling;HOU Yuan-lin;College of Food Engineering and Nutritional Science of Shanxi Normal University;

..............page:262-264+268

Extraction of polyphenols from chestnut shell and the bioactivity of inhibiting α-glycosidase
LIU Li;TANG Xin-yue;ZHANG Xin-ke;WANG Jun-jing;OUYANG Jie;Department of Food Science and Engineering;College of Biological Science and Technology;Beijing Forestry University;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;

..............page:265-268

Study on optimization of extraction process for curcuminoids by response surface method and its antioxidant activity
ZHANG Yan;DUAN Xue-qin;GAO Gang;GOU Xue-mei;WANG Qian;DENG Jia-bin;ZHOU Yong-hong;YANG Rui-wu;College of Life Science;Sichuan Agricultural University;Triticeae Research Institute;Sichuan Agriculture University;

..............page:269-273+278

Optimization of braised pork processing based on fuzzy mathematic evaluation
WANG Rui-hua;ZHANG Wen-juan;CHEN Jian-chu;YE Xing-qian;LIU Dong-hong;College of Biosystems Engineering and Food Science;Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;

..............page:274-278

Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity
YANG Zhe;WAN Shan;ZHANG Qiao-hui;DONG Shi-bin;NING Ya-ping;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;

..............page:279-284

Study on ingredient composition and preservation characteristics of Pleurotus eryngii sausage
LU Fei;LI Yun-bo;SHI Shuang-qian;LI Bo;SUN Jun-liang;School of Food Science;Henan Institute of Science and Technology;

..............page:285-289

Extraction on green onions oil using simultaneous distillation and solvent extraction(SDE) and technology optimization
ZHANG Feng-fang;MA li;School of Bioengineering;Xihua University;

..............page:290-294

Optimization extraction of total flavonoids from stems of Silybum marianum by response surface methodology
YU Jin-yue;SUN Jing;LI Xin-hua;QI Xiao-jun;WANG Hai-na;Food College of Shenyang Agricultural University;

..............page:295-298+303

Optimization processes and textural properties study of banana yogurt
ZHENG Feng-jin;LIU Guo-ming;LI Jie-min;WEI Ping;SHENG Jin-feng;SUN Jian;LI Li;LING Dong-ning;Agro-food Science and Technology Research Institute;Guangxi Academy of Agricultural Sciences;

..............page:299-303

Study on adsorption performance of jujube core on methylene blue and basic fuchsin in aqueous solution
LIU Xia;ZHANG Zhi-fang;CHEN Bi;WEN Jun-feng;HUO Wen-lan;School of Chemistry and Chemical Engineering;Yulin University of Shaanxi;

..............page:304-308

Optimization ultrasonic extraction process of total saponins from Asparagus officinalis L. by response surface methodology
JIE Jing;SUN Gui-zhi;LIU Dong-lin;ZHANG Yong-gang;Department of Pharmaceutical Engineering;Wuhan Institute of Bioengineering;

..............page:309-312

Optimization of ultrasonic extraction technology of astaxanthin from Haematococcus Pluvialis
QI Ji-ying;YAO Yi-jing;CEN Qin;HAN Jing;ZHENG Shi-bin;Shenyang Pharmaceutical University;Shenyang Product Quality Supervision and Inspection Institute;

..............page:313-316+321

Effect of different packaging on the eating quality of beef during storage
DONG Yu-ying;LIU Xiao-xiao;LI Guan-hao;LI Yu-lin;LIANG Cheng-yun;Agricultural College of Yanbian University;Jilin Academy of Agricultural Sciences;National Beef Yak Industry Technology System Yanbian Experiment Station;

..............page:317-321

Study on stability of L-ascorbyl decanoate,L-ascorbyl laurate and L-ascorbyl palmitate
JIANG Chen;LIU Liu;HUANG Cai-huan;WANG Yong;YAN Ri-an;Department of Food Science and Engineering;Ji’nan University;

..............page:322-324+330

Electronic nose analysis on flavor changes of cooked rice made of rice treated with different pressures during cold storage
DUAN Xiao-ming;ZHANG Bei;FENG Xu-qiao;DONG Fu;CAI Xi-tong;FAN Lin-lin;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;

..............page:325-330

Effect of riboflavin in combination with hydroxypropyl methyl cellulose(HPMC) coating on quality and antioxidant activity in harvested Chinese bayberries during refrigerated storage
WANG Kai-tuo;LIAO Yun-xia;KAN Jian-quan;HAN Lin;MA Li;XU Kai;College of Life Science and Engineering;Chongqing Three Gorges University;College of Food Science;Southwest University;

..............page:331-336

Study on optimization of Penaeus vannamei to composite of biological preservation technology by response surface method
WANG Ling;TIAN Feng;XU Lu;TAO Miao-miao;College of Food Science and Technology;Guangdong Ocean University;

..............page:337-341+350

Study on antioxidant activity and quality of Pyrus communis L. during shelf-life
HOU Yu-ru;MIAO Fei;WANG Bao-gang;LI Wen-sheng;YANG Jun-jun;SHI Lei;Institute of Forestry and Pomology;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;

..............page:342-345+354

Evaluation of nutritive quality and nutrient components in muscle of Scatophagu sargus
SHI Yong-hai;ZHANG Gen-yu;ZHANG Hai-ming;XIE Yong-de;XU Jia-bo;LU Gen-hai;Shanghai Fisheries Research Institute;Shanghai Fisheries Technical Extension Station;

..............page:346-350

Effect of extracellular polysaccharides from Nostoc flagelliforme on the level of cytokine and antioxitation capacity of mice serum
FU Hong-lei;HOU Mao-Xia;SUN Zi-yue;YUE Li-fang;JIA Shi-ru;DAI Yu-jie;College of Biotechnology;Tianjin University of Science & Technology;

..............page:351-354

Analysis of amino acids in the fruit,fruit wine and jam of Actinidia arguta
QIN Hong-yan;ZHANG Bao-xiang;AI Jun;ZHAO Ying;LI Xiao-yan;YANG Yi-ming;ZHAO Hui;FAN Shu-tian;LIU Ying-xue;Institute of Wild Economic Animal and Plant of Science;CAAS;

..............page:355-358

Research progress in extraction,separation,purification and bioactivity of Pleurotus ostreatus polysaccharides
ZHU Cai-ping;ZHAI Xi-chuan;ZHANG Xiao;LI Lin-qiang;ZHANG Qing-an;WU Xiao-xia;DENG Hong;College of Food Engineering and Nutritional Science;Shanxi Normal University;

..............page:359-364+369

Studying progress of lactobacillus’ s responses in a variety of stress
WANG Xue-liang;HAN Xue;WANG Hai-juan;JING Xue-ping;LIU Cai-yun;ZHOU Yan;Food Science and Engineering College of Harbin Institute of Technology;Du Pont Nutrition Food Ingredients Co.;

..............page:365-369

Nutritional and health functions of blueberry and its development and utilization
HAN Peng-xiang;ZHANG Bei;FENG Xu-qiao;HUANG Xiao-jie;LI Meng-meng;YANG Fang-wei;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science and Engineering;Liaoning Medical University;

..............page:370-375+379

Advances in healthcare functions of Schisandra chinensis on healthy population
ZHANG Ying;CHEN Xiao-qiang;LU Qi;ZU Yuan-gang;GAO Yue;XIANG Feng-ying;Key Laboratory of Forest Plant Ecology;Ministry of Education;Northeast Forestry University;Provincial Engineering Laboratory of Eco-utilization of Biological Resources;Northeast Forestry University;

..............page:376-379

Research status and application prospects of organic acids in wine
MO Yan-xia;YIN Ju-yi;GU Xiao-jun;CHEN Mei-zhen;HE Wei-min;WU Wei-er;Ningbo Entry-exit Inspection and Quarantine Bureau;

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

Research progress in the mechanisms of lowering cholesterol of several common kinds of microorganisms
HUANG Run-ting;LI Zong-jun;WU Jing;College of Food Science and Technology Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;

..............page:385-390

Advances on pathogenesis-related proteins of postharvest fruits
XUE Yao-bi;ZHOU Ya-han;DENG Li-li;ZENG Kai-fang;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;

..............page:391-394+399

Evaluation of the functional properties of whole grains
TANG Ming-li;WANG Xiao-lin;CHEN Yan-jie;LIU Li-xia;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Grain and Oil Science and Technology Institute of Bohai University;

..............page:395-399

shi pin xing ye ren cai ku

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

gou yuan liao mai she bei xun dai li zhao he zuo kan zhan hui qing cha yue shi pin gong ye ke ji shi pin gong ye ke ji 2015 nian no.6 guang gao suo yin

..............page:415

2015 nian shi pin zhan lan hui yu gao

..............page:416