Science and Technology of Food Industry 2016 Issue 14 yi ke ji chuang xin ti sheng qi ye xing xiang tan suo xing ye fa zhan lu jing

Analysis of nutrition compositions and volatile compounds of two cereals from Tibet
HU Min;LIN Qin-lu;LUO Zhang;SUN Shu-guo;ZHANG Su-hong;WANG Ruo-hui;TANG Ze-jun;College of Food Science and Engineering;Central South University of Forestry and Technology;National Engineering Laboratory for Deep Processing of Rice and Byproducts;College of Food Science;Agriculture and Animal Husbandry College of Tibet University;

..............page:49-53+58

Optimization of pre- column derivatization condition of fatty acid by high performance liquid chromatography
YAN Kai- qin;SU Ke- ying;XU Yang- hui;TANG Jia- ying;WU Qing;College of Food Science;South China Agricultural University;

..............page:54-58

Analysis of volatile components of traditional fermented yak yogurt in the western Sichuan plateau
CHEN Juan;LI Jian;TANG Jun-ni;SHI Hui;XIE Jie;SUO Hua-yi;College of Life Science and Technology;Southwest University for Nationalities;College of Food Science;Southwest University;

..............page:59-62

Application of electronic nose technology in small yellow croaker freshness
BAI Li- juan;QI Xin;CHEN Yang;JIN Lei;College of Food Science and Engineering;Liaoning Medical University;

..............page:63-66+72

Study on the chemical components of volatile oil of Maca from different areas in Yunnan by GC- MS and multivariate statistical analysis
YANG Min;HE Yu-ping;YIN Qin-hong;ZHU Yan-qin;HUANG Shao-jun;DU Ping;Research Center for Analysis and Measurement;Kunming University of Science and Technology;College of Life Science;Kunming University of Science and Technology;

..............page:67-72

Simultaneous detection of Basic Oranges dyes and Basic Flavine O dye contents in non- fermented soybean products by HPLC wavelength program method
SUN Ji- tao;RUAN Chang- qing;LIU Wen-jing;ZHANG Xue-lu;LI Fang;ZHANG Ai-wu;ZHANG Dong-jie;Food College of Heilongjiang Bayi Agricultural University;

..............page:73-77

Development and application of one- step enzyme- linked immunosorbent assays for zearalenone
WANG Wen- jun;LIU Yi-fei;HAN Xiao;WANG Zhao-peng;SU Li-fang;AO Hai-kuo;WU Yu-yang;Beijing WDWK Biotechnology Co.;Ltd.;Hebei Institute of Veterinary Drug Control;College of Science;Beijing Jiaotong University;

..............page:78-82+89

Analysis of volatile compounds and sources from Qula casein based by SPME- GC- MS method
LUO Li;SUN Ke;LU Ying-rui;LIU Gong;HE Xiao;SONG Li;ZHANG Lan-wei;Gansu Hualing Biotechnology Research Center;College of Food Science and Engineering;Harbin Institute of Technology;

..............page:83-89

HPLC method development for analysis of phenolic acids and flavone C- glycosides in Bambusa textiles McClure
MA Na;LIU Meng-hua;DING Lin-wei;FU Wei-ming;HE Jing-yu;Bioengineering Research Center;Guangzhou Institute of Advanced Technology;Chinese Academy of Sciences;School of Pharmaceutical Sciences;Southern Medical University;Guangzhou Customs Laboratory;

..............page:90-92+97

Impact of graphene oxide on packaging performance of graphene oxide / chitosan composite film
LIU Ying;ZHAO Jie;WANG Ming;LIU Ying;WANG Peng-li;College of Science;Liaoning Technical University;College of Material;Liaoning Technical University;

..............page:93-97

The flow behavior,thixotropy and dynamical viscoelasticity of N,O- carboxymethyl chitosan solutions
WEI Yan- xia;XIE Rui;DING Cai-he;YANG jian-peng;ZHANG Ji;College of Life Science;Northwest Normal University;Bioactive Products Engineering and Technology Research Center for Gansu Distinctive Plants;

..............page:98-101+107

Modelling and the induced resistance of inactivation of Staphylococcus aureus to high hydrostatic pressure incubated at different culture temperatures
HAN Hong-ling;YUAN Xian-wen;GAO Yu-long;FENG Yan-ling;DONG Yue;ZHU Lei;XIA Fan;TANG Rui-li;Key Laboratory of Grains and Oils Quality Control and Processing;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;

..............page:102-107

Sterilizing dynamics of Salmonella spp. in oyster by chlorine dioxide
LIN Jia- yang;CHEN Xiao- yi;ZHOU Ai- lian;FANG Ting;College of Food Science;Fujian Agriculture and Forestry University;

..............page:108-111+117

Effect of 3 kinds of fresh vegetables on the physical and chemical properties of fermented sausage
FAN Xiao- pan;SHANG Xin-ru;MA Li-zhen;REN Xiao-qing;ZHANG Nai-lin;College of Food Engineering and Biotechnology;Tianjin Agriculture College;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi;Tianjin Kuanda Aquatic Food Co.;Ltd.;

..............page:112-117

Effect of low sodium salt on physico- chemical properties of traditional Jinhua ham during processing
MA Zhi- fang;ZHANG Ya-wei;HUI Teng;WANG Wei-qiang;XU Wei- min;QIAN Jian-wen;PENG Zeng-qi;College of Food Science and Technology;Nanjing Agricultural University;Synergetic Innovation Center of Food Safety and Nutrition;Zhejiang Jin Hua Jinnian Ham Co.;Ltd.;

..............page:118-123+127

Research on characteristics of egg lecithin microencapsules
DAI Yan;FAN Bei;LU Jia;ZHU Bei-bei;HOU Meng;HAN Zhao-peng;LU Xiao-ming;Beijing DQY egg safety Agricultural Technology Co.;Ltd.;The Chinese Academy of Agricultural Sciences Institute of Atomic Energy Use;

..............page:124-127

Study on the relationship of indica rice milling degree to its nutritional quality
ZHOU Jun- qin;NIAN Fang;LI Ai-ke;CHEN Xi;HAN Fei;DI Wen-long;LU Hui;College of Science;Gansu Agricultural University;Academy of State Administration of Grain;

..............page:128-133+137

Effect of secondary structure determined by CD spectra on surface hydrophobicity of soybean protein isolate
WANG Chen;JIANG Lian-zhou;Dali University;Northeast Agriculture University;

..............page:134-137

Effect of ultra- high pressure treatment on shucking and meat properties of red swamp crayfish
WANG Lan;HE Jian-jun;JIA Xi-wu;YU Jing-fen;CUI Yan;WU Wen-jin;LI Xin;DING An-zi;XIONG Guang-quan;LING Jian-gang;Institute of Agricultural Products Processing;Ningbo Academy of Agricultural Sciences;Institute of Agricultural Products Processing and Nuclear- agricultural Technology;Hubei Academy of Agricultural Sciences;Farm Products Processing Research Sub- center of Hubei Innovation Center of Agriculture Science and Technology;

..............page:138-141+147

Effects of different methods on physico- chemical properties of collagen deprived from Rana chensinensis (Rana dybowskii) skins
LI Liang;LI Hui- ping;SHAO Ying;FAN Ning;LIU Shao- hua;WEI Gong- qing;Jilin Agricultural University;Traditional Chinese Medicine Material College;

..............page:142-147

Study on chemical components,antimicrobial and antioxidant activity of essential oil from Citrus sinensis
WU Jun;YANG De- ying;LI Shu- tong;YAN Hai- yuan;XIANG Jian- guo;XIE Qing- song;XIONG Hu;Chongqing Yongchuan Institute for Food and Drug Control;

..............page:148-153

Research on the sensitivity of Neochloris oleoabundans to four antibiotics
ZHANG Xi;LI Yan- qun;LU Shao-xia;ZHONG Min;HU Xue-qiong;YANG Qing-feng;YANG Hui-min;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;

..............page:154-157+174

Proteomic analysis of EPS synthesis of Leuconostoc mesenteroides
YAN Ming- hui;WU Zheng-jun;State Key Laboratory of Dairy Biotechnology;Bright Dairy Research Institute;Shanghai Engineering Research Center of Dairy Biotechnology;

..............page:158-160+180

Antioxidant activities of polyphenols from pinus tabulaeformis pollen
FAN San- hong;QIN Wan- ning;FANG Chu- chu;College of Life Science;Shanxi University;

..............page:161-163+186

Study on anti- bacterial activities of white tea produced in different years
HE Shui- ping;LI Xiao-jing;LUO Chan-yu;GUO Chun-fang;SUN Yun;College of Horticulture;Fujian Agriculture and Forestry University;Fujian Education College;

..............page:164-168+190

Process and quality analysis of poultry fermented jujube sausages
XU Jiao;PAN Dao-dong;SUN Yang-ying;CAO Jin-xuan;WU Zhen;ZENG Xiao-qun;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province;Ningbo University;Food Science & Nutrition Department of Nanjing Normal University;

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

Construction of a food safe grade Bacillus subtilis nonspore strain with clean deletion
ZHANG Ming- li;LIU Peng-fu;SHI Ji-ping;ZENG Yong;College of Life Sciences;Yantai University;Green Chemical Engineering Technology Center;Shanghai Advanced Research Institute;Chinese Academy of Sciences;

..............page:175-180

PCR- DGGE analysis of lactic acid bacteria and fermentation characteristics of strains isolated from dairy fan
HOU Yu;FAN Jin-bo;ZHANG Ming;ZHAO Liang;REN Fa-zheng;WANG Jing-xuan;LI Qiu-yan;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;School of Food and Chemical Engineering;Beijing Technology and Business University;Key Laboatory of Functional Dairy;China Agricultural Univeristy;Beijing Higher Institution Engineering Research Center of Animal Product;China Agricultural Univeristy;

..............page:181-186

Studying on the optimal bacteriocin production condition of Lactococcus lactis KLDS4.0325
WANG Na- na;LI Wan;DU Jin- cheng;HUO Gui- cheng;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;

..............page:187-190

Effect of single- gene knockout of L- serine transport system on L- serine production in Escherichia coli
CUI Yun- feng;SHI Bin-chao;LI Jing;ZHAO Zhi-jun;SHI Ji-ping;ZHANG Xia;College of Life Science;Shihezi University;Shanghai Advanced Research Institute of Chinese Academy of Sciences;

..............page:191-195

Research on the sludge domestication by adding high effective phosphorus- accumulating bacterium P₂ and the change of the sludge microbial community
FANG Chun- yu;ZHOU Jian;MING Hong- mei;ZHAO Xing- xiu;CHEN Meng- en;YAO Xia;Biotechnology Engineering Dept;Sichuan University of Science & Technology;

..............page:196-200+205

Screening of antimicrobial peptide- producing Enterococcus and its antibacterial peptide biological features
WANG Pin;JIANG Tie-min;LI Ju-fang;LIU Bin;WEI Jing-hua;JING Meng-na;CHEN Li-jun;School of Biological Engineering;Dalian Polytechnic University;National Maternal and Infant Health Dairy Researching Center of Beijing Sanyuan Foods Co.;Ltd.;

..............page:201-205

Optimization of high- density fermentation conditions for Lactobacillus plantarum by response surface methodology
ZHOU Jin- yu;PANG Xue- hui;WU Tong;ZHANG Qiu- xue;MENG Xiang- chen;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;

..............page:206-209+218

Selection and breeding of fine Spirulina strains of large- scale production
LI Zheng- juan;CHANG Rong;SHI Guang- bo;XU Qing- yan;ZHAO Xiao- rong;YAN Hui- xin;LI Bo- sheng;Beijing Forestry University;Department of Food Science and Engineering;College of Biological Sciences and Technology;Beijing Key Laboratory of Forest Food Processing and Safety;Institute of Spirulina;

..............page:210-213+218

Preparation of collagen polypeptide from sheep bone by the flavor protease
CHENG Zhi- ling;ZHEN Shou-yan;YAO Wei;WANG Yu-hui;HAN Ke-guang;HUO Nai-rui;Shanxi Agricultural University;College of Food Science & Engineering;College of Animal Sicience;

..............page:214-218

Isolation and identification of spoilage bacteria in vacuum- packed salted goose
ZHOU Tao;YU Juan;MAO Yang-min;Ginling College;Nanjing Normal University;Zhongbei College;Nanjing Normal University;

..............page:219-222+232

Screening and identification of a strain producing polyhydroxybutyrate
ZHANG Yong- jie;DONG Fei-fei;DENG Zhi-wei;ZHANG Ting-ting;YANG Sheng-yu;Institute of Bioengineering;School of Life Sciences;Henan University;

..............page:223-226+232

Optimization of fermentation conditions for vacuum microwave puffing hawthorn piece
YAO Yuan;LIU Su- wen;LI Cong;CHANG Xue- dong;HU Quan;Department of Science and Technology;Hebei Normal University of Science and Technology;

..............page:227-232

Study on the liquefaction and saccharification process of composite powder of buckwheat oat and pleurotus eryngii
XU Xiao- xia;CHEN Shu- jun;LI Le;PANG Zhen-peng;LIU Xiao-juan;HU Jie;YI Xin;SHI Yue;College of Life Sciences;Shanxi University;

..............page:233-237+243

Optimization of preparation of carrageenan- locust bean gum soft capsule rubber based on response surface methodology
ZHENG Di;XU Jia- chao;GAO Xin;FU Xiao-ting;School of Food Science and Engineering;Ocean University of China;

..............page:238-243

Optimization for processing parameters of Coix starch extracted with ultrasound- microwave by response surface methodology
YIN Jing;KOU Fang;KANG Li-jun;ZHANG Li-li;LI Wen-jie;CAO Long-kui;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;

..............page:244-249+256

Extraction optimization and antioxidant activity for carotenoid in Qaidam Chinese wolfberry
WU You- feng;MA Shi-zhen;TAN Liang;FENG Hai-sheng;LI Cai-xia;Key Laboratory of Tibetan Medicine Research;Northwest Institute of Plateau Biology;Chinese Academy of Science;University of Chinese Academy of Science;

..............page:250-256

Optimization of microwave- assisted extraction for Konjac alkaloids by response surface methodology
CHEN Wen- tao;LIN Yue- zhu;NIU Ri- hua;XIANG Lei- wen;School of Ocean Science and Biochemistry Engineering;Fuqing Branch of Fujian Normal University;

..............page:257-261+271

Dynamic continuous countercurrent extraction of collagen from the foot of Haliotis discus
CHEN Shan;CHEN Jian- feng;ZHENG Xiang- nan;XIE You- ping;College of Biological Science and Engineering;Fuzhou University;

..............page:262-266+271

Optimization of extraction process of polysaccharides from corn bract by response surface methodology
ZHANG Yang;ZHANG Yan;YANG Xiu- dong;LIU Yang;ZHOU Hong- li;School of Chemistry and Pharmaceutical Engineering;Jilin Institute of Chemical Technology;

..............page:267-271

Effects of different pickled methods on physiochemical indexes of air- drying Parabramis pekinensis
GUO Ya;BIAN Huan;JIANG Yun;ZHU Yong-zhi;WU Hai-hong;WANG Dao-ying;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;Nanjing Normal University Ginling College;Jiangsu Collaborative Innovation Center of Meat Production and Processing;Quality and Safety Control;

..............page:272-276

Study on extraction of lectin from Laetiporus sulphureus
WU Ben-yue;CHEN Feng-ze;ZHANG Li-juan;YAN Jing-fang;TIAN You-qiu;XIE Guang-jie;WANG Yu-feng;College of Food Science and Technology;Nanjing Angricultural Univeisity;

..............page:277-281+286

Study on basic parameters of walnut sauce processing based on response surface method
ADILA·Adili;WANG Zheng-hong;ZHANG Yan;WANG Wen-jun;YANG Hai-yan;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Xinjiang ABUDAN Food Development Company;

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

Effects of different modified atmosphere packages on quality of fresh walnuts during cold storage
DONG Hui;LU Zhou-Min;MA Yan-ping;LI Peng-xia;GAO Zhi-hui;College of Forestry;Northwest A & F University;Institute of Agro- product Processing;Jiangsu Academy of Agricultural Sciences;

..............page:287-290+297

Study on the inhibitory effects of preservatives on spoilage microorganisms in salted turnip using response surface methodology
WANG Zheng- zheng;CHEN Ze- ping;LIU Yan- quan;LI Ming- yuan;LI Yu- feng;College of Food and Biological Engineering;Xihua University;

..............page:291-297

Study on stability of fucoxanthin in oil and aqueous model system
CHEN Xiao- li;WANG Shu-hui;ZHU Jun-xiang;SUN Xiao-wen;JIANG Jin-ju;WANG Dong-feng;Food Science and Engineering School;Ocean University of China;Qingdao Municipal Center for Disease Control & Prevention;Qingdao Bright Moon Seaweed Group Co.;Ltd.;

..............page:298-302+307

Identification of fresh milk cold storage days based on low field nuclear magnetic resonance technique
LIU Mei- hong;CHEN Ya- bin;WANG Song- lei;WU Long-guo;HE Xiao-guang;HE Jian-guo;School of Agriculture;Ningxia University;

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

Effect of treatment with short- time high- pressure carbon dioxide on browning and activate oxygen metabolism of Agaricus bisporus
LI Jing;LI Shun- feng;TIAN Guang- rui;WANG An- jian;LIU Li- na;WEI Shu- xin;Institute of Agro-products Processing;Henan Academy of Agricultural Sciences;

..............page:308-312+319

Effects of ultra- high pressure combined with 6- gingerol processing on quality and flavor changes of sea bass( Lateolabrax japonicus) during refrigerated storage
MA Shuai;CAO Ai-ling;FENG Jian-hui;NIAN Lin-yu;LENG Li-ping;CAI Lu-yun;LI Jian-rong;College of Food Science and Engineering of Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province;Xiaoshan Entry- Exit Inspection and Quarantine Bureau;College of Food Science;Southwest University;

..............page:313-319

Effect of different harvest maturity and cooling methods on POD activity and browning of Yali pear
HAN Yan- wen;LIAN Shuang-qiu;HAN Yun-yun;LI Xiao-dan;YAN Shi-jie;College of Horticulture and Landscape;Tianjin Agricultural University;Beijing Chia Tai Fruit Industry Company Limited;College of Food Science and Biotechnology;Tianjin Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;

..............page:320-323+338

Effects of controlled freezing point combined with package on mutton quality during storage
DU Man- ting;LI Pei-di;LI Xin;LI Zheng;CHEN Li;TIAN Jian-wen;ZHANG De-quan;Institute of Food Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro- Products Processing;Ministry of Agriculture;Agricultural College of Ningxia University;

..............page:324-328+343

Effects of exogenous ethylene and 1- MCP pre- treatment on enzymatic browning of fresh- cut potato tubers
DAI Hong-fei;LI Ju-peng;ZHOU Xin-jian;YANG Xiao-ying;FU Mao-run;WU Shi-feng;MA Zhi-chao;College of Food Science and Technology;Qilu University of Technology;Research Institute of Food Preversation Technology;Qilu University of Technology;Agricultural Service Centre of Yinshan Town in Dongping Country;Forestry Station of Timen Town in Dongping Country;

..............page:329-333+349

Effect of Acanthopanax extracts strengthen the anti- fatigue ability of hydrolysates from oyster
CHANG Ge;QIN Xiao- ming;ZHANG Chao-hua;CHEN Jian-ping;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:334-338

Protection of zinc- rich oyster powder against alcohol- induced liver injury in mice
SHU Ying;LIANG Shuai-feng;QI Wen-cong;RONG Ping;HAN Qing;ZHANG Zhi-sheng;College of Food Science and Technology;Agricultural University of Hebei;Beijing Train Services Co.;Ltd.;

..............page:339-343

Comparison of anti- inflammatory activity of four different molecular fractions of cod protein hydrolytic peptides
TANG Ji- qing;GUO Shan-shan;LUO Yong-kang;JING Hao;College of Food Science and Nutritional Engineering;China Agricultural University;Shandong Wanjia Biological Science and Technology Co.;Ltd.;

..............page:344-349

Study of Cir Q- Life suga balanz capsule on decreasing levels of blood glucose,serum lipid and acute toxicity
LI Xiao- li;BU Rong-hua;YU Qi-chen;HE Quan;XIE Wei-hong;ZHANG Ying-qing;Food and Pharmaceutical Engineering College;Hubei University of Technology;Guangzhou Sen- Hy Biotechnology Limited;

..............page:350-352+358

Advances in in vitro fermentation model of gut microbiota and its applications in food
ZHI Zi- jian;YU Qiu- hao;CHENG Huan;CHEN Jian- le;YE Xing- qian;CHEN Shi- guo;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro- food Processing;Zhejiang University;

..............page:353-358

Research progress of modification on fish gelatin properties
CAI Lu- yun;SONG Yan-yan;BU Jian-wen;FENG Jian-hui;LV Yan-fang;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;College of Food Science;Southwest University;Department of Food Science and Engineering;Shandong Agriculture and Engineering University;

..............page:359-362+367

Review on quantitative analysis for monosaccharides and oligosaccharides
LI Ya- li;PANG Shi- feng;WANG Yu- fang;WANG Ying- ping;Institute of Special Wild Economic Animals and Plants;Chinese Academy of Agriculture Sciences;

..............page:363-367

Solid- phase extraction technique based on multi- walled carbon nanotubes and its application in food safety detection
HUANG Jia- jia;JIANG Dong-wen;YANG Zhao;LI Yan-jie;XU Zhen-lin;Guangdong Food and Drug Vocational College;Guangzhou Technical Service Center for Drug Inspection and Review & Licensing;College of Food;South China Agricultural University;

..............page:368-374+384

Advances in processing and preservation of Actinidia arguta
JIANG Ai- li;BAI Xue;YANG Liu;SONG Lu- zhe;HU Wen- zhong;College of Life Science;Dalian Minzu University;

..............page:375-378+384

Review on anti- tumor activity of anthocyanidin and anthocyanin monomers
XU Sheng;QU Da-cai;HUANG Hui-ming;ZHAO Hong-ping;College of Agriculture;Guangxi University;Institute of Biomechanics and Medical Engineering;Tsinghua University;

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

Research progress of antioxidant function evaluation in vitro of bioactive substances in nuts shell
XU Ying- ying;ZHANG Yu;XIAO Kang- man;FAN Ze- kun;LI De- hai;College of Forestry;Northeast Forestry University;

..............page:385-388+394

Isolation,purification and structure identification of exopolysaccharides produced by lactic acid bacteria
WANG Rong- ping;Tubuxingjiya;HAO Na;LI Xiang- yi;Wuyundalai;College of Food Science and Engineering;Inner Mongolia Agricultural University;

..............page:389-394

Advances in effects of broad bean on crispness in fish
FENG Jing;LIN Wan-ling;LI Lai-hao;YANG Xian-qing;WANG Jin-xu;HUANG Hui;HU Xiao;HAO Shu-xian;WU Yan-yan;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R & D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;

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

zhi bao zhuang you shi ming xian huo cheng shi pin bao zhuang zhu liu

..............page:399