0253-990X
2014 Issue 11
Isolation and refine of water-soluable polysaccharides LFI and LFII from Lentinus edudos body and structure characterization
ZHANG Hong-tao;ZHAO Xiao-liang;FAN Zun-xiao;LUO Cheng;ZHU Li;MAO Jiang-chuan;ZHAN Xiao-bei;MAO Yan-qing;Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;Key Laboratory of Marine Drugs of Ministry of Education;School of Medicine and Pharmacy;Ocean Uuniversity of China;Jiangsu Rayguang Biotech Co;Ltd;Hangzhou Johncan Mushroom Bio-technology Co.;Ltd;
ZHANG Hong-tao;ZHAO Xiao-liang;FAN Zun-xiao;LUO Cheng;ZHU Li;MAO Jiang-chuan;ZHAN Xiao-bei;MAO Yan-qing;Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;Key Laboratory of Marine Drugs of Ministry of Education;School of Medicine and Pharmacy;Ocean Uuniversity of China;Jiangsu Rayguang Biotech Co;Ltd;Hangzhou Johncan Mushroom Bio-technology Co.;Ltd;
..............page:1-7
Effects of soluble hydrolysate and soluble/insoluble aggregates of soy protein isolate on the quality of emulsified sausage
JIAN Hua-jun;LI Peng-peng;HUANG Xiao-lin;CHEN Jie;State Key Laboratory of Food Science and Technology;Jiangnan University;
JIAN Hua-jun;LI Peng-peng;HUANG Xiao-lin;CHEN Jie;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:8-13
Nutritional components analysis and quality evaluation of akami of two kinds of ocean tuna
ZHOU Dan;XU Kun-hua;ZHAO Qiao-lin;ZHENG Zhen-xiao;DAI Zhi-yuan;Institute of Aquatic Products Processing Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
ZHOU Dan;XU Kun-hua;ZHAO Qiao-lin;ZHENG Zhen-xiao;DAI Zhi-yuan;Institute of Aquatic Products Processing Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:14-18
Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality
MAO Wen-xing;XU Xue-qin;XU Yan-shun;JIANG Qi-xing;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;
MAO Wen-xing;XU Xue-qin;XU Yan-shun;JIANG Qi-xing;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;
..............page:19-26
Identification and characterization of bacterial strain CICC 10881 isolated from Paracel Noni juice
ZHANG Xin;LIU Yang;YAO Su;CAO Yan-hua;ZHAI Lei;SU Jiao-jiao;TAN Wang-qiao;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Hainan Noni Biological Engineering Development Co.;Ltd.;
ZHANG Xin;LIU Yang;YAO Su;CAO Yan-hua;ZHAI Lei;SU Jiao-jiao;TAN Wang-qiao;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Hainan Noni Biological Engineering Development Co.;Ltd.;
..............page:27-32
..............page:32
Isolation and identification of salt-resistant lactic acid bacteria in farmers’ soybean paste
XU Xin;WANG Qian-qian;WANG Xiao-rui;XUE Ya-ting;WU Ri-na;College of Food Science;Shenyang Agricultural University;
XU Xin;WANG Qian-qian;WANG Xiao-rui;XUE Ya-ting;WU Ri-na;College of Food Science;Shenyang Agricultural University;
..............page:33-40
Research on lactic acid fermentation of lactic acid bacteria isolated from the sour fish (Suan yu) made by Dai people families
ZHANG Zhen-yu;LI Zhong-xiao;YUAN Ming-long;YUAN Ming-wei;CHEN Hai-yun;DU Gang;Engineering Research Center of Biopolymer Functional Materials of Yunnan;
ZHANG Zhen-yu;LI Zhong-xiao;YUAN Ming-long;YUAN Ming-wei;CHEN Hai-yun;DU Gang;Engineering Research Center of Biopolymer Functional Materials of Yunnan;
..............page:41-45
Screening of a keratinase-producing strain Streptomyces aureus and the optimization of its fermentation
ZHANG Dan-dan;YU Yuan;ZHANG Xiao-mei;LI Heng;XU Zheng-hong;SHI Jin-song;Department of Bio Pharmaceutical;School of Pharmaceutical Science;Jiangnan University;Key Laboratory of industrial biotechnology;Ministry of Education;Jiangnan University;
ZHANG Dan-dan;YU Yuan;ZHANG Xiao-mei;LI Heng;XU Zheng-hong;SHI Jin-song;Department of Bio Pharmaceutical;School of Pharmaceutical Science;Jiangnan University;Key Laboratory of industrial biotechnology;Ministry of Education;Jiangnan University;
..............page:46-51
Comparison on characteristics of four kinds of bombay duck fish sauce fermented by Halophilic archaea
GAO Rui-chang;LU Wen-ting;LIU Xiang-dong;CUI Heng-lin;YUAN Li;School of Food and Biological Engineering;Jiangsu University;
GAO Rui-chang;LU Wen-ting;LIU Xiang-dong;CUI Heng-lin;YUAN Li;School of Food and Biological Engineering;Jiangsu University;
..............page:52-58
Simultaneously producing of citric acid and lipid by Yarrowia lipolytica from illegal cooking oil
KE Zhi-jian;SUN Lei;CAO Li;CHANG Huan-huan;LIU Xiao-yan;College of Life Science;Huaiyin Normal University;Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology;Huaiyin Normal University;
KE Zhi-jian;SUN Lei;CAO Li;CHANG Huan-huan;LIU Xiao-yan;College of Life Science;Huaiyin Normal University;Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology;Huaiyin Normal University;
..............page:59-63
Study on quality changes of broiler chicken wing roots during drying and roasting
GU Miao-qing;ZHOU Hou-yuan;LI Bian-sheng;RUAN Zheng;GUO Wei-bo;LIN Guang-ming;YANG Huan-bin;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Wu Qiong Food Company Limited;
GU Miao-qing;ZHOU Hou-yuan;LI Bian-sheng;RUAN Zheng;GUO Wei-bo;LIN Guang-ming;YANG Huan-bin;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Wu Qiong Food Company Limited;
..............page:64-69
The influence of trace compositional on oxidative stability of walnut oil
ZHU Zhen-bao;LIU Meng-ying;YI Jian-hua;School of Life science and Bioengineering Shaanxi University of Science and Technology;The Research center of Shaanxi Province for Food Technology & Engineering;
ZHU Zhen-bao;LIU Meng-ying;YI Jian-hua;School of Life science and Bioengineering Shaanxi University of Science and Technology;The Research center of Shaanxi Province for Food Technology & Engineering;
..............page:70-75
..............page:75
Optimization of culture solution for enrichment of γ-aminobutyric acid in soybean sprouts under hypoxia stress
WANG Shu-fang;YANG Run-qiang;SONG Yu;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
WANG Shu-fang;YANG Run-qiang;SONG Yu;GU Zhen-xin;College of Food Science and Technology;Nanjing Agricultural University;
..............page:76-81
Effect of porosity and fat content on moisture sorption characteristics of fermented biscuits
HAO Fa-yi;LU Li-xin;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
HAO Fa-yi;LU Li-xin;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology;
..............page:82-86
Preparation and preliminary feature of capsule polysaccharides PCP-I from Streptococcus equi subsp. zooepidemicus and its antioxidant acitivity
KE Chun-lin;ZENG Xiao-xiong;Department of Biotechnology and Food Engineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
KE Chun-lin;ZENG Xiao-xiong;Department of Biotechnology and Food Engineering;Bengbu College;College of Food Science and Technology;Nanjing Agricultural University;
..............page:87-93
Antioxidant activity in vitro and purification process of tartary buckwheat tea polysaccharide
YANG Hong-yan;YAN Nan-nan;JIANG Yan-hong;YANG Xing-bin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
YANG Hong-yan;YAN Nan-nan;JIANG Yan-hong;YANG Xing-bin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:94-99
Study on eliminating nitrite and blocking nitrosamine synthesis by Okra flower extracts in vitro
ZHU Yan-fang;YANG Jie;LIU Dong-hua;ZHANG Ai-min;XUE Jian-ping;TENG Jing-tong;SHENG Wei;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;Kunshan Donghai Agricultural Development Co.;Ltd.;
ZHU Yan-fang;YANG Jie;LIU Dong-hua;ZHANG Ai-min;XUE Jian-ping;TENG Jing-tong;SHENG Wei;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;Kunshan Donghai Agricultural Development Co.;Ltd.;
..............page:100-103
Antioxidant and antimicrobial activities of the polysaccharides from Euryale ferox
LI Xiang-li;LIU Jing;YAN Wei;ZHU Jiu-bin;Department of Life Science and Engineering;Jining University of Shandong;
LI Xiang-li;LIU Jing;YAN Wei;ZHU Jiu-bin;Department of Life Science and Engineering;Jining University of Shandong;
..............page:104-108
Researched on production of polymer γ-PGA through fermentation of corn stover enzymolysis liquid
LI Cui-ping;LIANG Jin-zhong;ZHAO hong-yu;School of Food Engineering/Key Laboratory of Food Science and Engineering;Harbin University of Commerce;Heilongjiang Kanpure Biological Technology Company;
LI Cui-ping;LIANG Jin-zhong;ZHAO hong-yu;School of Food Engineering/Key Laboratory of Food Science and Engineering;Harbin University of Commerce;Heilongjiang Kanpure Biological Technology Company;
..............page:109-115
..............page:115
Separation and purification of immunomodulating peptides from pig bones
ZENG Zhen;LI Cheng;FU Gang;YANG Yong;HE Li;CHEN Shu-juan;Food College;Sichuan Agriculture University;
ZENG Zhen;LI Cheng;FU Gang;YANG Yong;HE Li;CHEN Shu-juan;Food College;Sichuan Agriculture University;
..............page:116-120
Preparation of soybean peptides by solid-state fermentation with mixed strains
LI Hui-juan;SUN Yun-peng;DING Peng-cheng;DING Rui;WU Guang-kun;LI Quan;College of Chemical and Environmental Engineering;Shandong University of Science and Technology;School of Life Science;Shandong University;
LI Hui-juan;SUN Yun-peng;DING Peng-cheng;DING Rui;WU Guang-kun;LI Quan;College of Chemical and Environmental Engineering;Shandong University of Science and Technology;School of Life Science;Shandong University;
..............page:121-126
Ultrasound-assisted CDA enzymatic method for preparation of freshwater crayfish shell chitosan
DOU Yong;HU Pei-hong;Jiangsu Vocational and Technical College of Finance & Economics;Huai’an Zhengchang Feed Co.;LTD;
DOU Yong;HU Pei-hong;Jiangsu Vocational and Technical College of Finance & Economics;Huai’an Zhengchang Feed Co.;LTD;
..............page:127-131
Effect of immobilization with gelatin and sodium alginate on the inulin fructotransferase
YANG Ding-ling;HANG Hua;HUANG Min;XU Fei-yue;FU Chuan-xiang;JIANG Bo;College of Environmental Science and Engineering;Anhui Normal University;State Key Laboratory of Food Science and Technology;Jiangnan University;
YANG Ding-ling;HANG Hua;HUANG Min;XU Fei-yue;FU Chuan-xiang;JIANG Bo;College of Environmental Science and Engineering;Anhui Normal University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:132-136
Comparison on enzymatic property of POD from Chaenomeles japonica (Thunb.) Lindl and Chaenomeles spiciosa (sweet) Nakai
SONG Shuang-shuang;LIU Feng;LIU Wei;WANG Xiao;DAN Staerk;LI Sheng-bo;CUI Li;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;Shandong Yate Ecological Technology Co.;Ltd.;
SONG Shuang-shuang;LIU Feng;LIU Wei;WANG Xiao;DAN Staerk;LI Sheng-bo;CUI Li;Shandong Analysis and Test Center;Shandong Academy of Sciences;College of Food Science and Engineering;Shandong Agricultural University;Shandong Yate Ecological Technology Co.;Ltd.;
..............page:137-142
Dilute alkali pretreatment for converting Oak shell to bioethanol
YANG Jing;JIANG Jian-chun;ZHANG Ning;MIAO Chun-cun;WEI Min;ZHAO Jian;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab. For Biomass Chemical Utilization;Key and Open Lab. On Forest Chemical Engineering;SFA;Key Lab. of Biomass Energy and Material;
YANG Jing;JIANG Jian-chun;ZHANG Ning;MIAO Chun-cun;WEI Min;ZHAO Jian;Institute of Chemical Industry of Forest Products;CAF;National Engineering Lab. For Biomass Chemical Utilization;Key and Open Lab. On Forest Chemical Engineering;SFA;Key Lab. of Biomass Energy and Material;
..............page:143-147
Optimization of fermentation for 5%(v/v) Malus micromalus Makino wine
YANG Hui;DANG Cui-hong;College of Life Science and Engineering Shaanxi University of Science and Technology;
YANG Hui;DANG Cui-hong;College of Life Science and Engineering Shaanxi University of Science and Technology;
..............page:148-153
The antioxidant activities of Nvzhenzi wine and extraction rates of its related components
DAI Yi;SONG Zu-rong;XIA Lian-feng;ZHU Jian;School of Pharmaceutical Sciences of Anhui Xinhua University;
DAI Yi;SONG Zu-rong;XIA Lian-feng;ZHU Jian;School of Pharmaceutical Sciences of Anhui Xinhua University;
..............page:154-159
Study on processing technology of convenient sea cucumber products
WANG Lei;LU Hai-xia;CHEN Qing;College of Food Science and Biotechnology;Zhejiang Gongshang University;
WANG Lei;LU Hai-xia;CHEN Qing;College of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:160-164
The hot air drying on kiwi fruit slices
DENG Hong;YOU Yi-na;LI Ning;WANG ke;MENG Yong-hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
DENG Hong;YOU Yi-na;LI Ning;WANG ke;MENG Yong-hong;GUO Yu-rong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:165-170
Review on the formation of Aspergillus niger pellets and its application
HUANG Xun-juan;DIAO Ning-ning;ZHANG Jian-guo;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
HUANG Xun-juan;DIAO Ning-ning;ZHANG Jian-guo;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:171-176
Research advances on the mechanism of phenyllactic acid synthesis of lactic acid bacteria and its metabolism regulation
LU Xia-fei;LIU Bi-qin;LIU Chen-jian;LI Xiao-ran;LUO Yi-yong;Faculty of Life Science and Technology;Kunming University of Science and Technology;
LU Xia-fei;LIU Bi-qin;LIU Chen-jian;LI Xiao-ran;LUO Yi-yong;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:177-181
The advance of proteomics research applications in human milk and bovine milk
YANG Mei;XU Xin;ZHANG Ju-ming;WU Rina;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
YANG Mei;XU Xin;ZHANG Ju-ming;WU Rina;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
..............page:182-187
Research advances on lactic acid bacteria from the traditional Kimchi in Korea
DU Jing-fang;BAI Feng-ling;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
DU Jing-fang;BAI Feng-ling;LI Jian-rong;Food Science Research Institute of 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:188-194
Application and research progress of PL technology in the food industry
TANG Ming-li;CHEN Yan-jie;WANG Xiao-lin;LIU Li-xia;WANG Bo;LIU He;HE Yu-tang;HUI Lijuan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Grain and Oil Science and Technology Institute of Bohai University;
TANG Ming-li;CHEN Yan-jie;WANG Xiao-lin;LIU Li-xia;WANG Bo;LIU He;HE Yu-tang;HUI Lijuan;MA Tao;College of Chemistry;Chemical Engineering and Food Safety;Bohai University Grain and Oil Science and Technology Institute of Bohai University;
..............page:195-201
The principle,influence factors and advantages of bicinchoninic acid method (BCA) for protein and peptide assay
HAN Fu-liang;YUAN Chun-long;GUO An-que;ZHANG Yu-lin;LI Yun-kui;College of Enology;Northwest A & F University;
HAN Fu-liang;YUAN Chun-long;GUO An-que;ZHANG Yu-lin;LI Yun-kui;College of Enology;Northwest A & F University;
..............page:202-207
Formation mechanisms and analytical methods for 2,3-butanedione in foods
XIANG Qi-sen;MA Yun-fang;DONG Ji-lin;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;
XIANG Qi-sen;MA Yun-fang;DONG Ji-lin;SHEN Rui-ling;College of Food and Biological Engineering;Zhengzhou University of Light Industry;
..............page:208-214
Advances on intelligent sensor technology and its application in quality detection of fresh fruit and vegetables
LV Jia-yu;ZHU Dan-shi;FENG Xu-qiao;LIANG Jie-yu;DU Yu-hui;DONG Fu;YANG Wen-jing;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
LV Jia-yu;ZHU Dan-shi;FENG Xu-qiao;LIANG Jie-yu;DU Yu-hui;DONG Fu;YANG Wen-jing;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
..............page:215-221
Determination of aflatoxins in bee pollen by immunoaffinity column cleanup coupled with LC-MS/MS
GUO Wei-hua;LI Yi;Bee Research Institute of Chinese Academy of Agricultural sciences;Risk Assessment Laboratory for Bee Products Quality and Safety;Ministry of Agriculture;
GUO Wei-hua;LI Yi;Bee Research Institute of Chinese Academy of Agricultural sciences;Risk Assessment Laboratory for Bee Products Quality and Safety;Ministry of Agriculture;
..............page:222-226
Analysis of volatile components in traditional Sichuan Paocai
XU Dan-ping;PU Biao;CHEN An-jun;ZHUO Zhi-hang;YANG Lan-qing;ZHANG Nan;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
XU Dan-ping;PU Biao;CHEN An-jun;ZHUO Zhi-hang;YANG Lan-qing;ZHANG Nan;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
..............page:227-232
Determination of levofloxacin residues in chicken by charge transfer spectrophotometry
PANG Yan-ling;MENG De-su;Department of Chemistry and Chemical Engineering;Heze University;
PANG Yan-ling;MENG De-su;Department of Chemistry and Chemical Engineering;Heze University;
..............page:233-235
Effects of different defrost ways on the quality of cherry during shelf life
LIU Lu;LU Xiao-xiang;CHEN Shao-hui;ZHANG Peng;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
LIU Lu;LU Xiao-xiang;CHEN Shao-hui;ZHANG Peng;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:236-241
Ultrasonic extraction technology of polysaccharides from Leucosceptrum canum Smith
YANG Ting-ting;ZHANG Guang-wen;ZHU Ling-ling;OU Shi-yi;Department of Food Science and Engineering;Jinan University;
YANG Ting-ting;ZHANG Guang-wen;ZHU Ling-ling;OU Shi-yi;Department of Food Science and Engineering;Jinan University;
..............page:242-246
Optimization of ultrasonic-assisted extraction of polyphenols from burdock
FAN Jin-bo;CAI Xi-tong;FENG Xu-qiao;HOU Yu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
FAN Jin-bo;CAI Xi-tong;FENG Xu-qiao;HOU Yu;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:247-252
Optimum of extraction tannin from banana peel and its antibacterial and antioxidant activities
WANG Hong-ling;WU Ting-ru;JIANG Shi-wen;LIU Dan-dan;SI Rui;YANG Yu-hong;College of Life Engineering;Shenyang Institute of Technology;
WANG Hong-ling;WU Ting-ru;JIANG Shi-wen;LIU Dan-dan;SI Rui;YANG Yu-hong;College of Life Engineering;Shenyang Institute of Technology;
..............page:253-259
Research on the processing of Chlorella fermented beverage
PANG Ting-cai;HU Shang-ying;LIN Mei-fang;LUO Mei-zhi;Ocean College;Qinzhou University;Physics and Electronic College;Qinzhou University;
PANG Ting-cai;HU Shang-ying;LIN Mei-fang;LUO Mei-zhi;Ocean College;Qinzhou University;Physics and Electronic College;Qinzhou University;
..............page:260-264
Study on the lactic acid fermentation of Caulis dendrobii juice beverage
WANG Chao;HE Zi-yu;ZA Ying-hong;YANG Shu-yi;DU Bing;College of Food;South China Agricultural University;Honghe Qunxin Dendrobium Planting Co.;Ltd.;
WANG Chao;HE Zi-yu;ZA Ying-hong;YANG Shu-yi;DU Bing;College of Food;South China Agricultural University;Honghe Qunxin Dendrobium Planting Co.;Ltd.;
..............page:265-268
Study on manufacturing process and nutritional value of brown rice beverage by probiotic fermentation
CHEN Hai-xu;ZHAO Li-qing;YUN Ting-ting;Liu Shan;LI Yi-ran;YANG Zhi-qing;QI Wen-tao;Academy of State Administration of Grain;College of Food Science and Engineering;Inner Mongolia Agricultural University;
CHEN Hai-xu;ZHAO Li-qing;YUN Ting-ting;Liu Shan;LI Yi-ran;YANG Zhi-qing;QI Wen-tao;Academy of State Administration of Grain;College of Food Science and Engineering;Inner Mongolia Agricultural University;
..............page:269-275