[1] |
LI Yangyang, DONG Liming, ZHOU Qi, LI Yingying.
Determination and Speciation Analysis of Heavy Metals in Ceramic Packaging of Baijiu Using the European Community Bureau of Reference (BCR) Extraction Method
[J]. FOOD SCIENCE, 2019, 40(6): 331-337.
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[2] |
ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui.
Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods
[J]. FOOD SCIENCE, 2019, 40(3): 101-108.
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[3] |
WU Shuangtao1, ZHU Hui2,*.
Se Contents and Dissolution Charateristics in Leaves of Ancient Fenghuang Dancong Tea Trees
[J]. FOOD SCIENCE, 2016, 37(4): 127-131.
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[4] |
WANG Huiqing, MA Dong, WU Surui, MING Jian.
Optimization of Processing Conditions and Analysis of Volatile Compounds in Pine-Mushroom (Tricholoma matsutake Sing.) Soup
[J]. FOOD SCIENCE, 2015, 36(16): 25-30.
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[5] |
HE Junbin, LIN Rihui*, WEI Chengyu, LONG Han, LIANG Yuwei, CHEN Yangyang, GAO Hua, DU Lüpei.
Properties and Applications of Oxalate Decarboxylase
[J]. FOOD SCIENCE, 2015, 36(1): 262-267.
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[6] |
GAO Xiang-yang1,2, WEI Jiang-mian2, ZHANG Na1.
Determination of Copper Ions with Different Dissolution Characteristics in Tea by Concentration Direct-Reading Method after Standard Solution Addition
[J]. FOOD SCIENCE, 2014, 35(4): 146-150.
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[7] |
DANG Ya1,2, LIU Shui-ying1.
Mineral Contents and Leaching Characteristics in Green Tea from Hanzhong, Shaanxi
[J]. FOOD SCIENCE, 2014, 35(16): 170-174.
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[8] |
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Preparation and Properties of Cross-Linked Oxalate Decarboxylase Aggregates
[J]. FOOD SCIENCE, 2013, 34(1): 215-219.
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[9] |
CAI Guang-zhi,SHEN Xiao-jun,SUN Quan-le,GUO Jin-ping,GUO Yun-long,GONG Ji-yu*.
Calcium Content and Dissolution Rate of Rapeseed
[J]. FOOD SCIENCE, 2010, 31(14): 272-274.
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[10] |
WANG Ying,ZHU Ke-xue*,ZHOU Hui-ming.
Optimization of Processing Conditions of Shiitake Soup
[J]. FOOD SCIENCE, 2010, 31(10): 336-340.
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[11] |
YANG Wei,CHEN Wen-hua,CHENG Xiao-yu,FENG Ping,PEI Xian-qing,ZHAO Rong,GUO Wen-ping,SHI Hong-xia.
Ionization of Calcium in Cow Bones
[J]. FOOD SCIENCE, 2009, 30(22): 217-220.
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[12] |
吕Zhi-Yao , GUO Chong-Hua.
Study on Extration of Eseratrol from Polygonum cuspidatum by Microbial Enzyme Method
[J]. FOOD SCIENCE, 2008, 29(5): 283-286.
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[13] |
LIU Li-Chuang, HU Zhi-He, LIU Tong, JIA Jing.
Comparative Study on Extraction Methods of Spirulina Phycobiliprotein
[J]. FOOD SCIENCE, 2008, 29(11): 228-233.
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[14] |
ZHANG Hong-Cheng, LI Chun-Yang, PENG Zhi-Ying, ZHAO Mou-Ming.
Study of Deacetylation of Exopolysaccharides from Sphingomonas paucimobilis S1 and Its Rheology
[J]. FOOD SCIENCE, 2007, 28(10): 122-127.
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[15] |
LUO Hong-Yu.
Refining Glue Polysaccharide from Skate’s Cartilage
[J]. FOOD SCIENCE, 2004, 25(11): 135-137.
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