[1] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
|
[2] |
ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui.
Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing
[J]. FOOD SCIENCE, 2021, 42(12): 138-144.
|
[3] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
|
[4] |
XU Haiyan, FENG Xinhong, ZHANG Jinyu, MA Chaomei.
Recent Progress in Research on Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2020, 41(13): 346-354.
|
[5] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
|
[6] |
WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao.
WU Qianrong, ZHOU Huimin, LI Su, ZHU Ning, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, QU Chao
[J]. FOOD SCIENCE, 2019, 40(20): 208-216.
|
[7] |
YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang.
Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas
[J]. FOOD SCIENCE, 2019, 40(19): 23-31.
|
[8] |
WU Rihan, BAO Liansheng, BAO Xiuping, LI Shuang, WANG Xinyuan, JIA Shiru.
Analysis of Chemical Components and Bacterial Diversity of Fermentation Starter for Dietotherapeutic Koumiss in Kerqin, Inner Mongolia
[J]. FOOD SCIENCE, 2019, 40(14): 179-185.
|
[9] |
HUANG Yanqiu, YANG Faming, QIN Xiaoming, ZHANG Chaohua, LIN Haisheng, GAO Jialong.
Chemical Composition and Characteristic Odorans of Oyster (Crassostrea hongkongensis) from Different Culture Areas
[J]. FOOD SCIENCE, 2019, 40(14): 236-242.
|
[10] |
WANG Yunna, LI Yan, LI Yang, YIN Weihua, ZHANG Liebing.
Chemical Composition and Thermodynamic Characteristics of Milk Fat Fractions Obtained by Dry Fractionation
[J]. FOOD SCIENCE, 2019, 40(12): 196-202.
|
[11] |
HE Pingping, WEI Jingliuyi, JIANG Zedong, ZHU Yanbing, NI Hui, LI Qingbiao.
Composition and in Vitro Immunostimulatory Activity of Low-Molecular-Mass Fractions of Chemically Degraded Ascophyllan from Ascophyllum nodosum
[J]. FOOD SCIENCE, 2019, 40(11): 139-145.
|
[12] |
ZOU Guangyu, WANG Wanzhang, WANG Miaosen, XIAO Yanzhong, ZHANG Hongmei.
Quality Detection of Xinyang Maojian Tea Using Electronic Nose and Electronic Tongue
[J]. FOOD SCIENCE, 2019, 40(10): 279-284.
|
[13] |
LI Dounan, HUANG Wei, WANG Xiaodan, LUO Xiaoye, QIU Shuyi.
Identification and Flavor Profile of a Thermoactinomycetaceae Strain Separated from Moutai-Flavor Daqu
[J]. FOOD SCIENCE, 2018, 39(6): 171-176.
|
[14] |
ZHOU Wangting, MI Jia, LU Lu, LUO Qing, YAN Yamei, CAO Youlong, ZENG Xiaoxiong.
Chemical Composition and Antioxidant Activity of Chinese Wolfberry Bee Pollen
[J]. FOOD SCIENCE, 2018, 39(4): 219-224.
|
[15] |
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping.
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
[J]. FOOD SCIENCE, 2018, 39(24): 116-122.
|