Research on Preparation of Nameko Polysaccharide

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WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.

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LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong. Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg [J]. FOOD SCIENCE, 2021, 42(18): 191-198.

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WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. Progress on Strategies for Inhibition of Acrylamide Formation in Foods [J]. FOOD SCIENCE, 2021, 42(17): 333-342.

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ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes [J]. FOOD SCIENCE, 2021, 42(15): 106-114.

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LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.

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JIANG Bingxue, ZHANG Xiaomei, HE Xiaoxia, ZHANG Jiukai, ZHANG Hongwei, LI Zhaojie, XUE Changhu, FENG Tingyu, JIANG Xiaoming,. Recent Advances in Analytical Techniques for the Traceability of Commercial Sea Cucumber [J]. FOOD SCIENCE, 2021, 42(13): 309-318.

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