Determination of Ca and Mg in Salt

[1]

WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.

[2]

JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.

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LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.

[5]

WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui. Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity [J]. FOOD SCIENCE, 2021, 42(5): 39-45.

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[7]

FAN Chuanhui, HE Jianjun, CHEN Xueling, WANG Shaohua. Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin [J]. FOOD SCIENCE, 2021, 42(4): 44-50.

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[10]

ZHAI Zhengyan, FAN Xinyi, TAO Ningping. Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup [J]. FOOD SCIENCE, 2021, 42(3): 21-29.

[11]

LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide. Nutritional and Physicochemical Properties of Acer truncatum Seed Protein [J]. FOOD SCIENCE, 2021, 42(2): 271-277.

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[13]

YUAN Ning, ZHANG Yunzhe, ZHANG Haijuan, YU Ze, LU Xin, ZHANG Wei. Detection of Listeria monocytogenes in Foods by Visual Saltatory Rolling Circle Amplification [J]. FOOD SCIENCE, 2021, 42(16): 239-245.

[14]

LI Haiying, YANG Xianghe, WEI Zhenzhen, JIA Bei, YANG Wenzhi. Preparation and Evaluation of Carboxymethyl Pullulan-Calcium Complex in Vivo [J]. FOOD SCIENCE, 2021, 42(15): 143-149.

[15]

LIU Xiaoyan, YE Yuehua, QIAN Min, BAI Weidong, HUANG Hancong, YANG Hong, HE Yilong. Analysis of Dynamic Changes of Flavor Components during Large-Scale Brewing of Soy Sauce [J]. FOOD SCIENCE, 2021, 42(12): 242-247.

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