[1] |
ZHANG Huimin, MENG Yajing, WANG Yanli, HU Xinhang, WANG Yinhui, HUANG Yan, ZHOU Qingwu, LI Anjun, WANG Lu, XING Xinhui.
Correlation Analysis between pH, Major Organic Acids, Calcium and Magnesium Ions of Stratified Bottom-Pit-Mud from Chinese Strong-Flavor Baijiu Pit
[J]. FOOD SCIENCE, 2020, 41(19): 90-97.
|
[2] |
ZHANG Dandan, WANG Jiajia, ZHU Wen, YU Yun, MA Yuming, GAO Yupei, HUANG Youyi.
Changes of Microbial Community during Pile Fermentation of Qingzhuan Tea
[J]. FOOD SCIENCE, 2019, 40(6): 166-172.
|
[3] |
LI Shilei, XIAO Shengling, LUO Yuying.
Effect of pH on NaClO2 Retention Rate and ClO2 Release Rate in Preservative Paper
[J]. FOOD SCIENCE, 2018, 39(5): 272-277.
|
[4] |
KANG Le, SONG Huanlu.
Effect of pH on Flavor Characteristics of Maillard Reaction Products from Enzymatic Hydrolysates of Beef
[J]. FOOD SCIENCE, 2017, 38(11): 25-32.
|
[5] |
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong.
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
[J]. FOOD SCIENCE, 2014, 35(3): 96-99.
|
[6] |
PAN Ke, SHEN Qiang, SHEN Dong, DU Xiao.
Changes in Sensory and Physico-chemical Characteristics of Tea Leaves during Aerobic Fermentation for Black Tea
[J]. FOOD SCIENCE, 2014, 35(15): 198-201.
|
[7] |
CHEN Xiao-liang,WANG Shi-ping,LIU Huan.
Rapid Analysis and Evaluation of Freshness of Chilled Pork Based on Color Difference
[J]. FOOD SCIENCE, 2012, 33(4): 204-208.
|
[8] |
LI Shui-fang,SHAN Yang,FAN Wei,YIN Yong,ZHOU Zi,LI Gao-yang.
Analysis of pH and Acidity of Honey by Near Infrared Spectroscopy Based on MCCV Outlier Detection and CARS Variable Selection
[J]. FOOD SCIENCE, 2011, 32(8): 182-185.
|
[9] |
BU Hong-yu,MA Mei-hu.
Different Effects of Zinc Salts on Preserved Egg Processing
[J]. FOOD SCIENCE, 2011, 32(13): 136-144.
|
[10] |
WU Ye,XU Ke,XU Xing-lian*,NIU Lei.
Effect of pH on Gelation Properties of Rabbit Myosin
[J]. FOOD SCIENCE, 2010, 31(9): 6-11.
|
[11] |
CHEN Chang-xiu.
Effect of Chitosan-coating on Egg Quality
[J]. FOOD SCIENCE, 2010, 31(24): 453-456.
|
[12] |
LIU Shan-shan1,ZHOU Zheng2,ZHOU Wei2,ZHANG Zi-de1,MA Jun-lian1,*.
Use of An Acid Meter for the Rapid Determination of β-Lactamase Residue in Milk
[J]. FOOD SCIENCE, 2010, 31(10): 216-218.
|
[13] |
CHAI Li-hong,SUN Gao-kui.
Study on Thermal Stability of Nisin Solution
[J]. FOOD SCIENCE, 2009, 30(3): 201-203.
|
[14] |
LI Xue-bin1,ZHOU Guang-hong2,YU Xiao-ling1,*,WANG Yan-jie1,MA Han-jun1.
Effects of Variation in Mincing Time of Postmortem on Quality of Ground Meat
[J]. FOOD SCIENCE, 2009, 30(2 ): 123-126.
|
[15] |
MEI Xue-ying1,LIU Jing-ming2,LIU Yan3,DAI Rui-tong1,*.
Effects of High-voltage Electrical Stimulation on Tenderness and Microstructure of Postmortem Beef
[J]. FOOD SCIENCE, 2009, 30(19 ): 153-156.
|