[1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[2] |
MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu.
Aroma Components and Sensory Properties of Fermented Jujube Wine
[J]. FOOD SCIENCE, 2021, 42(4): 247-253.
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[3] |
CHEN Li, KUN Jirui, WANG Jing, TONG Huarong.
Analysis of Carotenoids as Aroma Precursors in Different Varieties of Tea Leaves by High Performance Liquid Chromatography with Photodiode Array Detection
[J]. FOOD SCIENCE, 2020, 41(4): 193-198.
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[4] |
HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin.
Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties
[J]. FOOD SCIENCE, 2019, 40(24): 234-240.
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[5] |
HE Xuemei, SUN Jian, LIANG Guiqiu, QIU Changyu, LI Jiemin, LI Li, LI Changbao, SHENG Jinfeng, LIU Guoming, LING Dongning, TANG Yayuan.
Nutritional and Medicinal Quality of Mulberry Fruit from 13 Main Varieties Grown in Guangxi
[J]. FOOD SCIENCE, 2018, 39(10): 250-256.
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[6] |
WU Xiaojuan, CONG Jingyuan, WU Wei, WU Yue.
Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice
[J]. FOOD SCIENCE, 2017, 38(18): 67-72.
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[7] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie, WANG Lixia, ZUO Zhaohang.
Genetic Diversity Analysis and DNA Fingerprint Construction Based on Fluorescent Labeled SSR Markers for Mungbean Varieties (Vigna radiate L.) from Inner Mongolia
[J]. FOOD SCIENCE, 2017, 38(16): 43-50.
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[8] |
WANG Qi, ZHAO Guifu, ZHANG Xuzhou, ZHAO Lei, XIA Tao, ZHANG Xinfu.
Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea
[J]. FOOD SCIENCE, 2016, 37(20): 102-107.
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[9] |
GONG Bi, JIANG Liuqing, MA Huiling.
Comparative Storability of Green Walnut Fruits of Three Early-Fruiting Varieties
[J]. FOOD SCIENCE, 2016, 37(2): 250-255.
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[10] |
ZHANG Ting, LI Chen, LUO Anwei, TANG Miaoling, CHEN Han, LI Xulei, DUAN Lihua.
Antioxidant Activities in Vitro of Different Fruit Parts of Eight Kiwifruit Varieties
[J]. FOOD SCIENCE, 2016, 37(19): 88-93.
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[11] |
JIANG Chenkai, LI Yingxiang, HUANG Yahui, ZHANG Lijuan, YANG Jiagan, XU Xingguo, LIU Qing, CHEN Yingyu, LI Dan, ZENG Zhen.
Analysis of Aroma Compounds of Duyun Maojian Tea
[J]. FOOD SCIENCE, 2016, 37(16): 168-172.
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[12] |
LUO Xueping, LI Lixia, MA Chaolong, ZHAO Xianming.
SPME-GC-MS Analysis of Aroma Components in Black Tea Prepared with Main Tea Cultivars in Sichuan
[J]. FOOD SCIENCE, 2016, 37(16): 173-178.
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[13] |
CHEN Yongqin, FENG Bo, XU Weihong, YANG Yun, CHI Sunlin, CHEN Xugen, WANG Zhengyin, XIE Deti.
Relationship between Nitrate Contents of Chinese Cabbage (Brassica chinensis L.) and Light Intensity or Key Enzymes of Nitrogen Metabolism
[J]. FOOD SCIENCE, 2016, 37(13): 183-188.
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[14] |
SUN Zhigao, SUN Qian, HUANG Qiaojuan, HAO Jingmei, SHENG Ran.
Analysis of Fatty Acid Composition and Active Substance Content of Citrus Seed Oils Extracted by Different Methods
[J]. FOOD SCIENCE, 2016, 37(10): 187-192.
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[15] |
CHEN Rong1, LIU Jun1, XU Weihong1,*, XIE Wenwen1, XIONG Shijuan1, ZHANG Jinzhong1, XIONG Zhiting2, JIAO Wentao3.
Effect of Exogenous Lanthanum on Accumulation and Chemical Forms of Cadmium in Different Varieties of Cucumber (Cucumis satiuus L.)
[J]. FOOD SCIENCE, 2015, 36(5): 38-44.
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