[1] |
ZHANG Xiaodi, DAI Zhiyuan.
Progress in Bioactive Properties and Applications of Fish By-product Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(13): 335-343.
|
[2] |
ZHENG Ziyi, LI Lin, SU Dan, LI Guanghui.
Recent Progress in Development and Application of Proteins from Fish Viscera
[J]. FOOD SCIENCE, 2019, 40(17): 295-301.
|
[3] |
ZHOU Fen, ZHANG Yanxia, ZHANG Long, ZHANG Caixia, JIANG Jiwei, TAO Ningping, WANG Xichang.
Differences in Taste Components in By-products of Chilled Large Yellow Croaker (Pseudosciaena crocea)
[J]. FOOD SCIENCE, 2019, 40(16): 193-199.
|
[4] |
ZHANG Lu, HUANG Xiangxia, TU Zongcai, ZHAO Yi, WANG Hui, WANG Hao, SHA Xiaomei, ZHANG Shuya.
Comparison of Bioactive Compounds, Antioxidant Activity and α-Glucosidase Inhibition Activity of Five By-Products from Lotus Seed Production
[J]. FOOD SCIENCE, 2018, 39(9): 33-38.
|
[5] |
LIU Yulan, WEN Yunqi, MA Yuxiang, SI Shengli, XU Lili, LIU Chunmei.
Migration of Polycyclic Aromatic Hydrocarbons during the Refining of Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(22): 263-268.
|
[6] |
GAO Xuefeng1, YANG Jihong1,2,3, WANG Hua1,2,3,*.
Comprehensive Utilization of By-products from Grape and Wine Production
[J]. FOOD SCIENCE, 2015, 36(7): 289-295.
|
[7] |
WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*.
Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste
[J]. FOOD SCIENCE, 2015, 36(1): 59-63.
|
[8] |
YAOFang,QIXing-pu,LIUPing.
Preparation of Flavorful Sauce from Freshwater Fish By-products by Enzymatic Hydrolysis and then Fermentation
[J]. FOOD SCIENCE, 2012, 33(6): 44-49.
|
[9] |
XU Jing1,ZHANG Jing1,ZHENG Xiao-jie1,LI Lai-hao2,XUE Chang-hu3.
Preparation of Liquid Flavor Seasoning of Acetes
[J]. FOOD SCIENCE, 2009, 30(24 ): 494-496.
|
[10] |
HOU Wen-fu,HUANG Ze-yuan,WANG Xiu-wen,HU Ye.
Optimal Fermentation during Low-salt Fish Sauce Preparation Using By-products from Fresh Fish Processing
[J]. FOOD SCIENCE, 2009, 30(23 ): 322-325.
|
[11] |
ZHU Qiu-Jin, CHENG Chuan-Bo, QIN Yu-Ze, LUO Bin.
Study on Physico-chemical Properties of By-products Extracts of Segmented Xiang Pigs and Their Fermented Technology Three Species of Immobilized Bacillus Cells
[J]. FOOD SCIENCE, 2008, 29(11): 427-432.
|
[12] |
XU Wei-Feng, LU Zhao-Xin, 吕Feng-Xia , BIE Xiao-Mei, FANG Yao-Wei.
Stability of Immobilized Lipozyme TL IM for Biodiesel Synthesis from Rapeseed Oil
[J]. FOOD SCIENCE, 2007, 28(7): 279-282.
|
[13] |
WANG Hua-Bo, CHENG Yu-Dong, BAO Hai-Rong.
Research and Development of Functional Substance in By-products of Soybean
[J]. FOOD SCIENCE, 2005, 26(9): 562-566.
|