Science and Technology of Food Industry
ISSN 1002-0306
CN 11-1759/TS
EI
Supported by the National Natural Science Foundation of China
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CA
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JST China
WJCI
Classified Catalogue of China's High-Quality Scientific and Technological Journals T1
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Volume 41
Issue 11
May 2020
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2.
张高鹏,曲珈莹,侯雪宁,赵薇,侯双迪,薛敏,刘霞,范艳丽. 不同高氧预处理时间对枸杞鲜果贮藏保鲜作用比较. 现代食品科技. 2023(07): 130-137 .
3.
李彤,魏超昆,张惠玲,魏兆军. 枸杞(Lycium barbarum L.)籽饼粕酶解及其美拉德肽盐的开发. 中国食品添加剂. 2022(12): 62-74 .
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