Volume 39 Issue 21

Oct. 2018

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Science and Technology of Food Industry > 2018 > 39(21): .

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[1]	LIU Cheng, ZHAO Lulu, ZHOU Songbin, LIU Yisen, WANG Tingyou. Rapid Discrimination of Aging Year of Chenpi Based on Hyperspectral Images[J]. Science and Technology of Food Industry, 2024, 45(24): 243-251. DOI: 10.13386/j.issn1002-0306.2024010229
[2]	XIE Dan, WU Cheng, BI Yuanlin, HU Jianfeng, HUANG Wei, HU Feng, FENG Xiaobing, CHENG Pingyan. Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature[J]. Science and Technology of Food Industry, 2023, 44(15): 151-158. DOI: 10.13386/j.issn1002-0306.2022090153
[3]	Shumin LIU, Xiaodan CHEN, Kailin ZENG, Xiaojun HU. Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties[J]. Science and Technology of Food Industry, 2023, 44(13): 207-213. DOI: 10.13386/j.issn1002-0306.2022090144
[4]	LI Yumei, WAN Xin, CAO Yanping, XIE Jiuying, JI Jingjun, WANG Xin. Data Visual Analysis of Physicochemical Parameters of Two Batches of Frying Oil with Different Storage Time[J]. Science and Technology of Food Industry, 2022, 43(20): 281-290. DOI: 10.13386/j.issn1002-0306.2021090337
[5]	XIANG Zhuoya, XIA Chen, ZHU Yongqing, LUO Kebin, DENG Junlin, CHEN Jian, SHI Liugang. Effect of Storage Time on Functional Ingredient and Antioxidant Activity of Ya’an Tibetan Tea[J]. Science and Technology of Food Industry, 2021, 42(11): 67-72. DOI: 10.13386/j.issn1002-0306.2020080081
[6]	Jianting YANG, Sunyan WANG, Jinpeng HU, Ligong ZHAI, Yan LIU. Storage Life Prediction of Pickled White Ginger with Sugar and Vinegar according to Texture Evaluation[J]. Science and Technology of Food Industry, 2021, 42(8): 282-287. DOI: 10.13386/j.issn1002-0306.2020080111
[7]	WANG Chun-yan, WANG Rui, KANG Zhuang-li, LU Xue-jun, MA Han-jun, SONG Zhao-jun. Effect of the Different Cold Storage Time on Gel Properties of Chilled Pork Batters[J]. Science and Technology of Food Industry, 2018, 39(19): 76-79. DOI: 10.13386/j.issn1002-0306.2018.19.013
[8]	YANG Ping, HE Tian-peng, SONG Huan-lu. Characterization of the key-aroma compounds in egg yolk powder and the changes of aroma profile during the storage[J]. Science and Technology of Food Industry, 2018, 39(6): 265-270. DOI: 10.13386/j.issn1002-0306.2018.06.049
[9]	WANG Zhuo, PAN Lei-qing, WU Yong-jin, KE Bo, TU Kang. Quality evaluation of fresh satsuma mandarins juice during storage of satsuma mandarins by electronic nose[J]. Science and Technology of Food Industry, 2016, (09): 327-330. DOI: 10.13386/j.issn1002-0306.2016.09.055
[10]	ZHANG Hong, JIANG Xu-yang, MIAO Chang-qi, LIU Guang-hao, HAN Ying. Determination of the inosinic-5'-monophosphate contents in Culter alburnus muscle tissues under different storage circumstance[J]. Science and Technology of Food Industry, 2015, (08): 320-323. DOI: 10.13386/j.issn1002-0306.2015.08.058

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