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Science and Technology of Food Industry > 1981 > (02): 65-66.

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[1]	ZHENG Xiaoshan, JI Hongwu, ZHANG Zewei, ZHANG Di, ZHOU Ying, TANG Zhendong, SUN Weizhen, LIU Shucheng, SONG Wenkui. Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying[J]. Science and Technology of Food Industry, 2022, 43(10): 87-93. DOI: 10.13386/j.issn1002-0306.2021080216
[2]	LI Yuan-jiao, WANG Jun, ZHANG Li-qiong, XIA Guang-hua, LI Chuan, SHEN Xuan-ri. Composition Analysis of Phospholipids and Fatty Acids of Head in Six Species of Fishes[J]. Science and Technology of Food Industry, 2020, 41(17): 68-77. DOI: 10.13386/j.issn1002-0306.2020.17.012
[6]	茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069
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[8]	薄层扫描法测定L-抗坏血酸棕榈酸酯[J]. Science and Technology of Food Industry, 1999, (05): 57-58. DOI: 10.13386/j.issn1002-0306.1999.05.024

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