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Science and Technology of Food Industry > 1983 > (01): 1-6.

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[1]	YANG Zhaotian, LI Fangwei, WANG Zhenhao, ZHANG Xinyue, CAO Jiarui, ZHANG Yan. Food Color Evaluation and Application in Food Industry[J]. Science and Technology of Food Industry, 2021, 42(24): 417-423. DOI: 10.13386/j.issn1002-0306.2020110045
[3]	桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
[4]	二次加热凝聚澄清技术在番茄清汁生产中的应用[J]. Science and Technology of Food Industry, 1999, (05): 40-41. DOI: 10.13386/j.issn1002-0306.1999.05.014
[5]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006
[6]	绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005