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Science and Technology of Food Industry > 1983 > (02): 14-21.

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[1]	LI Xiao, LI Jing-wen, CHEN Ye, JIA Li-rong, GAO Hong, DUAN Fei-xia. Optimization of Low-Methoxy Pectin Extraction from Premna microphylla Turcz and Study on Its Processing Characteristics and Microstructure Properties[J]. Science and Technology of Food Industry, 2020, 41(13): 14-21. DOI: 10.13386/j.issn1002-0306.2020.13.003
[2]	ZHANG Rui-jiao, ZHOU Wen, LV Bing. Study on extraction of low methoxyl pectin from silkworm excrement[J]. Science and Technology of Food Industry, 2015, (18): 267-270. DOI: 10.13386/j.issn1002-0306.2015.18.045
[3]	ZHANG Hui, ZHANG Yan, ZHANG Xuan, WANG Dan. Extraction and enzyme properties of pectinesterase from apple[J]. Science and Technology of Food Industry, 2015, (12): 197-200. DOI: 10.13386/j.issn1002-0306.2015.12.033
[7]	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
[8]	鲜姜高效化学脱皮工艺[J]. Science and Technology of Food Industry, 1999, (05): 53-54. DOI: 10.13386/j.issn1002-0306.1999.05.022
[9]	发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012
[10]	大蒜油提取的比较研究[J]. Science and Technology of Food Industry, 1999, (05): 16-18. DOI: 10.13386/j.issn1002-0306.1999.05.004