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Science and Technology of Food Industry > 1988 > (04): 24-26.

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[1]	LOU Ying-xia, ZHANG An-an, CHENG Lei, SUN Bao-guo, WANG Cheng-tao, ZHANG Chan. Optimization of Preparation Technology of Caramel Color Decreasing 4-Methylimidazole[J]. Science and Technology of Food Industry, 2018, 39(16): 132-137. DOI: 10.13386/j.issn1002-0306.2018.16.024
[2]	Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology[J]. Science and Technology of Food Industry, 2012, (24): 353-354. DOI: 10.13386/j.issn1002-0306.2012.24.052
[6]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068
[7]	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
[8]	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
[9]	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