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Science and Technology of Food Industry > 1988 > (05): 61-63.

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[3]	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
[4]	麦芽根的综合利用研究进展[J]. Science and Technology of Food Industry, 1999, (05): 61-63. DOI: 10.13386/j.issn1002-0306.1999.05.026
[5]	甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021
[6]	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
[7]	蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013
[8]	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
[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