Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 1991 > (05): 58.

FullText(HTML)

[1]	FAN Qiqi, ZHAO Xiangxiang, WU Ming, LI Xiang, ZHANG Shuai, YU Jiang, LIU Xiaofei, ZHANG Na. Advances in the Application of Metabolomics in Cereal Foods[J]. Science and Technology of Food Industry, 2024, 45(7): 35-43. DOI: 10.13386/j.issn1002-0306.2023030303
[2]	SHANG Shan, ZANG Liang, FU Baoshang, JIANG Pengfei, LIU Ying, QI Libo. Nutritional Characteristics of Whole Grain and Product Development Progress[J]. Science and Technology of Food Industry, 2022, 43(8): 443-452. DOI: 10.13386/j.issn1002-0306.2021040279
[3]	Victoria Yosea Mliga, YANG Liu, MA He, SUN Chang, Yohana James Mgale, REN Dayong. Safety Assessment of Two New Lactobacillus Plantarum Strains Isolated from Traditional Fermented Food of Northeast China[J]. Science and Technology of Food Industry, 2021, 42(13): 253-261. DOI: 10.13386/j.issn1002-0306.2020100086
[4]	XU Chuan-biao, HUO Dong-xue, HU Qi-song, LI Cong-fa, ZHANG Jia-chao. Fermentation characteristics of Lactobacillus isolated in Hainan fermented food Yucha[J]. Science and Technology of Food Industry, 2017, (07): 117-120. DOI: 10.13386/j.issn1002-0306.2017.07.014
[7]	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
[8]	甜玉米乳饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 26-27. DOI: 10.13386/j.issn1002-0306.1999.05.008