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Science and Technology of Food Industry > 2002 > (09): 75-77.

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[1]	HE Feng-ping, LEI Chao-yun, FAN Jian-xin, GONG De-yong, KANG Zhuan-miao, LIU Rong, HAN Shu-quan, LUO Li-na, WU Xiao-bo, PENG Yang, MING Fang-gang. Research Progess of Extraction Methods, Components and Functional Characteristics in Essential Oil[J]. Science and Technology of Food Industry, 2019, 40(3): 307-312,320. DOI: 10.13386/j.issn1002-0306.2019.03.049
[2]	XING Ying, YUE Zhen-zhen, XU Huai-de, WANG Jing-hua, ZHOU Su-mei. Review of Drying Methods on the Chemical Composition of Plant Products[J]. Science and Technology of Food Industry, 2018, 39(21): 342-347. DOI: 10.13386/j.issn1002-0306.2018.21.060
[3]	ZHANG Yan-dong, CHENG Cui-lin, FAN Zi-luan, WANG Zhen-yu. Extraction,component analysis and antioxidant activity of plant essential oils[J]. Science and Technology of Food Industry, 2017, (03): 390-394. DOI: 10.13386/j.issn1002-0306.2017.03.069
[4]	TANG Qing, WANG Sen-hong, LI Yan-jun, YANG Sheng, XU Xiao-yu. Component analysis of Shuang Hua botanical beverage[J]. Science and Technology of Food Industry, 2014, (04): 346-349. DOI: 10.13386/j.issn1002-0306.2014.04.021
[9]	黄刺玫叶片中黄酮物质的提取和分析[J]. Science and Technology of Food Industry, 1999, (05): 14-15. DOI: 10.13386/j.issn1002-0306.1999.05.003