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[1]	SA Yi, CHEN Xiaoyi. Record of Vitamin Mineral Supplement in China and Its Future Development Trend[J]. Science and Technology of Food Industry, 2021, 42(3): 320-325,337. DOI: 10.13386/j.issn1002-0306.2020040243
[2]	WANG Xin-Jie, WANG Yi, CHEN Lin, YANG Bo, HUANG Xiao-hui, XIA Zu-xiang, BAO Nian-min. Stability and Superposition Risk of Nutrients in Complementary Food Supplements during the Shelf-life[J]. Science and Technology of Food Industry, 2019, 40(23): 317-323. DOI: 10.13386/j.issn1002-0306.2019.23.052
[3]	ZHENG Yu-chuan, TANG Shan-hu, WANG Liu, LI Cui-li, BA Lin-hui, LUO Meng-you. Effects of different heating methods on the contents of minerals and vitamins in yak meat[J]. Science and Technology of Food Industry, 2018, 39(9): 78-83,95. DOI: 10.13386/j.issn1002-0306.2018.09.014
[4]	WANG Li, LUO Hong-xia, LI Shu-rong, CHI Quan-bo, WANG Hui-hua. Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples[J]. Science and Technology of Food Industry, 2016, (21): 338-341. DOI: 10.13386/j.issn1002-0306.2016.21.057
[5]	CHEN Fei, ZHANG Feng-su, LIU Xun-hong, YANG Nian-yun, HOU Ya, MA Yang. Analysis and nutritional evaluation of amino acids in Antrodia Camphorata powder[J]. Science and Technology of Food Industry, 2015, (05): 286-291. DOI: 10.13386/j.issn1002-0306.2015.05.052

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