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Science and Technology of Food Industry > 2003 > (07): 59-61.

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[1]	QIN Xiu-yuan, LIU Wen-ying, LIN Dan, CHEN Chao-yong, LU Jun, GU Rui-zeng, CAI Mu-yi, ZHANG Chun-le. Physicochemical Properties and Stability of Selenium-chelating Corn Oligopeptide[J]. Science and Technology of Food Industry, 2018, 39(24): 67-71. DOI: 10.13386/j.issn1002-0306.2018.24.012
[2]	ZHI Zhong-qiang. Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit[J]. Science and Technology of Food Industry, 2013, (19): 269-273. DOI: 10.13386/j.issn1002-0306.2013.19.051
[5]	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