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Science and Technology of Food Industry > 2004 > (06): 115-117.

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[1]	LU Cheng, LU Li-xia, LIN Li-jun, XIONG Xiao-hui. Effect of Adding Glucose Oxidase on the Quality of Smoked and Cooked Sausage[J]. Science and Technology of Food Industry, 2018, 39(15): 1-4,9. DOI: 10.13386/j.issn1002-0306.2018.15.001
[2]	ZHOU Ran, SONG Yu-pin, LIU Xiao-mei, XUN He-feng, HOU Dong-mei, WU Xin-rui, LIU Ling-jun. Immobilization of glucose oxidase and horseradish peroxidase in biomimetic silica particles[J]. Science and Technology of Food Industry, 2017, (02): 221-225. DOI: 10.13386/j.issn1002-0306.2017.02.034
[7]	茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069
[8]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006