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Science and Technology of Food Industry > 2005 > (06): 138-140.

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[1]	ZHANG Wenyu, FU Xianshu, BAI Xue, WU Shiwen, LI Jiabin, YU Xiaoping, ZHANG Mingzhou, YE Zihong. Formulation Optimization and Quality Analysis of Dendrobium officinale Chewable Tablets[J]. Science and Technology of Food Industry, 2025, 46(4): 155-166. DOI: 10.13386/j.issn1002-0306.2024010147
[2]	ZHOU Yang, LONG Cheng, XU Zi-yang, LIN Ying-jun, DING Jia-min, JING Si-qun. Preparation and Antioxidant Activity of a Kind of Chewable Tablets with Dendrobium officinale and Pueraria thomsonii[J]. Science and Technology of Food Industry, 2020, 41(8): 163-169. DOI: 10.13386/j.issn1002-0306.2020.08.026
[3]	LI Yang-yang, LI Shuai, GUO Yu-rong, SHI Chun-yang, ZHANG Xiao-rui, DENG Hong. Effect of accessory on the dietary chewable tablet sensory score fermented by Lactobacillus[J]. Science and Technology of Food Industry, 2015, (11): 218-222. DOI: 10.13386/j.issn1002-0306.2015.11.036

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