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[1]	TIAN Yiming, XU Chun, YANG Qiao, ZHANG Xinfang, CHANG Songlin, REN Jiali. Effect of Drying Method on Sulfur Dioxide Content in Edible Mushrooms and Endogenous Transformation Factors[J]. Science and Technology of Food Industry, 2025, 46(5): 248-254. DOI: 10.13386/j.issn1002-0306.2024030487
[2]	ZHAO Kun, CAO Yang, YIN Jie, ZHONG Lin. Optimization of Determination Conditions of Sulfur Dioxide Residue in Chilli Products by Automatic Potentiometric Titration[J]. Science and Technology of Food Industry, 2021, 42(2): 237-240,249. DOI: 10.13386/j.issn1002-0306.2020030266
[3]	ZHANG Lei, XU Jing, WEI Jia, ZHANG Zheng, WU Bin. Effect of SO₂ fumigation on cell ultrastructure and the content of anthocyanins of red globe grape[J]. Science and Technology of Food Industry, 2018, 39(10): 292-297. DOI: 10.13386/j.issn1002-0306.2018.10.054
[6]	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
[7]	魔芋精粉的交联化学改性研究[J]. Science and Technology of Food Industry, 1999, (06): 19-20. DOI: 10.13386/j.issn1002-0306.1999.06.066
[8]	鲜姜高效化学脱皮工艺[J]. Science and Technology of Food Industry, 1999, (05): 53-54. DOI: 10.13386/j.issn1002-0306.1999.05.022
[9]	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