Science and Technology of Food Industry
ISSN 1002-0306
CN 11-1759/TS
EI
Supported by the National Natural Science Foundation of China
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Classified Catalogue of China's High-Quality Scientific and Technological Journals T1
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Issue 08
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Science and Technology of Food Industry
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2006
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[1]
YANG Yu-kun, SONG Jia, QIAO Shen, GUO Yuan-yuan, CHANG Yuan-yuan, WANG Xing-hua.
Simultaneous determination of lactic acid and acetic acid in enzyme solution by high performance liquid chromatography
[J]. Science and Technology of Food Industry, 2018, 39(10): 246-250.
DOI:
10.13386/j.issn1002-0306.2018.10.045
[2]
MAO Shan-qiao, YANG Feng, HUANG Yong-chun.
Analyze the influence of hydrodynamic cavitation on sucrose by high performance liquid chromatography
[J]. Science and Technology of Food Industry, 2017, (01): 189-192.
DOI:
10.13386/j.issn1002-0306.2017.01.028
[3]
LI Ming-yue, ZHAO Xin, QIAN Yu, LI Jian, CHEN Lian-hong, CHEN Juan, SUO Hua-yi.
Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC
[J]. Science and Technology of Food Industry, 2016, (09): 344-348.
DOI:
10.13386/j.issn1002-0306.2016.09.059
[4]
ZHU Ya-zhu.
Purification of caffeoylquinic acids from sweet potato leaves and their analysis by high performance liquid chromatography
[J]. Science and Technology of Food Industry, 2015, (10): 73-77.
DOI:
10.13386/j.issn1002-0306.2015.10.006
[5]
WANG Gui-chun, CHEN Xue-feng, LIU Ning, WANG Ning.
Analysis of monosaccharide compositions of Nostoc Flagelliforme extracellular polysaccharide by pre-column derivation HPLC
[J]. Science and Technology of Food Industry, 2015, (10): 59-61.
DOI:
10.13386/j.issn1002-0306.2015.10.003
[9]
鲜姜高效化学脱皮工艺
[J]. Science and Technology of Food Industry, 1999, (05): 53-54.
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黄刺玫叶片中黄酮物质的提取和分析
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