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Science and Technology of Food Industry > 2006 > (12): 55-57.

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[1]	QIAN Yanfeng, WANG Ya, ZHANG Mingyue, DU Ziang, JIA Jingxuan, WAN Xianglong. Research Status of Time-Temperature Indicator for Monitoring Food Freshness[J]. Science and Technology of Food Industry, 2022, 43(7): 10-20. DOI: 10.13386/j.issn1002-0306.2021090094
[2]	YANG Peng, WANG Zhan, SHEN Wang-yang, WU Jin-ju, YU Bo. Thermal Decomposition Mechanism Study of 6-Gingerol/Maltosyl-β-Cyclodextrin Inclusion Complex[J]. Science and Technology of Food Industry, 2018, 39(22): 46-49. DOI: 10.13386/j.issn1002-0306.2018.22.010
[3]	WANG Cun-tang, ZHANG Xiong-feng, YANG Li, GAO Ao-han. Effect of temperature and blanching treatment on hot-air drying characteristics of shredded snap bean[J]. Science and Technology of Food Industry, 2017, (01): 135-140. DOI: 10.13386/j.issn1002-0306.2017.01.018
[4]	WANG Cun- tang, ZHANG Xiong-feng, YANG Li, GAO Ao-han. Effect of temperature and slice thickness on drying kinetics of hot- air drying of hawthorn slices[J]. Science and Technology of Food Industry, 2016, (13): 131-136. DOI: 10.13386/j.issn1002-0306.2016.13.018
[5]	REN Xing-chen, MAO Lin-chun, YUAN Jia-jia, LU Wen-jing. Research on low- temperature TTI based on lipase[J]. Science and Technology of Food Industry, 2016, (10): 251-254. DOI: 10.13386/j.issn1002-0306.2016.10.042
[10]	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

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