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Science and Technology of Food Industry > 2007 > (02): 24-25.

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[1]	CHEN Long, WANG Dong-mei, YU Ai-hua, LI Bo. Effect of Enzyme-assisted Aqueous Extraction on Allergenicity and Structure of Soy Milk Powder[J]. Science and Technology of Food Industry, 2020, 41(24): 192-196. DOI: 10.13386/j.issn1002-0306.2020030226
[2]	XIANG Qi-sen, SHI Guo-qing, MA Yun-fang, DONG Ji-lin, SHEN Rui-ling. Research progress on allergenic plant chitinases[J]. Science and Technology of Food Industry, 2015, (10): 389-394. DOI: 10.13386/j.issn1002-0306.2015.10.074
[3]	Research progress in reducing of wheat allergenicity by food processing[J]. Science and Technology of Food Industry, 2012, (23): 433-437. DOI: 10.13386/j.issn1002-0306.2012.23.072
[7]	天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077
[8]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068
[9]	薄层扫描法测定L-抗坏血酸棕榈酸酯[J]. Science and Technology of Food Industry, 1999, (05): 57-58. DOI: 10.13386/j.issn1002-0306.1999.05.024
[10]	甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021