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Science and Technology of Food Industry > 2009 > (07): 136-139.

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[1]	PAN Jingzhi, ZHU Shuangjie, MENG Qinglong. Advances in Active Ingredients and Functional Characteristics from Medicine and Food Homology Spices[J]. Science and Technology of Food Industry, 2023, 44(19): 499-511. DOI: 10.13386/j.issn1002-0306.2023040146
[2]	MING Yue, LIANG Zhi-hong. Research Progress on Food Safety Risk Factors of Spices[J]. Science and Technology of Food Industry, 2020, 41(14): 323-328,336. DOI: 10.13386/j.issn1002-0306.2020.14.052
[3]	HOU Chun-yu, MAIMAITI Maierziya, ZHOU Fen, ZHANG Long, WANG Xi-chang. Effect of Compound Essential Oil Preservative on the Quality of Pseudosciaena crocea during Storage[J]. Science and Technology of Food Industry, 2019, 40(13): 221-225,230. DOI: 10.13386/j.issn1002-0306.2019.13.036
[4]	SHEN Xiao-chan, LI Xiao, ZHANG Yu-ling, XU Ling-yi, CUI Yu-qian, QI Jing-hua, WANG Fang. Effects of Common Spices on the Formation of Heterocyclic Amines in Sauce Pork[J]. Science and Technology of Food Industry, 2018, 39(13): 243-247. DOI: 10.13386/j.issn1002-0306.2018.13.044
[5]	LI Yan-jie, HUANG Jia-jia, DONG Fang, SU Xin-guo, DU Bing. Effects of electron beam irradiation on sterilization and aroma components of three spices[J]. Science and Technology of Food Industry, 2017, (16): 19-23. DOI: 10.13386/j.issn1002-0306.2017.16.005

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