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Science and Technology of Food Industry > 2009 > (07): 294-296.

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[1]	SA Yi, CHEN Xiaoyi. Record of Vitamin Mineral Supplement in China and Its Future Development Trend[J]. Science and Technology of Food Industry, 2021, 42(3): 320-325,337. DOI: 10.13386/j.issn1002-0306.2020040243
[2]	HANG Yuan-yuan, LIANG Ying, LI Yi, DING Ying, LIU Xian-jin, WANG Shu-lin. Analysis of Phenolic Compounds and Vitamin C in Some Purple Vegetables[J]. Science and Technology of Food Industry, 2019, 40(4): 16-20,26. DOI: 10.13386/j.issn1002-0306.2019.04.003
[3]	ZHENG Yu-chuan, TANG Shan-hu, WANG Liu, LI Cui-li, BA Lin-hui, LUO Meng-you. Effects of different heating methods on the contents of minerals and vitamins in yak meat[J]. Science and Technology of Food Industry, 2018, 39(9): 78-83,95. DOI: 10.13386/j.issn1002-0306.2018.09.014
[4]	ZOU Wei-na, WANG Wei, XU Qi-jiang, DU Wei-wei, LI Ling-yu. Extraction of total phenolics and flavonoids from the leaf of Ribes odoratum Wendl.and its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 266-272. DOI: 10.13386/j.issn1002-0306.2017.02.043
[5]	ZHANG Yi, ZHANG Yu, LIU Pan, LU Qiao, NIE Deng-pan. Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction[J]. Science and Technology of Food Industry, 2014, (03): 245-248. DOI: 10.13386/j.issn1002-0306.2014.03.064