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Science and Technology of Food Industry > 2009 > (09): 259-261.

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[1]	QIN De-li, JIA Kun, DOU Jun-rong, WANG Hui-li, ZENG Xiao-xiong, YE Hong. Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower[J]. Science and Technology of Food Industry, 2015, (04): 215-218. DOI: 10.13386/j.issn1002-0306.2015.04.038
[3]	HUANG Lu-lu, CAO Yan-ping, XIAO Jun-song, ZHANG Ting, WANG Ying. Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell[J]. Science and Technology of Food Industry, 2014, (04): 234-238. DOI: 10.13386/j.issn1002-0306.2014.04.068
[7]	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
[8]	螺旋藻营养饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 49-50. DOI: 10.13386/j.issn1002-0306.1999.05.019
[9]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006
[10]	大蒜油提取的比较研究[J]. Science and Technology of Food Industry, 1999, (05): 16-18. DOI: 10.13386/j.issn1002-0306.1999.05.004