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Science and Technology of Food Industry > 2009 > (09): 278-281.

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[1]	CHENG Fen, DENG Li, WANG Xiao, YU Bing-yan, XU Jia. Kinetics for Quality Changes of Garlic Sprout during Stir-Frying Based on the Theory of Maturity Value[J]. Science and Technology of Food Industry, 2018, 39(24): 18-23. DOI: 10.13386/j.issn1002-0306.2018.24.003
[2]	CHAO Qing-qing, ZHOU He-cai, CAO Li-min, LIN Hong, SUI Jian-xin. Dynamic Changes of Tropical TVB-N Components in Refrigerated Scophthalmus maximus and Penaeus vannamei on HS/SPME-GC/MS Analysis[J]. Science and Technology of Food Industry, 2018, 39(20): 249-255. DOI: 10.13386/j.issn1002-0306.2018.20.042
[3]	SHI Ce, SUN Li-tao, QIAN Jian-ping, HAN Shuai, FAN Bei-lei, YANG Xin-ting. TVB-N prediction of tilapia with scales by information fusion of near infrared spectrum technology and sensory evaluation during chilled storage[J]. Science and Technology of Food Industry, 2017, (21): 268-273. DOI: 10.13386/j.issn1002-0306.2017.21.053
[5]	Rearch progress in the proteinase K[J]. Science and Technology of Food Industry, 2013, (14): 380-384. DOI: 10.13386/j.issn1002-0306.2013.14.085