[1] | YANG Zhaotian, LI Fangwei, WANG Zhenhao, ZHANG Xinyue, CAO Jiarui, ZHANG Yan. Food Color Evaluation and Application in Food Industry[J]. Science and Technology of Food Industry, 2021, 42(24): 417-423. DOI: 10.13386/j.issn1002-0306.2020110045 |
[4] | 桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072 |
[5] | 发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012 |
[6] | 甜玉米乳饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 26-27. DOI: 10.13386/j.issn1002-0306.1999.05.008 |
[7] | 绿色蔬菜在贮存、加工过程中绿色 损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005 |