Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of modified casing on physico- chemical properties of western- style pre- cooked sausage
ZHANG Wen, FENG Chao-hui, TANG Yi, HU Xue-hui, DA Xiao-mei, WANG Wei, LI Cheng
2016(19):49-52. DOI: 10.13386/j.issn1002-0306.2016.19.001
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Effect of high pressure combined with heat treatment on thiamine content in pork
LI Ting-ting, HUANG Ye-chuan, LEI Yu-tian
2016(19):53-57. DOI: 10.13386/j.issn1002-0306.2016.19.002
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Characterization of heme from tilapias blood extracted by protamex hydrolysis
CEN Jian-wei, HU Qing-rong, WEI Ya, YANG Xian-qing, HUANG Hui, LI Lai-hao
2016(19):58-61. DOI: 10.13386/j.issn1002-0306.2016.19.003
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Mechanism of binding Ca~(2+) and the effect of inhibiting calcium phosphate crystal formation of phosphopeptide
HANG Hai, LI Ba-fang, ZENG Ming-yong
2016(19):62-66. DOI: 10.13386/j.issn1002-0306.2016.19.004
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Research of the composition and antioxidant activity of essential oil from Folium Perillaes extracted by different methods
XUE Shan
2016(19):67-74. DOI: 10.13386/j.issn1002-0306.2016.19.005
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Bacteriostatic activity and mechanism of cinnamon essential oil against Pantoea agglomerans and Staphylococcus saprophyticus
WANG Fang, CAO Jin-xuan, PAN Dao-dong, SUN Yang-ying, ZHOU Chang-yu, XU Jiao
2016(19):75-80. DOI: 10.13386/j.issn1002-0306.2016.19.006
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Characteristics of endogenous proteases from ablone( Haliotis Discus Hannai Ino) viscera
LI Mei-juan, LIU Dan, JIA Zhen, CHEN Xiao-yi, FANG Ting, CHEN Jin-quan
2016(19):81-85. DOI: 10.13386/j.issn1002-0306.2016.19.007
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Antioxidant synergy effect in vitro among different forms of selenium,Vitamin E and purple carrot extract
ZHENG Shi-lian, PAN Yao, ZHANG Yun-long, DENG Ze-yuan, LI Hong-yan
2016(19):86-90. DOI: 10.13386/j.issn1002-0306.2016.19.008
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Quality optimization of the eliminated laying hens breast meatballs
ZHOU Fen, DENG Ya-min, LIU Hui, XU Yan-sheng, LIU Deng-yong, SHAO Jun-hua
2016(19):91-95. DOI: 10.13386/j.issn1002-0306.2016.19.009
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Changes of fatty acids composition in gonad of Chinese mitten crab(Eriocheir sinensis) during heating process
NI Yi-qun, WU Na, WANG Xi-chang
2016(19):96-100. DOI: 10.13386/j.issn1002-0306.2016.19.010
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Comparison of thermal stability of ovotransferrin and lactoferrin
LI Qing, JING Hao
2016(19):101-106. DOI: 10.13386/j.issn1002-0306.2016.19.011
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Study on the technical parameters and quality of desulfurization in sulfited Shuanghua Plum by citric acid solution
SONG Qian, LIU Chun-hua, WANG Shuang, YANG Xiao-bin, ZHOU Ai-mei, LIN Ri-gao, LIU Xin
2016(19):107-110. DOI: 10.13386/j.issn1002-0306.2016.19.012
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Chemical characterization of Pleurotus eryngii polysaccharide PEP-2 and its tumor-inhibitory effects against human hepatoblastoma Hep G-2 cell
JIANG Yan-hong, ZHANG Ling-fan, LV Ying, TANG Xi, REN Dao-yuan
2016(19):111-116. DOI: 10.13386/j.issn1002-0306.2016.19.013
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Antioxidant activity of different solvents extracts from red raspberry
NING Wei-yu, FENG Jian-wen, LV Chang-shan, WANG Jin-ling, KUANG Hui, YAO Li-min
2016(19):117-122. DOI: 10.13386/j.issn1002-0306.2016.19.014
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Research of the comparison of emulsification properties of SPI- DX complexes prepared by water bath and microwave methods
ZHANG Yao, ZHOU Lin-yi, ZHAO Cheng-bin, LIN Hai-jing, WU Fei
2016(19):123-126. DOI: 10.13386/j.issn1002-0306.2016.19.015
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Research of stability of anthocyanidins from lycium ruthenicum murr in the aqueous system
CHEN Hu, YE Ying, QIN Yan-ting, LIU Hui-cui, LIU Cheng-cheng, WANG Shu-lin
2016(19):127-131. DOI: 10.13386/j.issn1002-0306.2016.19.016
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Effect of drying method and temperature on powder characteristics and polyphenol content of Strawberries
CHENG An-wei, XIE Hong-xia, QI Yan, WANG Yue-ming, SUN Jin-yue, GUO Xu, LIU Chao
2016(19):132-135. DOI: 10.13386/j.issn1002-0306.2016.19.017
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Study on the nutrients change rules during germination of quinoa and quinoa malted milk pulping process
HU Jie, CHEN Shu-jun, PANG Zhen-peng, LIU Xiao-juan, XU Xiao-xia, YI Xin, SHI Yue, LI Le
2016(19):136-142. DOI: 10.13386/j.issn1002-0306.2016.19.018
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Antioxidant activity of sulfated polysaccharides with different substituting degrees from Enteromorpha intestinalis
LIU Yu-feng, JIA Shu-ying, LIU Fei-fei, HAO Zai-bin, LI Xia
2016(19):142-147. DOI: 10.13386/j.issn1002-0306.2016.19.019
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Study on the Penaeus vannamei reddening factors and its control measures
WEI Jiu-hong, LOU Yong-jiang, WEI Dan-dan, SONG Mei, FANG Lei
2016(19):148-152. DOI: 10.13386/j.issn1002-0306.2016.19.020
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Separation and identification of ACE inhibitory peptides from Ruditapes philippinarum and molecular docking
WU Ti-zhi, SHENG Nai-juan, YANG Li, MAO Li-juan, WANG Chuan, WU Hao, LIU Rui
2016(19):153-156. DOI: 10.13386/j.issn1002-0306.2016.19.021
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Optimization on the continuous fermentation process of Vitamin K2 from Bacillus subtilis natto
MOU Jie, YIN Ze-yuan, WANG Li, ZHOU Ling-yun, ZHANG Qi-yue, LI Miao-ran, YAN Dong-lei, JIANG Shan
2016(19):157-161. DOI: 10.13386/j.issn1002-0306.2016.19.022
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Butyl hydroxyanisole induced astaxanthin accumulation in Haematococcus pluvialis LUGU
DING Wei, SHANG Min-min, ZHAO Peng, XU Jun-wei, YU Xu-ya,
2016(19):162-166. DOI: 10.13386/j.issn1002-0306.2016.19.023
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Dissolved oxygen level and aging effects of monascus rice wine storage with clay jar
LI Wei-xin, HUANG Fei, HE Zhi-gang, LIN Xiao-jie, LIANG Zhang-cheng, LIN Xiao-zi
2016(19):166-169. DOI: 10.13386/j.issn1002-0306.2016.19.024
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Influence of β- D- glycosidase enzymes induced by arbutin on aroma of grape wine
PENG Shuai, FAN Ming-tao, ZHANG Ting-jing, MIAO Zhuang, CHENG Zheng-gen, LIU Yan-lin
2016(19):170-175. DOI: 10.13386/j.issn1002-0306.2016.19.025
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Study on properties of superoxide dismutase activity from Pleurotus eryngii
CHEN Guo-zhong, CHENG Shi-wei, ZHU Ling, LIU Yan-ling, CHENG Xian-hao, LIU Jin-jie
2016(19):176-179. DOI: 10.13386/j.issn1002-0306.2016.19.026
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Aqueous extraction and demulsification of sunflower oil
LIU Yuan-yuan, ZHANG Wen-bin, LI Peng-fei, YANG Rui-jin, ZHAO Wei, HUA Xiao
2016(19):180-184. DOI: 10.13386/j.issn1002-0306.2016.19.027
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Processing optimization of Xinjiang dry- cured beef by pulse pressure technology
WANG Jun-gang, LI Yu-hui, GUO An-min, LU Shi-ling, LIU Cheng-jiang
2016(19):185-191. DOI: 10.13386/j.issn1002-0306.2016.19.028
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Process research of taurine extraction from oyster(Crassostrea hongkongensis) by high hydrostatic pressure
XU Cheng, LU Hong-yu, ZHANG Chao-hua, JIN Fei
2016(19):192-196. DOI: 10.13386/j.issn1002-0306.2016.19.029
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Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine
ZHAO Chun-yan, LIU Yu-ying, MA Yue, ZHAO Xiao-yan, ZHANG Chao
2016(19):197-201. DOI: 10.13386/j.issn1002-0306.2016.19.030
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Mixture design for formulation optimization of low sodium compounds of surimi gel from grass carp
HU Yin, DING Yu-qin, LIN Qin-lu, SUN Shu-guo
2016(19):201-205. DOI: 10.13386/j.issn1002-0306.2016.19.031
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Study on ultrasonic and microwave- assisted extraction of flavonoids from Oenanthe Javanica leaves
YU Jian
2016(19):206-211. DOI: 10.13386/j.issn1002-0306.2016.19.032
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Optimization of fermentation medium of Bacillus cereus for bacteriocin-like substance by response surface methodology
XU Gu-rong, CHEN Zhi-wei, ZHONG Xiao-ting, XIONG Hua, ZUO Xiao-ling, ZHANG Qing
2016(19):212-217. DOI: 10.13386/j.issn1002-0306.2016.19.033
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Response surface methodology for optimizing extraction of polysaccharides from Aurea HELIANTHUS
HUANG Jie-tao, ZHANG Lian-ji
2016(19):217-220. DOI: 10.13386/j.issn1002-0306.2016.19.034
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Optimization of extraction process and antioxidant activity of carotenoids from fruiting body of Cordyceps Militaris
SHAO Ying, CHEN An-hui, LIU Hui, HU Mo, ZHAO Shi-chen
2016(19):221-226. DOI: 10.13386/j.issn1002-0306.2016.19.035
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Optimization of ultrasonic- assisted extraction conditions and fatty acids components analysis of seed oil in Perilla frutescens
YUAN Jia-jia, MAO Lin-chun, REN Xing-chen, LU Wen-jing
2016(19):227-231. DOI: 10.13386/j.issn1002-0306.2016.19.036
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Research of process optimization and antioxidant activities of blueberry and seed melon wine
WANG He-lin
2016(19):232-236. DOI: 10.13386/j.issn1002-0306.2016.19.037
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Optimization of fermentation process for Clostridium butyricum using response surface methodology
XING Hong-guan, LIN Jian-guo, ZHONG Xue-zhao, WANG Chang-gao, DU Xin, CAI Jun
2016(19):237-243. DOI: 10.13386/j.issn1002-0306.2016.19.038
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Process technic optimization and quality analysis of naked oats potato fishes
DONG Xiao-han, ZHOU Qian, DU Jia-feng, HAN Xue, ZHAO Wen, WANG Jie
2016(19):244-248. DOI: 10.13386/j.issn1002-0306.2016.19.039
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Optimization of extraction process of polyphenols from Aronia melanocarpa by response surface methodology and antioxidant activity evaluation
GAO Ning-xuan, LI Bin, LIU Hui, MENG Xian-jun, JIAO Xin-yao, LEI Yue, ZHANG Ye, LIU Yuan, CHEN Shi-fu, GAO Feng, LIU Zhi-qiang
2016(19):249-254. DOI: 10.13386/j.issn1002-0306.2016.19.040
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Effect of nanofilm and PVC film packaging on preservation of broccoli during the storage
SHI Jun-yan, GAO Li-pu, ZUO Jin-hua, FAN Lin-lin, XIA Chun-li, WANG Qing
2016(19):255-258. DOI: 10.13386/j.issn1002-0306.2016.19.041
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Research of policies for the development of food additives industry
BI Yu-qi, XU Da-wei, CHU Lin
2016(19):259-261. DOI: 10.13386/j.issn1002-0306.2016.19.042
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Semi- quantitative risk assessment of Listeria monocytogenes in sausage based on Boston Matrix
JIANG Rong-hua, DONG Qing-li, ZHOU Shao-jun, ZHU Hai-ming, DENG Zhi-ai, HE Jie-yi, DENG Xiao-ling, CHEN Qiu-xia, PAN Ming-liang, LI Bi-qiong, LI Ying-yue, YU Chao
2016(19):262-266. DOI: 10.13386/j.issn1002-0306.2016.19.043
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Control measures of Zika virus in food industry
GAO Yi-nan, LI Hong-jun, ZHANG Xu-jiang, HE Zhi-fei, YU Li
2016(19):267-270. DOI: 10.13386/j.issn1002-0306.2016.19.044
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Serveillance and analysis on drug- resistance of Vibrio parahaemolyticus isolated from the commercial aquatic products in markets of Shanghai
LU Yi, CHEN Wei-yi, LIU Hai-quan, XIE Jing, ZHAO Yong, SUN Xiao-hong
2016(19):271-275. DOI: 10.13386/j.issn1002-0306.2016.19.045
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Simultaneous determination of 40 elements in fruits and vegetables of Beijing market by inductively coupled plasma mass spectrometry
CHEN Hui, JIN Ling-he, HU Xue-yan, PENG Tao, CHANG Qiao-ying, FAN Chun-lin
2016(19):276-283. DOI: 10.13386/j.issn1002-0306.2016.19.046
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Characterization of the aroma compounds from stewing lamb
ZHAO Meng-yao, ZHAO Jian, HOU Li, LIANG Jing-jing, CAO Chang-chun, WANG Meng, XIE Jian-chun
2016(19):284-293. DOI: 10.13386/j.issn1002-0306.2016.19.047
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Rapid batch determination of the inulin in Taraxacum kok- saghyz Rodin by enzyme mark instrument
ZHU Jin-xia, ZHANG Yuan-pei, ZHENG Guo-bao, KONG De-jie, LI Miao
2016(19):294-297. DOI: 10.13386/j.issn1002-0306.2016.19.048
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Application of attenuated total reflection- fourier transform infrared spectroscopy for rapid identification of fungi strains on grain
LIU Ling-ping, HE Xiao-ying, DU Li-hui, SHEN Fei, YUAN Jian, JU Xing-rong
2016(19):298-301. DOI: 10.13386/j.issn1002-0306.2016.19.049
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Comparison of aromatic components in feijoa sellowiana with different extraction methods
BAI Jun-ying, HUANG Ren-hua, LU Yun-mei, YU You, WANG Dan
2016(19):302-306. DOI: 10.13386/j.issn1002-0306.2016.19.050
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Determination of Selenium in celery,cabbage,chicken and liver with Isopropanol as matrix modifier by micorowave digestion- inductively coupled plasma mass spectrometry
LI Jin-man, ZHANG Gui-wei, CHEN Shu-di, DENG Hong-yu
2016(19):307-310. DOI: 10.13386/j.issn1002-0306.2016.19.051
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Comparison of determination of hexanal in edible oils by static headspace and headspace- SPME method
ZHOU Wei-jing, JIANG Xiao-ming, WANG Shu
2016(19):311-313. DOI: 10.13386/j.issn1002-0306.2016.19.052
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Dynamic changes in volatile components in sweet flour paste during the insulation fermentation
ZUO Yong, YE Bi-xia, YANG Xiao-long, FU Bin, ZHANG Jing
2016(19):314-319. DOI: 10.13386/j.issn1002-0306.2016.19.053
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Effects of dense phase carbon dioxide treatments on qualities of fresh- cut bitter gourd
SUN Xin, ZHAO Xiao-yan, MA Yue, ZHANG Chao
2016(19):320-323. DOI: 10.13386/j.issn1002-0306.2016.19.054
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Effect of electrolyzed functional water on quality of Phaseolus vulgaris L.during storage
ZHANG Yu-lei, ZHANG Yu-dan, NIU Xiao-feng, WANG Yu
2016(19):324-329. DOI: 10.13386/j.issn1002-0306.2016.19.055
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Effect of Se- treatment on the postharvest storage quality of Chinese white cabbage
LV Jia-yu, FAN Lin-lin, SHI Jun-yan, XIA Chun-li, GAO Li-pu, ZUO Jin-hua, WANG Qing
2016(19):330-333. DOI: 10.13386/j.issn1002-0306.2016.19.056
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Quality changes and construction of shelf life prediction model about microbial of fresh-cut leafy vegetables
GAO Can-can, LIU Jia-mei, LU Zhao-xin, LV Feng-xia, ZHANG Chong, ZHAO Hai-zhen, BIE Xiao-mei
2016(19):334-338. DOI: 10.13386/j.issn1002-0306.2016.19.057
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Effect of different storage ways on storage and freshness retaining of coix seed
YANG Feng-yi, LU Hong-mei, CHEN Li, DAI Lai-xin, CHANG Dong-mei, BAI Cheng-song, JIA Qing-hui
2016(19):339-344. DOI: 10.13386/j.issn1002-0306.2016.19.058
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Effect of dietary concentrations of leucine and intrauterine growth retardation on antioxidant function in the liver of weaned piglets
SU Wei-peng, XU Wen, ZHANG Hao, YING Zhi-xiong, HUANG Qiang, HE Jin-tian, ZHANG Li-li, WANG Tian
2016(19):345-351. DOI: 10.13386/j.issn1002-0306.2016.19.059
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Effect of the Fructus phyllanthi on the human saliva flow rate,pH and bacterial
GAO Qian, XIE Ying, HUANG Hai-tao, NI Hong-mei, LI Xue-mei, GUAN Ying, MI Qi-li, YAO Jian-hua
2016(19):352-355. DOI: 10.13386/j.issn1002-0306.2016.19.060
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Effects of dietary on taste of different parts of female Juvenile Swimming Crab(Portunus trituberculatus)
WANG Hui, SHI Wen-zheng, WU Xu-gan, WANG Xi-chang, PAN Gui-ping, HOU Wen-jie
2016(19):356-362. DOI: 10.13386/j.issn1002-0306.2016.19.061
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Effects of Se stress on photosynthetic pigments in the leaves of Medicago sativa L.
DAI Hui-ping, ZHAO Hua, JIA Gen-liang, LI Xin-sheng, XU Hao, PEI Jin-jin, WU San-qiao, JIANG Hai
2016(19):363-365. DOI: 10.13386/j.issn1002-0306.2016.19.062
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Research progress in LC- MS technology for the analysis of chemical composition from medicine and food dual purposes plants
WU Wen-jie, ZHAO Zhong hui, ZHANG Yuan, ZHOU Wei-e, LI Hong-na, ZHANG Chuan-bin, HUANG Ying, ZHANG Feng
2016(19):366-371. DOI: 10.13386/j.issn1002-0306.2016.19.063
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Impact of aerobic respiration on metabolic pathway of Lactococcus lactis and the prospect of potential application
LI Bai-liang, LIU Fei, YU Shang-fu, DU Jin-cheng, JIN Da, MENG Yue-yue, LI Na, YAN Fen-fen, HUO Gui-cheng
2016(19):372-376. DOI: 10.13386/j.issn1002-0306.2016.19.064
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Application of thermal analysis technology in research of food's thermal properties
AI Wen-ting, ZHANG Min, HUANG Ru-guo, YUAN Hai-tao, XIE Yue, LIANG Fei-xia
2016(19):377-380. DOI: 10.13386/j.issn1002-0306.2016.19.065
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Preparation and purification of sulforaphane- an overview
WU Yuan-feng, XU Wei-liang, SHEN Yu-ke, XIAO Gong-nian, MAO Jian-wei, HUANG Jun, YOU Yu-ru
2016(19):381-386. DOI: 10.13386/j.issn1002-0306.2016.19.066
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Research progress in antibacterial activity of ginger essential oil
LAN Jing-yao, XUE Wen-tong
2016(19):387-390. DOI: 10.13386/j.issn1002-0306.2016.19.067
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Research progress in lactic acid bacteria in breast milk
DONG Xue-yan, JIANG Tie-min, LIU Ji-chao, CHEN Li-jun
2016(19):391-395. DOI: 10.13386/j.issn1002-0306.2016.19.068
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Application of nuclear magnetic resonance technology in alcohol quality detection
LI Jian, ZENG Xin-an, GUO Shi-yin
2016(19):396-400. DOI: 10.13386/j.issn1002-0306.2016.19.069
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