Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the antioxidant activities and compositions of macadamia nuts oil from different extraction methods
SHUAI Xi-xiang, DU Li-qing, ZHANG Ming, TU Xing-hao
2017(15):1-5. DOI: 10.13386/j.issn1002-0306.2017.15.001
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Study on in vitro antioxidant capacity of Stanuntonia Chinensis juice
CUI Lin-yun
2017(15):6-10. DOI: 10.13386/j.issn1002-0306.2017.15.002
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Effect of different baking temperature on Dangui Oolong tea quality
SUN Jun, ZHU Liu-gang, LIN Zhi-kun, ZHANG Wen-jin
2017(15):11-14. DOI: 10.13386/j.issn1002-0306.2017.15.003
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Influence of Maillard reaction on emulsifying properties of oat β-glucan
SUN Tao, XU Hong-lei, XIE Jing, GAN Jian-hong, XUE Bin, SHAO Ze-huai, CUI Yu
2017(15):15-19. DOI: 10.13386/j.issn1002-0306.2017.15.004
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Study on the preservation effect of carbonated water on milk and the removal of carbonated water from raw milk
YU Jia, LIU Hui-ping, LI Wei-hong, WANG Yu, LIU Shao-juan
2017(15):20-24. DOI: 10.13386/j.issn1002-0306.2017.15.005
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Double function yeast cell-wall extract and its capability of adsorbing aflatoxin B1
QIAN Pan-pan, LI Hong-bo, ZHAO Yan-yan, ZHOU Wei, MO Hai-zhen, HU Liang-bin
2017(15):25-29. DOI: 10.13386/j.issn1002-0306.2017.15.006
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Study on liquid fermentation of broken coix seed vinegar
ZHANG Yu-mei, LU Hong-mei, SU Jia, CHEN Li
2017(15):30-34. DOI: 10.13386/j.issn1002-0306.2017.15.007
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Extraction, antioxidant activity of flavonoids from oil-tea camellia seed cake
GAO Jin-yong, GAO Yong-ping, YU Yan-yan, LI Huan, LU Zhi-ping, BU Fu-jun, BAN Long-hai
2017(15):35-39. DOI: 10.13386/j.issn1002-0306.2017.15.008
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Study on physicochemical properties and antioxidant activity of Arabinoxylan from wheat starch wastewater
TIAN Bei-bei, CHEN Jie, WANG Yuan-hui
2017(15):40-44. DOI: 10.13386/j.issn1002-0306.2017.15.009
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Comparitive on the quality of Corylus heterophylla × Corylus avellana nut under different sites conditions in Xinjiang
TIAN Xue-lin, SHI Yan-jiang, SONG Feng-hui, Mahemuti
2017(15):45-49. DOI: 10.13386/j.issn1002-0306.2017.15.010
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Screening of a high sugar-tolerant yeast using UV-DES
DU Yu-rong, YIN Wen-zheng, HUANG Jing-ran, LI Liang, WU Liji-Aorixihu
2017(15):50-54. DOI: 10.13386/j.issn1002-0306.2017.15.011
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Total polyphenol, flavonoid contents and antioxidant capacities of different polarity parts in extracts from Premna microphylla Turcz in vitro
SUN Ji-han, HUANG Ling-yan, GU Jia-chang, WANG Chun-yu, SUN Da-wei, JIN Yi-min, PENG Jing
2017(15):55-58. DOI: 10.13386/j.issn1002-0306.2017.15.012
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Effect of drying methods on the quality and antioxidase enzyme activities of Flammulina velutiper
XIN Yan-hua, XU Lan, SU Jing, MENG Yue
2017(15):59-62. DOI: 10.13386/j.issn1002-0306.2017.15.013
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Comparative study on the content determination and the anti-tussive and anti-inflammatory effects of the total alkaloids of Pingbeimu and Chuanbeimu
CHEN Hong-zhu, ZHANG Shi-yang, HUANG Ya-bin, LI Sheng-mao, CHEN Jin-feng, AO Hui
2017(15):63-67. DOI: 10.13386/j.issn1002-0306.2017.15.014
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Studies on the interaction of sodium caseinate and gum arabic and preparation of nanoparticles
LIU Chun-hua, ZHOU Ai-mei, YANG Ran, PENG Dan-ying, LIU Xin, CAO Yong
2017(15):68-77. DOI: 10.13386/j.issn1002-0306.2017.15.015
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Ternary hydrochloride low-sodium salt and its effect on properties of starches
GE Bao-bao, XU Jie, XIA Yong-mei, WANG Hai-jun, LIU Xiang
2017(15):78-84. DOI: 10.13386/j.issn1002-0306.2017.15.016
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Optimization of lactic acid bacteria fermentation carrot protoplasmic technology using the response surface method and the analysis of main volatile components
LIU Ying, JIAO Meng-yue, WANG Li-xia, GAO Han, TIAN Yi-ling
2017(15):85-92. DOI: 10.13386/j.issn1002-0306.2017.15.017
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Effect of particle size on mineral element content and binding of harmful element of wheat bran
WANG Xin, HUANG Tao-rui, HUANG Li-juan, ZHANG Ding-qiu
2017(15):93-96. DOI: 10.13386/j.issn1002-0306.2017.15.018
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Control effect of cumin essential oils on three stored-product insects
LI Guo-lin, BI Yang, ZHANG Zhong, WANG Yi, ZHU Yan
2017(15):97-101. DOI: 10.13386/j.issn1002-0306.2017.15.019
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Evaluation of α-cyclodextrin inclusion compound of lutein esters
CAI Hao-feng, XUE Ke, BU Hui-min, CHEN Yang, LI Wen-ding, REN Yong
2017(15):102-106. DOI: 10.13386/j.issn1002-0306.2017.15.020
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Characterization of bacterioncin CAMT2 produced by marine-source strain
WU Huan-ting, DENG Mu-lan, JIAO Dong-dong, QIN Wei-ling, FANG Zhi-jia, SUN Li-jun, LIU Ying
2017(15):107-111. DOI: 10.13386/j.issn1002-0306.2017.15.021
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Study on the change of Kimchi's texture characteristic during fermentation process
LIU Gang, DENG Qian-jiang, WANG Shu-fang, ZHANG Xiao-yu, LI Xue-li, LU Xiang
2017(15):112-116. DOI: 10.13386/j.issn1002-0306.2017.15.022
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Effect of papain hydrolysis on the components of antigen proteins and subunits composition in soybean milk
ZHAO Qiao-li, WANG Li, LIAO Zhen-li, HU Hui-gang, ZHENG Bin, FANG Xiang
2017(15):117-121. DOI: 10.13386/j.issn1002-0306.2017.15.023
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Analysis of the diversity and fermentation characteristics of lactic acid bacteria in traditional yogurts from Ta Cheng, Xinjiang
JIANG Ai-ting, LI Bao-kun, JIN Dan, QIAO Chuan-li, YANG Jie, ZHAO Li-li
2017(15):122-128. DOI: 10.13386/j.issn1002-0306.2017.15.024
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Analysis of biofilm formation related genes and its influence factors for Staphylococcus aures food isolates
MA Yisalan, ZHANG Rong, WANG Hong-zhi, ZHAO Yan-ying, CHEN Juan, LIU Ji, TANG Jun-ni
2017(15):129-133. DOI: 10.13386/j.issn1002-0306.2017.15.025
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Expression and optimization of alginate lyase in recombinant Escherichia coli induced by lactose
TANG Wei, YANG Min, YU Yuan, MOU Hai-jin
2017(15):134-139. DOI: 10.13386/j.issn1002-0306.2017.15.026
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Optimization of fermentation conditions and volatile components analysis of angelica nectar wine of western Sichuan plateau
CHEN Ting-ting, LIU Bo, WANG Xiu-mei, CHEN Lin, TANG Jie
2017(15):140-145. DOI: 10.13386/j.issn1002-0306.2017.15.027
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Optimization of purification protocol of biomimetic affinity material for marine metalloprotease MP
YANG Juan, LI Shang-yong, MA Zi-bin, LIU Jun-zhong, HAO Jian-hua, WANG Yue-jun, SUN Mi
2017(15):146-152. DOI: 10.13386/j.issn1002-0306.2017.15.028
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Study on the preparation process of dietary fiber from mango peel by fermentation
HUANG Xiao-bing, PENG Shao-dan, LI Ji-hua, LI Meng, LIU Kun-yi, GONG Xiao, LIN Li-jing
2017(15):153-156. DOI: 10.13386/j.issn1002-0306.2017.15.029
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Effect of engineering of L-tryptophan transport system on L-tryptophan production in Escherichia coli
LI Jing, SHI Bin-chao, WANG Chen-yang, ZHAO Zhi-jun, SHI Ji-ping
2017(15):157-163. DOI: 10.13386/j.issn1002-0306.2017.15.030
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Fermentation conditions optimization of producing bacteriorhodopsin by Halobacterium salinarium in a 5 L fermentor
DONG Fei-fei, ZHANG Yong-jie, MU Hang-fan, ZHANG Hong
2017(15):164-168. DOI: 10.13386/j.issn1002-0306.2017.15.031
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Extraction and adsorption of Monascus yellow pigments from extractive fermentation broth
TANG Rui, TAN Hai-ling, SHI Kan, TIAN Xiao-fei, WU Zhen-qiang
2017(15):169-174. DOI: 10.13386/j.issn1002-0306.2017.15.032
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Optimization of preparation technology of low ash plasma protein powder
WANG Wen-ting, HOU Cheng-li, SONG Xuan, WU Li-guo, ZHU Jie, ZHANG De-quan
2017(15):175-180. DOI: 10.13386/j.issn1002-0306.2017.15.033
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Quality changes and optimization of different abalones during heat processing
WEI Yi-nong, JIA Min, ZHANG Tao, XUE Yong, XUE Chang-hu, LI Zhao-jie, WANG Yu-ming
2017(15):181-184. DOI: 10.13386/j.issn1002-0306.2017.15.034
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Optimization concentrate process of shikimic acid from Illicium verum Hook.F.by ultrafiltration-nanofiltration coupling technology
LI Cun-yu, MA Yun, LI Hong-yang, GU Jia-mei, PENG Guo-ping
2017(15):185-189. DOI: 10.13386/j.issn1002-0306.2017.15.035
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Preparation of citral microcapsules through spray-dring and the stability of the micorcapsules
QIU Bi-ning, ZHOU You, YIN Xue-qiong, CHEN Jun-hua, YIN Ya-zhi, ZHU Li
2017(15):190-195. DOI: 10.13386/j.issn1002-0306.2017.15.036
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Optimization process of emulsion of procyanidins by particle size analysis
LIU Meng-pei, TIE Shan-shan, ZONG Wei, ZHANG Li-hua, ZHAO Guang-yuan
2017(15):196-200. DOI: 10.13386/j.issn1002-0306.2017.15.037
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Preparation and oxidative stability of sodium alginate core-shell beads encapsulated fish oil
WU Qiong-lin, ZHANG Tao, XUE Yong, XUE Chang-hu, WANG Yu-ming
2017(15):201-206. DOI: 10.13386/j.issn1002-0306.2017.15.038
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Ultrasound-assisted extraction and antioxidant activities of polysaccharides from pineapple peel
WANG Biao-shi, WU Yi-hua, ZHOU Ze-jie, JIANG Min, HU Xiao-jun, PENG Yuan-huai, YANG Juan, LIU Shu-min
2017(15):207-211. DOI: 10.13386/j.issn1002-0306.2017.15.039
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Effects of disrupting conditions on extracting astaxanthin from Phaffia rhodozyma by DMSO method
HUANG Ying, WANG Kai, DONG Cong-cong, NI Hui, YANG Yuan-fan, HUANG Gao-ling, CAI Hui-nong, DU Xi-ping
2017(15):212-217. DOI: 10.13386/j.issn1002-0306.2017.15.040
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Optimization process of the instant seafood Jelly through response surface method
CHEN Bo, GENG Li-jing, HUANG He, WANG Guan, ZHOU Wei
2017(15):218-224. DOI: 10.13386/j.issn1002-0306.2017.15.041
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Research of deodorization of enzymatic hydrolysis solution of Mactra veneriformis by lemon peel powder
ZHENG Shi-jie, WANG Chao-jin, LAI Qing-hua, KANG Yong-feng, ZHAO Zi-qi
2017(15):225-232. DOI: 10.13386/j.issn1002-0306.2017.15.042
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Effect of green tea polyphenols on properties of potato starch-chitosan composite film
ZHANG Xiao-yan, ZHAO Xiang-yu, GUO De-xian, PENG Yong
2017(15):233-237. DOI: 10.13386/j.issn1002-0306.2017.15.043
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Determination of five pesticides residues in wild vegetables by ultra performance liquid chromatography-tandem mass spectrometry
FU Qun, ZHAO Hong-hua, LIU Feng, REN Hong-bo, WEI Jun-qing, CHEN Guo-feng
2017(15):238-243. DOI: 10.13386/j.issn1002-0306.2017.15.044
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Determination of melamine and sulbactam in raw milk and liquid milk by hydrophilic interaction chromatography tandem mass spectrometry
XUE Xia, ZHENG Hong, WEI Li-li, LIU Yan-ming, ZHU Jian-hua, WANG Jun
2017(15):244-247. DOI: 10.13386/j.issn1002-0306.2017.15.045
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Qualitative and quantitative analysis of isorhamnetin and content determination of total flavonoids from pollen of Paeonia rockii
WANG Xin-di, SHI Xiao-feng, WANG Bin-li, FAN Bin, MA Qu-huan, LIU Dong-yan, SHEN Wei
2017(15):248-252. DOI: 10.13386/j.issn1002-0306.2017.15.046
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Characterisation of volatile components of Lotus leaves by HS-SPME and SDE coupled to GC-MS
FUN Qin-bao, CAI Wei-rong, XIE Liang-liang, PAN Hui, CAO Xue, ZENG Heng
2017(15):253-258. DOI: 10.13386/j.issn1002-0306.2017.15.047
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Effect of cooking time and degree of maturity on eating quality of steak
WANG Heng-peng, CAO Zhong-wen, WU Peng, MENG Xiang-ren
2017(15):259-263. DOI: 10.13386/j.issn1002-0306.2017.15.048
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Modeling for aroma quality evaluation of Yunnan Pu-erh raw tea made from ancient trees based on principal component analysis
ZENG Min, GONG Zheng-li
2017(15):264-269. DOI: 10.13386/j.issn1002-0306.2017.15.049
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Study on a Nile Red fluorescence spectrometry for rapid lipid determination in Yarrowia lipolytica
GAO Shan, LIU Xiang-cen, ZHU Chen-guang, SHI Ji-ping, ZHANG Bao-guo
2017(15):270-274. DOI: 10.13386/j.issn1002-0306.2017.15.050
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Inhibitory effects of Nisin and citric acid on Salmonella on sweet cherry
QIAN Hong-mei, HU Wen-zhong, LI Lin, ZHAN Yang, GUAN Yu-ge
2017(15):275-279. DOI: 10.13386/j.issn1002-0306.2017.15.051
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Effect of potassium sorbate and boric acid on quality of sturgeon caviar during cold storage
WEI Ya, LI Lai-hao, YANG Xian-qing, ZHAO Yong-qiang, CEN Jian-wei, WANG Jin-xu, YANG Shao-ling, HAO Shu-xian
2017(15):280-284. DOI: 10.13386/j.issn1002-0306.2017.15.052
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Predicting model of Listeria monocytogenes in Litopenaeus Vannameiat at low temperature
ZHANG Xue-mei, ZHANG Ying, WU Ya-qian, SUN Li-jun, FANG Zhi-jia, LIU Ying
2017(15):285-289. DOI: 10.13386/j.issn1002-0306.2017.15.053
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Effects of tea polyphenols on lipid metabolism and hepatic and muscular fatty acid compositions in broilers
HUANG Jin-bao, WAN Bei, GE Gao-fei
2017(15):290-295. DOI: 10.13386/j.issn1002-0306.2017.15.054
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Acid production of the polysaccharides from yam and oat in vitro fermentation as well as the growth inhibition of the fermentation products on human colon cancer cells
YIN Dan-ting, HAO Li-xin, WANG Qi, ZHAO Xin-huai
2017(15):296-301. DOI: 10.13386/j.issn1002-0306.2017.15.055
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Effect of exopolysaccharides from Lactobacillus paracasei VL8cooperated with Con A on spleen lymphocyte proliferation and induction of cytokine in mice
CHEN Yang-yang, LIU Kun-na, LI Yun-jiao, DU Jia-feng, HUO Chao, SANG Ya-xin
2017(15):302-305. DOI: 10.13386/j.issn1002-0306.2017.15.056
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Effect of tartary buckwheat protein on the growth of harmful bacteria in intestinal
LI En-, wei
2017(15):306-310. DOI: 10.13386/j.issn1002-0306.2017.15.057
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Effect of glycyrrhiza selenium polysaccharide on CCl4-induced injury in mice
TENG Yang, WANG Yi-nan, LIU Bing-xue, GENG Yu-ting, LI Yong-ji
2017(15):311-313. DOI: 10.13386/j.issn1002-0306.2017.15.058
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Antioxidant effects of polysaccharides from Thelephora ganbajun in mice with acute alcoholic injury
XU Song-yang, LU Wen-juan, TAO Ming-xuan, SHI Jing, REN Shi-lu
2017(15):314-318. DOI: 10.13386/j.issn1002-0306.2017.15.059
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Current states of the research and development of selenium-riched edible oil
XU Feng-yuan, LIU Tong-ying, YU Zhen-ting, LIU Yu-huan, ZOU Hui-fang, WANG Yun-pu, ZHENG Hong-li, WU Xiao-dan, RUAN Rong-sheng, LIU Yang, PENG Qiang
2017(15):319-323. DOI: 10.13386/j.issn1002-0306.2017.15.060
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Research progress in preparation and application of chitosan with different molecular weight
HU Rong-kang, WU Lin-xiu, CHEN Ming-jun, LIN Man-hong, ZHAO Hui, LIU Bin
2017(15):324-328. DOI: 10.13386/j.issn1002-0306.2017.15.061
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Study on carbon footprint analysis of meat products and its application development from the perspective of life cycle theory
HAN Wei-wei
2017(15):329-334. DOI: 10.13386/j.issn1002-0306.2017.15.062
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Research progress in the preparation, isolation, identification and anti-inflammatory mechanism of anti-inflammatory peptides derived from food
WANG Xiong, ZHAO Yan, XU Ming-sheng, YAO Yao, ZHANG Meng-ya, TU Yong-gang
2017(15):335-341. DOI: 10.13386/j.issn1002-0306.2017.15.063
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Bibliometrical analysis and prospect of quinoa research in the world
YU Li-qing, ZHOU Xue-yong
2017(15):342-346. DOI: 10.13386/j.issn1002-0306.2017.15.064
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A review of the developments in application of stable isotope on determining geographic origin of meat products
ZHANG Hong-bo, JIANG Le, DU Yan, JIN Zhi-min, FAN Xin, ZHENG Yu-shan
2017(15):347-351. DOI: 10.13386/j.issn1002-0306.2017.15.065
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