Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Characteristics of the Mixed Systems of Tuber Starch and Carrageenan and Its Effect on the Gel Properties of Myofibrillar Protein
HU Fang-yang, CHEN Jin-yu, ZHANG Kun-sheng, REN Yun-xia, QU Jin-ping
2020, 41(2):1-8,15. DOI: 10.13386/j.issn1002-0306.2020.02.001
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Effects of Low Temperature Plasma on Cooking Quality and Physicochemical Properties of Brown Rice
MENG Ning, LIU Ming, SUN Ying, ZHU Yun-heng, LIU Yan-xiang, TAN Bin, ZHANG Pei-yin
2020, 41(2):9-15. DOI: 10.13386/j.issn1002-0306.2020.02.002
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Enzymatic Preparation of Purple Potato Juice and Its Fermentation Characteristics of Lactic Acid Bacteria
ZOU Ying, BU Zhi-bin, YU Yuan-shan, ZOU Bo, XIAO Geng-sheng, WEN Jing, CHENG Li-na, LI Jun
2020, 41(2):16-20,26. DOI: 10.13386/j.issn1002-0306.2020.02.003
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Research on Synergistic Antioxidant Activity of Eugenol and Syringaldehyde Dimethylacetal
FANG Xue-xiang, YUAN Hui-hui, SHAN Yan-chao, LAN Min-bo
2020, 41(2):21-26. DOI: 10.13386/j.issn1002-0306.2020.02.004
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Effects of Particle Size on Nutrients and Functional Properties of Stems and Leaves in Different Parts of Alfalfa
LAI Si-tong, LIU Jin-long, LIU Jun-li, SUN Deng, CUI Qing-liang
2020, 41(2):27-32. DOI: 10.13386/j.issn1002-0306.2020.02.005
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Feasibility of Green Tea,Yellow Tea,White Tea and Black Tea Made from the Fresh Leaves of Four Oolong Tea Varieties
LU Li, CHENG Xi, YE Guo-sheng, WANG Fei-quan, YE Jiang-hua, ZHANG Yu-yang, CHEN Rong-bing, ZGANG Bo
2020, 41(2):33-38. DOI: 10.13386/j.issn1002-0306.2020.02.006
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Changes of Volatile Flavor Components and Sensory Characteristics of Enzymatic Hydrolysates of Sipunculus nudus before and after Maillard Reaction
YOU Gang, NIU Gai-gai, ZHANG Zi-ran, DONG Qing-liang, GUO De-jun
2020, 41(2):39-45,58. DOI: 10.13386/j.issn1002-0306.2020.02.007
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Effect of Steam Explosion Pressure on the Quality and Physical and Chemical Properties of Dietary Fiber of Old Stem in Broccoli
ZHANG Ming, MA Chao, WU Mao-yu, WANG Chong-dui, YANG Li-feng, FAN Qi, ZHANG Bo-hua, MENG Xiao-feng, JIA Hong-yu
2020, 41(2):46-51,58. DOI: 10.13386/j.issn1002-0306.2020.02.008
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Effects of Fermentation on Main Bioactive Components, Antioxidant Activities and Irritation of Polygonatum sibiricum
YANG Jing-juan, ZHANG Xi, MA Ya-ge, YANG Wei, CHEN Wei, DU Wen-xia, ZHAO Sheng-lan
2020, 41(2):52-58. DOI: 10.13386/j.issn1002-0306.2020.02.009
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Preparation and in Vitro Digestion of Protein Modified Phytosterol Liposomes
WANG Xue-hui, CHENG Ming, JIAO Wen-jia, Tao Ye, XIA Lian-chen, WANG Chun-wei, ZHU Ai-xia
2020, 41(2):59-63. DOI: 10.13386/j.issn1002-0306.2020.02.010
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Quality Changes in Different Parts of Xinjiang Brown Cattle Beef during Postmortem Aging
WEI Zhi-sheng, WANG Yong-feng, YU Qun-li, YAN Xiang-min, LI Hong-bo, WANG Xu, LEi Yuan-hua, SUN Bao-zhong, XIE-Peng, ZHANG Song-shan
2020, 41(2):64-70. DOI: 10.13386/j.issn1002-0306.2020.02.011
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Optimization of Emulsified Thermoreversible Composite Gel Formula by Response Surface Methodology
GAO Na, HUANG Jun-yi, LI Cong, WU Xiang, LI Xin-fu, XU Bao-cai
2020, 41(2):71-77. DOI: 10.13386/j.issn1002-0306.2020.02.012
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Effect of Extrusion on Dietary Fiber of Soybean Dregs Combination
SUN Bing-yu, LI Xin-yu, ZHANG Guang, WANG Shang-jie, SHI Yan-guo
2020, 41(2):78-83,107. DOI: 10.13386/j.issn1002-0306.2020.02.013
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Effects of Storage Temperature on the Viability of Lactobacillus fermentum grx07 under Vacuum Freeze-dried Start
MA Yan, SHEN Gui-qi, TAO Zhi-qiang, WANG Li, HUANG Xin-yuan, SU Jian-bo, WU Yun, ZHANG Zhao-jun, YIN Bo-xing, GUAN Cheng-ran
2020, 41(2):84-88,94. DOI: 10.13386/j.issn1002-0306.2020.02.014
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Detection of GⅠ,GⅡNorovirus in Frozen Strawberries with Droplet Digital PCR
WANG Xue-qing, WANG Qun, FANG Bao-hai, JIANG Fan, YUE Zhi-qin, SUN Tao, LIANG Cheng-zhu
2020, 41(2):89-94. DOI: 10.13386/j.issn1002-0306.2020.02.015
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Analysis of Microbial Diversity and Functional Prediction of Douzhir Based on 16S rDNA High-throughput Sequencing Technology
YUAN Yu, LI Jing, LIN Shao-hua, JIA Hong-liang, PAN Yan, LUO Hong-xia, DENG Mao-cheng
2020, 41(2):95-100. DOI: 10.13386/j.issn1002-0306.2020.02.016
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Optimization of Polysaccharides Extraction from Seed Melon by Response Surface Methodology and Its Hypolipidemic Effects in Vitro
QIAN Ya-wen, WEI Jia, ZHANG Zheng, WANG Xia, ZHANG Jian, WU Bin
2020, 41(2):101-107. DOI: 10.13386/j.issn1002-0306.2020.02.017
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Optimization of Extraction Conditions of Anti-xanthine Oxidase Active Compounds from Artemisia selengensis Turcz Stems and Its Components Analysis
SHEN Yue-feng, LI Yi-zhen, ZHANG A-xi, FU Gui-ming, WAN Yin
2020, 41(2):108-114. DOI: 10.13386/j.issn1002-0306.2020.02.018
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Optimization of Spray Drying Parameters for the Probiotic Powder Preparation of Bacillus subtilis Prob 1822
XIAO Huai-qiu, LI Yu-zhen, Zhao Mou-ming, LIN Qin-lu, LIU Jun, ZHOU Quan, JIANG Ming-jiao
2020, 41(2):114-120. DOI: 10.13386/j.issn1002-0306.2020.02.019
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Preparation and Improvement Sleep Effects in Mice of Compound Uncaria hirsute Havil. Oral Liquid
ZHOU Qing, YAN Fei, PENG Pan
2020, 41(2):121-126. DOI: 10.13386/j.issn1002-0306.2020.02.020
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Inhibiting NDMA-generated Spice Essential Oil Compound Inhibitors in Simulated Nitrosation System in Vitro
CHEN Wen-jing, YANG Hua, WANG Yang, LIANG Li-ya, MA Li-zhen, REN Xiao-qing
2020, 41(2):127-132. DOI: 10.13386/j.issn1002-0306.2020.02.021
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Doehlert Design Combined with Desirability Function to Optimize the Extraction of Multi-components in Codonopsis pilosula
YU Zhe-yuan, YANG Hai-yan, ZHANG Bo
2020, 41(2):133-139. DOI: 10.13386/j.issn1002-0306.2020.02.022
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Clarification Process of Ginger Juice with Ultrasonic Assisted Attapulgite-chitosan by Response Surface Methodology
HUNAG Shuo, ZHOU Wen-hong, LU Yi-hui, BI Yan-hong, WANG Zhao-yu, BAi Qing-yun, YIN Wen-qi, ZHONG Yu-qing
2020, 41(2):140-145. DOI: 10.13386/j.issn1002-0306.2020.02.023
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Optimization of Medium and Feeding Process for L-Tryptophan Production Fermented by Escherichia coli
ZHU Xiao-wen, WANG Ze-jian, LI Liang, WU Jie-Qun, ZHUANG Ying-ping
2020, 41(2):146-153. DOI: 10.13386/j.issn1002-0306.2020.02.024
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Optimization of the Technology of Pinuspumila Protein Peptide Milk Beverage by Response Surface Methodology
YU Hai-yao, LI Qing-quan, GE Huan-Yu, LI De-hai
2020, 41(2):154-161,169. DOI: 10.13386/j.issn1002-0306.2020.02.025
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Optimization of Walnut Milk Fermentation Process by Response Surface Methodology
PEI Pu-hua, AN Chuan-xiang, XIE Dan, SONG Ming-fa, YANG Yun, YANG Jiao-jiao, XU Su, MA Li-zhi
2020, 41(2):162-169. DOI: 10.13386/j.issn1002-0306.2020.02.026
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Optimization of Glycosylation Modification Process of Ultrasound-Assisted Naked Oat Protein/β-Glucan by Response Surface Methodology
JIANG Lin, YANG Zhi-wei
2020, 41(2):170-176. DOI: 10.13386/j.issn1002-0306.2020.02.027
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Optimizing the Fermentation Process of Ganoderma lucidum to Deacidify Fresh Schisandra chinesis Juice and Its Liver Protection Effects
XIN Yu, QIU Zhi-dong, WU Fa-jie, ZHANG Yan-fei, QU Mo, LUO Hao-ming, WANG Wei-nan
2020, 41(2):177-182,194. DOI: 10.13386/j.issn1002-0306.2020.02.028
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Properties of Chitosan-type SO2 Sustained-release Materials with Different Molecular Weights
WANG Qiu-ping, YANG Xiao-jun, WANG Yu-jie, ABUDUSALAMU·Abudukadier
2020, 41(2):183-188. DOI: 10.13386/j.issn1002-0306.2020.02.029
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Morphological of Heavy Metals in Different Components of Ruditapes philippinarum
ZHAI Zi-yang, LIU Yu-fei, XU Long-juan, HUANG Chao-qun, QI Yan-xia, ZHAO Qian-cheng
2020, 41(2):189-194. DOI: 10.13386/j.issn1002-0306.2020.02.030
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Determination of 15 Plant Growth Regulators Residues in Fruits and Vegetables by Modified QuEChERS Coupled with UPLC-Q-Orbitrap HRMS
MO Ying, LV Min, ZHANG Rong-lin, XUE Ya-xin, HUANG Yan-hong, LU Xiao-kang, LIU Hua-wen
2020, 41(2):195-200,206. DOI: 10.13386/j.issn1002-0306.2020.02.031
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Analysis of Rose Water Aroma Components by Purge and Trap-Gas Chromatography/Mass Spectrometry
LEI Chun-ni, WANG Bo, XIE Ying-shuang, ZHOU Xiao-ping, ZHANG Min, SUN Miao-miao, CHEN Rui-xia
2020, 41(2):201-206. DOI: 10.13386/j.issn1002-0306.2020.02.032
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Effect of Tea Extract on Volatile Flavor Compounds of Cheese Based on HS-SPME-GC-MS
XU Zhen-li, ZHENG Xiao-ji, CHEN Ji-luan, WANG Bin, ZHENG Xiao-chun, LI Han-chang, SHI Xue-wei
2020, 41(2):207-212. DOI: 10.13386/j.issn1002-0306.2020.02.033
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Determination of 10 Sulfonylurea Herbicides by High Performance Liquid Chromatography-Tandem Mass Spectrometric with Molecularly Imprinted Polymers Solid Phase Extraction Doped Metal Organic Frameworks
ZHU Xu-ran, LIU Yuan, HAN Zheng-zheng, CHENG Ming, XING Wei-hai, ZHANG Jia-xiao, YANG Li-ting, WANG Jian, SHE Yong-xin
2020, 41(2):213-219,226. DOI: 10.13386/j.issn1002-0306.2020.02.034
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Effects of Three Winemaking Processes on Aromatic Components of Wine Made from Vitis quinquangularis Rehd. Yeniang No.2
GUAN Jing-xi, HUANG Yu, WEI Rong-fu, PAN Feng-pin, WU Dai-dong, HUANG Jing, YANG Ying
2020, 41(2):220-226. DOI: 10.13386/j.issn1002-0306.2020.02.035
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Quality Analysis and Optimal Harvest Period of Cabernet Sauvignon in Xinjiang Based on Principal Compoent Analysis
ZHANG Ya-fei, YAO Yao, DU Lin-xiao, QIAO Jie, NING Zhi-heng, ZHOU Ji-min, LI Xue-wen
2020, 41(2):227-232. DOI: 10.13386/j.issn1002-0306.2020.02.036
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Preparation of Flavones Reference Extract from Ziziphus jujuba Seed and Its Methodological Validation in the Determination of Content of Zaoren Anshen Granules
SU Yan-qi, XIAO Mi, YU Hong-zhu, TANG Jin-tian, ZOU Xian-wei, HUANG Bi-sheng, CAI Xu
2020, 41(2):233-237. DOI: 10.13386/j.issn1002-0306.2020.02.037
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Determination of soluble sugar in Vaccinium uliginosum fruit in Changbai Mountain by HPLC-ELSD
WANG Yu, YANG Hao-bo, ZHONG Shuai, LIU Xin, SHENG Yu-jun, LI Tong, ZONG Cheng-wen
2020, 41(2):238-243. DOI: 10.13386/j.issn1002-0306.2020.02.038
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Identification of Adulterated Honey by UPLC-Q-Exactive Quadrupole-Electrostatic Field Track Trap High Resolution Mass Spectrometry
XIE Bo, FU Hong, YANG Fang
2020, 41(2):244-251. DOI: 10.13386/j.issn1002-0306.2020.02.039
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Effects of Different Thermal Conductive Medium Drying on Quality Components and Sensory of Green Tea
WANG Hui, LIU Ya-qin, HUANG Jian-qin, DING Yong, XIE Ming-zhi, GUI Li-quan, LEI Pan-deng
2020, 41(2):252-257,266. DOI: 10.13386/j.issn1002-0306.2020.02.040
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Effect of Ultra High Pressure Treatment on the Texture and Cell Wall Polysaccharide Content of Fresh-cut Potato
HUANG Huan, WANG Shao-fan, HAN Yu-mei
2020, 41(2):258-266. DOI: 10.13386/j.issn1002-0306.2020.02.041
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Effects of Partial Freezing and Vacuum Packaging on Storage Quality of Whole Shell Mussel with Original Juice
LI Ya-jing, ZHOU Bing, Liu Yue, QIN Gang, SHEN Yan-yan, ZHU Zheng-hua
2020, 41(2):267-272. DOI: 10.13386/j.issn1002-0306.2020.02.042
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Quality Changes of Buffalo Meat during Low Temperature Storage
LIU Chun-you, FU Chun-ting, XU Jin-rong, YU Wan-guo, GAO Xiao-yao
2020, 41(2):273-278,287. DOI: 10.13386/j.issn1002-0306.2020.02.043
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Effect of Controlled Atmosphere Storage on Postharvest Preservation of Xuxiang Kiwifruit
KANG Hui-fang, QIAO Yong-jin, LIU Chen-xia, ZHANG Yi, CHEN Bing-jie
2020, 41(2):279-282,287. DOI: 10.13386/j.issn1002-0306.2020.02.044
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Effects of Gelatin-Chitosan-Rosemary Extract Composite Coating Film on Quality of Litopenaeus vannamei
DONG Ru-yue, CHANG Jing, XUAN Xiao-ting, LING Jian-gang, LIU Zun-ying
2020, 41(2):283-287. DOI: 10.13386/j.issn1002-0306.2020.02.045
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Effects of Astragalus Polysaccharide on Life Span and Antioxidation of Drosophila melanogaster
QIN Yong-yan, WANG Yu-jie, LI Ying, LIU Rui-xiang
2020, 41(2):288-291. DOI: 10.13386/j.issn1002-0306.2020.02.046
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The Ameliorative Effect of L-theanine Combined with γ-aminobutyric Acid on CUMS-induced Depression in Rats
ZHOU Yue, FU Min, LIU Huan
2020, 41(2):292-297,306. DOI: 10.13386/j.issn1002-0306.2020.02.047
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Quality Evaluation of Different Varieties of Freeze-dried Seedless Grape Crisp
DENG Ting-ting, XIAO Ya-dong, LIU Chun-quan, XU Ya-yuan, ZHENG Tie-song, LI Da-jing, SONG Jiang-feng
2020, 41(2):298-306. DOI: 10.13386/j.issn1002-0306.2020.02.048
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Anti-fatigue and Sleep Rhythm Improvement Effects of Oplopanax elatus Nakai
WANG Yan-yan, ZHAI Chun-mei, SHEN Ke-xin, MI Xiao, HUANG Li-li, MENG Yong-hai, LI Ting-li
2020, 41(2):307-311,323. DOI: 10.13386/j.issn1002-0306.2020.02.049
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Effect of Theaflavins and Theabrownines on the Uric Acid Contents in a New Mice Model of Chronic Hyperuricemia
LIU Yan, ZHANG Lu-rong, WU Liang-yu, LU Jing, XIANG Ping, LIN Jin-ke
2020, 41(2):312-316,329. DOI: 10.13386/j.issn1002-0306.2020.02.050
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Active Factors and Its Food Status Against Sarcopenia
JIANG Zhe-hui, BAO Yi-hong, JIANG Shi-long
2020, 41(2):317-323. DOI: 10.13386/j.issn1002-0306.2020.02.051
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Review on Detection Technology of Beer Spoilage Microorganisms
YU Si, ZHANG Bao-shan, LI Na, LIU Qiao, LI Ai-ping, SUN Yu-heng, MAO Wei-wen, ZHAO Yu
2020, 41(2):324-329. DOI: 10.13386/j.issn1002-0306.2020.02.052
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Formation Mechanism of Pyrazine Compounds in the Sunflower Oil
WANG Fu-rong, FAN Jia-qi, SHEN Hai-liang, YANG Ya-li, GUO Yu-rong
2020, 41(2):330-335,344. DOI: 10.13386/j.issn1002-0306.2020.02.053
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Progress on the Modified Mycotoxins and Their Simultaneous Determination Methods in Food
ZHAO Qiong-hui, YUAN Zi-yi, WANG Hong-ju, ZHANG Jian-ying
2020, 41(2):336-344. DOI: 10.13386/j.issn1002-0306.2020.02.054
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Research Progress in New Curing Technology of Meat Products
CHEN Xing, SHEN Qing-wu, WANG Yan, LUO Jie
2020, 41(2):345-351. DOI: 10.13386/j.issn1002-0306.2020.02.055
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Progress of Non-thermal Technology on Deep Processing of Blueberry
WANG Xiao-qiong, BI Xiu-fang, ZHOU Zhong-yu, CHEN Lei, LI Ming-yuan, LIU Xiao-cui
2020, 41(2):352-357. DOI: 10.13386/j.issn1002-0306.2020.02.056
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Research Progress of the Encapsulation of Antimicrobial Substances by Electrospinning Technique
YU Dong, WANG Hao, FENG Yang-yang, XU Jing-xin, KONG Bao-hua, LIU Qian
2020, 41(2):358-364. DOI: 10.13386/j.issn1002-0306.2020.02.057
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