Citation: | ZHANG Shuaijun, TANG Yuemei, ZHANG Dading, et al. Effect of Rosa roxburghii Tratt Powder on Alleviating Oxidative Stress Injury of Skeletal Muscle in Overtrained Rat[J]. Science and Technology of Food Industry, 2022, 43(12): 338−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090352. |
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[3] | WANG Yuanyuan, HAO Jingrong, YAN Siying, ZHANG Tiantian, DANG Ling, WANG Xiaojing. Optimization of Preparation Process and Quality Analysis of Seabuckthorn Lyophilized Powder Effervescent Tablets[J]. Science and Technology of Food Industry, 2023, 44(10): 235-241. DOI: 10.13386/j.issn1002-0306.2022080179 |
[4] | GUAN Qinglin, ZHOU Xiaoli, QIN Zhicheng, WANG Yanli, QIN Yumeng, ZHONG Dingjiang. Recip Optimization and Quality Analysis of Lentinus edodes Chutney[J]. Science and Technology of Food Industry, 2023, 44(10): 185-194. DOI: 10.13386/j.issn1002-0306.2022070211 |
[5] | WANG Dan, JIANG Chunyang, DENG Qiaosheng, YANG Qin, ZHOU Nong. Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine[J]. Science and Technology of Food Industry, 2023, 44(6): 235-243. DOI: 10.13386/j.issn1002-0306.2022060210 |
[6] | SHENG Jinfeng, CHEN Kun, LEI Yawen, WANG Xuefeng, TANG Yayuan, YE Dongqing, CHEN Xi, SUN Jian. Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying[J]. Science and Technology of Food Industry, 2022, 43(11): 126-135. DOI: 10.13386/j.issn1002-0306.2021090267 |
[7] | TANG Xiaoxian, HE Siting, DUAN Zhenhua, LIU Yan, DUAN Weiwen, TANG Meiling, GAO Dan. Response Surface Optimization of Mesona Microwave Intermittent-Hot Air Combined Drying Process and Its Effect on Mesona Gel Quality[J]. Science and Technology of Food Industry, 2022, 43(3): 203-211. DOI: 10.13386/j.issn1002-0306.2021050288 |
[8] | ZHANG Yu, WANG Ying, LI Zhifang, WANG Di, ZHANG Yanli, ZUO Zhaohang. Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J]. Science and Technology of Food Industry, 2021, 42(17): 209-216. DOI: 10.13386/j.issn1002-0306.2021020126 |
[9] | LUO Jing, HE Xin, XIE Chao, BAI Dong, LI Hai-bo, HUANG Ju. Optimization of processing technology and quality analysis of high moisture instant shrimp of Solenocera Melantho[J]. Science and Technology of Food Industry, 2018, 39(11): 194-199,204. DOI: 10.13386/j.issn1002-0306.2018.11.034 |
[10] | DINGKAO Ren- qing, WANG Lin-lin, HAN Ling, WANG Jun, WEN Peng-cheng, JI Yin-li. Quality analysis of Yak Qula in different areas[J]. Science and Technology of Food Industry, 2015, (01): 105-109. DOI: 10.13386/j.issn1002-0306.2015.01.014 |