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Food Science
FQ: 半月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1002-6630
CN: 11-2206/TS
YP: 1980
Url: 北京食品科学研究院
Recommended Journals
Food Science
2010 -15
Catalog
Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells JI Zhao-jun,SUN Bo*,CHI Yu-jie,XU Ning(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Cloning of Glucose Isomerase Gene from Actinoplanes missouriensis and Its Expression in Escherichia coli WANG He1,2,YANG Rui-jin2,*,HUA Xiao2,QIAN Ting-ting1,ZHANG Wen-bin2,JIANG Xiao-yan2(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Construction of Nisin-rbLF-N Fusion Gene and Its Expression in Escherichia coli YUAN Xiao-yu1,XU Wen-tao2,HUANG Kun-lun2,LUO Yun-bo2,GU Xin-xi1,TIAN Hong-tao1,2,*(1.College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China ;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Preliminary Investigation on the Biosynthesis of Recombinant Peanut Allergen Ara h2 HU Chun-qiu1,2,GAO Jin-yan1,3,LUO Chun-ping1,2,CHEN Hong-bing1,2,*,ZHU Pan1,2(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China ;3.School of Life Sciences and Food Engineering,Nanchang University,Nanchang 330047,China)
Purification and Thrombolytic Effect in vitro of a Novel Fibrinolytic Enzyme Produced by Endophytic Bacterium Paenibacillus polymyxa EJS-3 Lü Feng-xia,YAO Zheng-ying,BIE Xiao-mei,ZHAO Hai-zhen,WANG Yu,GUO Yao,LU Zhao-xin*(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Isolation,Purification and Anti-tumor Activity of a Polysaccharide,IOP3a from Inonotus obliquus CHEN Yi-yong1,2,GU Xiao-hong1,TANG Jian1(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;2.School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)
Microwave-assisted Extraction Kinetics and Thermodynamics of Pectin from Lemon Peel ZHANG Kai,HUANG Guo-lin*,CHEN Zhong-sheng,HUANG De-juan,FU Na-na(College of Chemistry,Biology and Material Science,East China Institute of Technology,Fuzhou 344000,China)
Optimum Mixing Ratio for Water Extract from Flos Sophorae Immaturus and Ethanol Extract from Radix Glycyrrhizae for Protection of Processed Foods against Lipid Oxidation and Antioxidant Properties of the Mixture ZHANG Feng-qing1,HOU Jun1,LI Zi-yi2(1.School of Chemistry and Life Science,Changchun University of Technology,Changchun 130012,China ;2.Fusong County Natural Biotechnology Co.Ltd.,Fusong 134500,China)
Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate CANG Yi-peng1,ZHANG Hong-zhi2,DONG Ming-sheng2,*(1.Suqian Product Quality Supervision and Testing Institute,Suqian 223800,China ;2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Preparation of Lyophilized Bifidobacterium bifidum Powder ZHANG Fan1,2,ZHAO Min1,*,LI Lai-you1,LU Xiao-fei1,WANG Yan3,ZHANG Rui2(1.College of Life Sciences,Northeast Forestry University,Harbin 150040,China;2.Life Science and Technology Institute,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China ;3.Academy of Fundamental and Interdisciplinary Sciences,Harbin Institute of Technology,Harbin 150001,China)
Effects of Heating Treatment and Glucono-δ-lactone-induced Acidification on the Gel Properties of Soybean Protein Isolate YU Guo-ping,AN Jing,HAN Zong-yuan(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Enzymatic Synthesis of Caprylic Caprylate in an Organic Solvent ZHANG Feng-xiu1,ZHANG Guang-xian2,*(1.College of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China ;2.College of Textile and Garment,Southwest University,Chongqing 400715,China)
Effects of β-Conglycinin and Glycated β-Conglycinin on the Thermal Aggregation of Glycinin SUN Wei-wei,YU Shu-juan*(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Effects of Culture Conditions of Mycelial Pellet Formation and L-Lactic Acid Production by Rhizopus oryzae JIANG Xue-wei1,2,LUO Xiao-ming2,SHENG Can-mei2,GAO Bi-da1,*(1.College of Bio-safety Science and Technology,Hunan Agricultural University,Changsha 410128,China ;2.College of Chemical and Biological Engineering,Changsha University of Science and Technology,Changsha 410004,China)
Effect of Thawing Methods on the Quality of Yellowfin Tuna Chunk LIU Yan,WANG Xi-chang*,LIU Yuan(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
Properties of Sorghum Starches from Twenty Varieties in China TIAN Xiao-hong,TAN Bin*,TAN Hong-zhuo,LIU Ming(Academy of State Administration of Grain,Beijing 100037,China)
Application of Flaxseed Gum in Emulsion-type Sausages WANG Hong-xia,XU Xing-lian*,ZHOU Guang-hong(National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)
Effect of Heating Time on Starch Properties and Content of Resistant Starch in Rice ZHAO Na,YANG Chao,TIAN Bin-qiang,SUN Zhi-da*,XIE Bi-jun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
Kinetics and Optimization of Porcine Pancreatic Lipase-catalyzed Hydrolysis of Prickly Ash Seed Oil XU Huai-de,TANG Ju,LIU Li-fang(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
Methods for the Evaluation of Biscuit Crispy JIANG Song,JIA Yu,SHI Ji-yong,LIU Rui-xia,ZHAO Jie-wen(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone XIE Zheng-jun1,2,LIU Yan2,SHEN Jing2,CHI Mei-ling2,JIN Zheng-yu1,2(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
An Intellectual Rating System for Pork Freshness GUO Pei-yuan,BI Song,YUAN Fang(College of Information Engineering,Beijing Technology and Business University,Beijing 100037,China)
Purification and Identification of Peanut Allergen Ara h 6 LUO Chun-ping1,2,3,GAO Jin-yan4,HU Chun-qiu1,2,CHEN Hong-bing1,2,*,YAN Fei2,3(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China ;2.Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China ;3.School of Environmental and Chemical Engineering,Nanchang University,Nanchang 330047,China ;4.School of Life Sciences and Food Engineering,Nanchang University,Nanchang 330047,China)
Effect of Exogenous Enzymes on Shortening Ripening Period of Fermented Mutton Sausage YANG Hua1,ZHANG Lin1,MA Li-zhen2,*,ZHU Ying-chun1(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;2.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China)
Effects of Phytic Acid and Phenolic Compounds on the in vitro Digestibility of Milk Proteins LIN Hai-wei1,ZHAO Yang-yang1,OU Shi-yi1,*,DU Shu-xia1,2,HUANG Cai-huan1(1.Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China ;2.Department of Food Bioengineering,Guangdong Industry Technical College,Guangzhou 510300,China)
Effect of Wall-free Cells of Yeast on Lipid Oxidation and Flavor of Silver Carp Surimi FU Xiang-jin1,2,HE Hai-xiang3,XU Shi-ying2,LI Zhong-hai1,HU Ye-bi1,ZHANG Hui1(1.School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410000,China ;2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;3.Hunan Hongxinglong Lotus Foodstuffs Co.Ltd.,Xiangtan 411228,China)
Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages FU Qing-quan1,ZENG Hua1,XU Bao-cai2(1.School of Biochemical and Environmental Engineering,Nanjing Xiaozhuang University,Nanjing 211171,China;2.Technical Centre,Nanjing Yurun Food Co.Ltd.,Nanjing 210041,China)
Emulsify Capacity and Stability of Cross-linked Casein with Polyphenol Oxidase from Agaricus bisporus WU Jin-ju1,2,GAO Jin-yan1,3,LIU Xiao1,2,CHENG Wei1,2,CHEN Hong-bing1,2,*(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China ;2.Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China ;3.School of Life Sciences and Food Engineering,Nanchang University,Nanchang 330047,China)
Effect of a Combination of Polyphenolic Extracts from Herba Gei and Herba Lysimachiae on Antioxidant Stability of Kiwifruit Juice OUYANG Yu-zhu1,WU Dao-hong1,HU Ming-hao1,CHEN Gong-xi2(1.Institute of Food Science,Jishou University,Jishou 416000,China;2.Key Laboratory of Plant Resources Conservation and Utilization,College of Hunan Province,Jishou 416000,China)
Stability of the Red Pigment from Brassica campestris L. LI Wei1,2,ZHANG Yun1(1.School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,China ;2.Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,Hubei University for Nationallities,Enshi 445000,China)
Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening ZHANG Na1,2,ZHAO Xin-huai1,*(1.Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China ;2.College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
Production Comparison of Small Peptides in Milk Fermented by Different Strains of Lactobacillus helveticus YIN Jie1,LU Shan-shan1,ZHANG Shao-hui1,2,GAO Yan-ling1,FU Li-na1,2,*(1.School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China ;2.Bor S.Luh Food Safety Research Center,Shanghai Jiao Tong University,Shanghai 200240,China)
Identification of IgE-binding Epitopes on β-lactoglobulin CONG Yan-jun1,REN Fa-zheng2,*,YUN Zhan-you3(1.School of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China ;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China ;3.Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010080,China)
Isolation and Screening of a Gamma-Aminobutyric Acid-producing Lactic Acid Bacterial(LCB) Strain from Fresh Milk LI Yuan-hong1,Lü Feng-xia1,ZOU Xiao-kui1,LI Ying1,2,LU Zhao-xin1,*(1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China ;2.Yixing Food and Drug Administration,Yixing 214206,China)
Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken WANG Qin-dan1,LI Bai-lin1,OU Jie1,LUO Jing1,YAN Wei-ling2,*,CHEN Ping2(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China ;2.Shanghai Food Research Institute,Shanghai 200235,China)
Current State of Applications of Preservation Techniques for Fruits and Vegetables Carried onboard Vessels WANG Hong-yu(Naval University of Engineering,Tianjin Aera,Tianjin 300450,China)
Application of High-Pressure Technology for the Modification of Dietary Fiber:A Review LING Bo1,WU Hong-bin3,ZHENG Gang1,WU Hong3,ZHAO Guo-hua1,2,MING Jian1,2,*(1.College of Food Science,Southwest University,Chongqing 400715,China ;2.Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China ;3.Instiute of Agro-food Science and Technology,Xinjiang Academy of Agricultural and Reclamation,Shihezi 832000,China)
pH and Thermal Stability of a Polysaccharide Fraction from Plantago asiatica L.Seeds YIN Jun-yi,NIE Shao-ping*,LIN Hui-xia,LI Chang,XIE Ming-yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Purification and Activity of an Antifungal Peptide from the Seeds of Tartary Buckwheat(Fagopyrum tataricum) BAI Cheng-zhi,WANG Zhuan-hua*,LI Yu-ying(Key Laboratory of Chemical Biology and Molecular Engineering,Ministry of Education,Institute of Biotechnology,Shanxi University,Taiyuan 030006,China)
Relationships between Amylose Content and Gelatinization Characteristics of Different Varieties of Millet LIU Hui,ZHANG Min*(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Activity Determination and Characteristics of Malt Amylases HE Yan-ke,HU Fei(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Research Progress in Affecting Factors of Tea Aroma WANG Li1,2,LIN Zhi1,*,Lü Hai-peng1,TAN Jun-feng1,GUO Li1(1.Tea Research Institute,Chinese Academy of Agricultural Sciences,National Engineering Technology Research Center for Tea Industry;Key Laboratory of Processing and Quality Control of Tea and Beverage Plants,Ministry of Agriculture,Hangzhou 310008,China ;2.Graduate School,Chinese Academy of Agricultural Sciences,Beijing 100089,China)
Anti-microbial Activity of Ethanol Extract from Asparagus officinalis Peel FENG Cui-ping,ZHANG Pei-yi,ZHANG Shuai,LI Ling-ling(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)
Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus MENG De-mei1,SHEN Lin1,LU Jun2,SHENG Ji-ping1,*(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China ;2.College of Water Conservancy & Civil Engineering,China Agricultural University,Beijing 100083,China)
Nutritional Composition Analysis of Meat from Yak and Yellow Cattle in Sichuan QIU Xiang1,ZHANG Lei1,WEN Yong-li1,*,WANG Jian-wen2,LIU Lu-shu1,MA Li1,WU Xian-zhi3,JIN Jie-ru1(1.College of Life Science and Technology,Southwest University for Nationalities,Chengdu 610041,China ;2.Sichuan Provincial Head Station for Breeding and Improvement of Animal and Poultry,Chengdu 610041,China ;3.Sichuan Province Hongyuan County Animal Husbandry and Veterinary Medicine Bureau,Hongyuan 624400,China)
Preparation of Haptens by Two Different Methods for Immunoassay Determination of Florfenicol and Their Identification ZHAO Peng-ling,ZHENG Hai-tao,JIANG Pan-pan,ZHU Xue-jia,HE Ji-guo*(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Preparation and Separation of ACE Inhibitory Hydrolysates from Rape Bee Pollen LI Tian-jiao1,XU Xiang1,2,SUN Li-ping1,2,*,DONG Jie1,2(1.Bee Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100093,China ;2.Branch Center of Bee Production,National R&D Center for Agro-Food Processing,Beijing 100093,China)
Immunoregulatory Effects of Sulfurized,Desulfurized and Native Gracilaria lemaneiformis Polysaccharides in Immunosuppressive Mice CHEN Mei-zhen,YU Jie,YANG La-wei,PAN Qun-wen(Department of Biology,College of Science,Shantou University,Shantou 515063,China)
in vitro Antioxidant Effect of Ethanol Extract from Gongshui White Pomelo Peel WANG Wei1,ZUO Shuang-hai1,CHENG Chao1,2,*(1.School of Biological Science and Technology,Hubei University for Nationallities,Enshi 445000,China ;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
Using ESR for Measuring DPPH Free Radical Scavenging Activity of Gingerol Oleoresin GE Qing-feng,SONG Ming-jun,GU Lin*(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
Contamination Pathways of Raw Chicken by Salmonella enteritidis in Slaughterhouses LI Ji-xiang,GAO Ji-ye,TANG Yu,DING Meng-jian,ZHU Zhou-fu(Rongchang Campus,Southwest University,Chongqing 402460,China)
Effect of Casein-glycomacropeptide on Intestinal Mucosal Immunity in Mice LI Wei,CHEN Qing-sen*(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
Antioxidant Effect of Wheat Germ Oil Capsules in Mice SONG Yu-qing1,WANG Shi-rang2,WEI Zhen-wei1,WANG Jun-guo1,YU Dian-yu2,*(1.Jilin College of Industry and Business,Changchun 130062,China ;2.School of Food Science,Northeast Agricultural University,Harbin 150030,China)
Effect of Apigenin on the Proliferation and Differentiation of 3T3-L1 Preadipocytes YU Hua-qiang,JI Bao-ping*,LIU Jia,ZHOU Feng,GAO Feng-yi,SU Chun-yuan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Inhibitory Effect of Triacylglycerols on Cultured Human Tumor Cells FU Wei-chang1,2,GU Xiao-hong2,YU Hui-xin3,TANG Jian2,*,JIANG Zai-liang4(1.Institute of Food Science,Jishou University,Jishou 416000,China ;2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;3.Jiangsu Institute of Nuclear Medicine,Wuxi 214063,China;4.Wuxi Furen Biologic Science and Technology Co.Ltd.,Yixing 214252,China)
Research Advances in Antioxidant Composition of Botanical Extracts and Their Action Mechanisms TAN Pin-xin1,YE Tao1,LIU Xiang-xin2,HE Jian-hua3,*(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China ;2.College of Veterinary Medicine,Hunan Agricultural University,Changsha 410128,China ;3.College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China)
Research Progress of Antioxidant Properties and Applications of Chitosan and Its Derivatives ZHAO Pan,WANG Li,MENG Xiang-hong*(College of Marine Life Science,Ocean University of China,Qingdao 266003,China)
Application and Analysis of Corn Silk as Food:A Review WANG Cui-na,LIU Jing-bo*,WANG Er-lei,WANG Zuo-zhao,LIU Jun,LU Shuang,ZHANG Cheng(Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China)
in vitro Antioxidant Activity of Ethanol Extract of Maca(Lepidium meyenii Walpers) Cultivated in Yunnan HE Zhao,FENG Ying*,XU Long-feng,SUN Long,SHI Lei,CHEN Xiao-ming,ZHANG Zhong-he(Key Laboratory of Breeding and Utilization of Resource Insects of State Forest Administration,Research Institute of Resource Insects of Chinese Academy of Forestry,Kunming 650224,China)
Isolation,Purification and Monosaccharide Analysis of a Neutral Polysaccharide from Polygonatum odoratum(Mill) Druce WANG Qiang1,LI Sheng-yu2,YANG Fan1,LIU Chun-ming1,*(1.Central Laboratory of Changchun Normal University,Changchun 130032,China;2.Center of Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,China)
Methylation of(-)-Epigallocatechin-3-gallate(EGCG) Lü Hai-peng,SUN Ye-liang,LIN Zhi*,TAN Jun-feng,GUO Li(Engineering Research Center for Tea Processing,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)
Division of Antioxidant Functional Regions of Flavonoids Based on Quantum Chemistry Analysis LIU Ben-guo1,2,YANG Ji-guo2,GUO Ye1,NING Zheng-xiang2,GAO Jian-hua2(1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China ;2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Anti-fatigue Effect of Sea Cucumber Stichopus japonicus in Mice LI Bing,WANG Jing-feng,FU Jia,LI Xiao-lin,LI Hui,ZHAO Qin,XUE Chang-hu*(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
Growth Inhibition Effect of Bog Bilberry Anthocyanin Extract on 3T3-L1 Preadipocytes LIU Jia1,David G.Popovich2,JING Hao1,*(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.Department of Chemistry,National University of Singapore,Singapore 117543,Singapore)
Effect of Seven Lactobacilli Strains on the Proliferation of Mouse Spleen Lymphocytes in vitro LI Ai-li,MA Dong-xue,MENG Xiang-chen*,WANG Jue(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Inhibitory Effect of Type II Collagen from Sheep Cartilage on Adjuvant Arthritis in Mice LIU Yuan1,WANG Jian1,SHI Zhong-lin1,ZHANG Zhi-sheng2(1.Department of Food Science,Hebei North University,Zhangjiakou 075000,China ;2.College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001,China)
Intervention Effect of Estrogen Combined with Pecan Oil on the Gene Expressions of Alzheimer gene-1 and Apolipoprotein E Gene in Ovariectomized Rat Hippocampus CHEN Mo-ran1,ZHANG Wei2,SHEN Nan3,ZHAO Xing-yu4,*(1.Research Division,Jilin Medical College,Jilin 132013,China ;2.Department of Biochemistry,Jilin Medical College,Jilin 132013,China;3.Center of Experiment,Jilin Medical College,Jilin 132013,China ;4.Department of Psychology,Jilin Medical College,Jilin 132013,China)
Isolation,Purification and Solubility of Antibacterial Substances from Fermentation Supernatant of Marine Streptomyces parvus DY2741 LIU Wei1,2,XU Tao2,CAI Jing-min1,2,*,PAN Ren-rui2,WU Ying3(1.School of Life Sciences,Anhui Agricultural University,Hefei 230036,China ;2.Department of Biological and Environmental Engineering,Hefei University,Hefei 230022,China ;3.Department of Chemical and Materials Engineering,Hefei University,Hefei 230022,China)
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