《中國食品科學(英文版)》季刊

Chinese Food Science
中國食品科學(英文版)

基本信息

主辦單位：吳楚(美中)科技文化傳媒公司

出版周期：季刊

ISSN：2164-4985

出版地：美國

語種：英文;

開本：大16開

創刊時間：2012

出版信息
專輯名稱： 工程科技I

專題名稱： 輕工業手工業

出版文獻量：64篇

《中國食品科學(英文版)》論文發表目錄：
Optimization of the Extraction Process of Polysaccharides from Tegillarca granosa by Response Surface MethodologyKONG Fuwang;JIANG Yuxing;ZHAN Xiaodong;TANG Xiaoniu;1-3
Chinese Food Science約稿函2
Study on Microcapsulation of Onion Oil with Complex Coacervation and Spray Drying MethodLIU Nan-nan;4-6+8
Optimization of Extracting Technology for Essential Oil from Elsholizia densa BenthLV Mengmeng;WU Xia;XIE Yunfang;MU Xiaozhen;KANG Shuhe;7-8
Study on the Activity of Sea Cucumber PeptideMA Zhen-lei;YANG Ai-ping;ZHENG Ping;9-11
Journal introduction11
Research on the Production Process of Apple Clear Juice BeverageZHU Xia;HAN Shunyu;YANG Xueshan;WANG Jin;SHENG Wenjun;ZHANG Bo;12-14+24
Study on Preparation Process of Effervescent Tablets Made from EGCG of TeaWANG Xianbo;ZOU Ligen;QIAN Lihua;ZHAO Yun;15-17
Stewed Beef Tendon with Red Ginseng,Tuckahoe and Atractylodes macrocephaia17
Composition Analysis of Grape Wine from Different Brewing Technology and Its Nutrition ConstituentDAI Xuan;PAN Limei;LI Jingbo;18-21
Stewed Young Pigeon with Rhizoma Gastrodiae21
Study on the Stability of Volatile Acid in Lycium barbarum WineWU Guijun;22-24
Instructions for Authors25