《中国食品科学(英文版)》季刊

Chinese Food Science
中国食品科学(英文版)

基本信息

主办单位：吴楚(美中)科技文化传媒公司

出版周期：季刊

ISSN：2164-4985

出版地：美国

语种：英文;

开本：大16开

创刊时间：2012

出版信息
专辑名称： 工程科技I

专题名称： 轻工业手工业

出版文献量：64篇

《中国食品科学(英文版)》论文发表目录：
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约稿函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