Acta Chimica Sinica ›› 2009, Vol. 67 ›› Issue (7): 687-692. Previous Articles Next Articles
Original Articles
汤凯洁a,b,c 顾小红a 朱 松a 汤 坚*,a 王海军d
(a江南大学食品科学与技术国家重点实验室 无锡 214122)
(b江西农业大学食品科学与工程学院 南昌 330045)
(c江南大学食品学院 无锡 214122)
(d江南大学化学与材料工程学院 无锡 214122)
Tang, Kaijie a,b,c Gu, Xiaohong a Zhu, Song a Tang, Jian *,a Wang, Haijun d
(a State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122)
(b College of Food Science & Engineering, Jiangxi Agriculture University, Nanchang 330045)
(c School of Food Science & Technology, Jiangnan University, Wuxi 214122)
(d School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122)