Effect of tea polyphenols on the tenderness of yak meat by Gao, Mai‐Rui, Xu, Qian‐Da, Zeng, Wei‐Cai

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Effect of lotus (Nelumbo nucifera) petals extract on the quality of yogurt and its action mechanism by Chen, Lin, Li, Zi‐Yi, He, Qiang, Gao, Mai‐Rui, Sun, Qun, Zeng, Wei‐Cai

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Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism by Chen, Lin, Chen, Nan, He, Qiang, Sun, Qun, Gao, Mai-Rui, Zeng, Wei-Cai

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A theoretical and experimental study: the influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay by Gao, Mai-Rui, Xu, Qian-Da, He, Qiang, Sun, Qun, Zeng, Wei-Cai

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Cover Image, Volume 44, Issue 5 by Gao, Mai‐Rui, Xu, Qian‐Da, Zeng, Wei‐Cai

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Cover Image, Volume 45, Issue 5 by Chen, Lin, Li, Zi‐Yi, He, Qiang, Gao, Mai‐Rui, Sun, Qun, Zeng, Wei‐Cai

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