Research on the compound flavor enhance formula forthe desalt pickled brassia juncea;

Under 4℃ temperature, strawberry is treated by polyphenols compound preservative After half a month, good fruit rate reaches 90 9%, and increases by 40 2%～64 5% than stored by single polyphenols or water In addition, fruit respiratory density and permeability change slightly, appearance and quality keeps well, and Vc and SOD activity in cell can keep certain leve

The effect of lysozyme complex freshness keeping preparation on keeping aquatic products fresh;

The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products.

Safely use and development of compound sweeteners;

A new method for the determination of aspartame in compound sweeteners and drinks was proposed .

This paper gave a report about the characteristic and application of compound sweeteners on food.