High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin von Yun, Ning, Lu, Chaoqun, Sun, Tian, Xu, Baocai, Song, Yushen, Zong, Zibing, Chen, Kangwen, Huang, Ganhui, Chen, Xingguang, Gu, Qianhui

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Deodorizing method for small yellow croaker leisure meat product von WANG LIXIAN, XIE TINGTING, LU CHAOQUN, LYU JINQING, CAO SHAN, ZONG ZIBING, KANG PENGFEI, ZHOU TING

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Method for regulating exogenous flavor of sauced duck necks von GU QIANHUI, SONG YUSHEN, CHEN KANGWEN, XU BAOCAI, ZHANG LIAOYUAN, ZONG ZIBING

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Electrochemical sensor for detecting capsaicin and capsaicin content detection method von CHEN XINGGUANG, GU QIANHUI, CHEN KANGWEN, XIE TINGTING, LU CHAOQUN, WEI BENQIANG, ZHANG LIAOYUAN, ZONG ZIBING

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Raw material meat thawing device von GU QIANHUI, XIE TINGTING, LU CHAOQUN, ZONG ZIBING

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Rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and application of rapid gradient fermentation process von GU QIANHUI, CHEN KANGWEN, XIE TINGTING, LU CHAOQUN, WEI BENQIANG, ZHANG LIAOYUAN, ZONG ZIBING

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Adhesive for cooked meat and method for preparing minced beef product by using adhesive von GU QIANHUI, XIE TINGTING, LU CHAOQUN, ZHANG LIAOYUAN, ZONG ZIBING, PAN DAOWEI, ZHANG JIANCHAO, YU JIE

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Lead smelting vent gas treatment system in von LIU FANGLIANG, ZONG WEIGU, CUI JIYI, GAO QUNLIAN, LI YUNTAO, LI LONGXIAN, YANG ZIQI, ZHENG WU, LI ZIBING

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