《食品生物化学》课程教学资源（文献资料）第一章 核酸结构与性质 Structure and properties of hydroxyl radical modified nucleic acid components：tautomerism and miscoding properties of 5-hydroxycytosine

《食品生物化学》课程教学资源（文献资料）第二章 酶 Important role of fungal intracellular laccase for melanin synthesis：purification and characterization of an intracellular laccase from Lentinula edodes fruit bodies

《食品生物化学实验》课程教学大纲

《食品生物化学》理论课程教学大纲 FOOD BIOCHEMISTRY

《食品生物化学》理论课程教学大纲 FOOD BIOCHEMISTRY

《食品生物化学》课程教学资源（文献资料）第二章 酶 Phenol-Oxidizing Enzyme Expression in Lentinula edodes by the Addition of Sawdust Extract, Aromatic Compounds, or Copper in Liquid Culture Media

《食品生物化学》课程教学资源（文献资料）第一章 核酸结构与性质 cDNA structure, expression and nucleic acid-binding properties of three RNA-binding proteins in tobacco：occurence of tissue-specific alternative splicing

第一节 单糖与低聚糖的食品性质与功能 第二节 多糖的食品性质与功能

In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: Thermization e.g.65°℃×15s Pasteurization LTLT (low temperature, long time) 63C 30 min HTST(high temperature, short time) 15s Forewarming(for sterilization)

General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of