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Genetic Variation of Quality Characters of Seed in Adzuki Bean Germplasm Resources Effects on Paste Properties and Starch Contents of Different Maturity Maize Cultivars Relay-planting Microbial Diversity of Traditional Soybean Paste During Fermentation in Northeastern China Monitoring of extrinsic harmful residues in herbal paste Preparation technology of paste with different adjuvants Comparison on release and transdermal behavior in vitro between Dinggui Gel Paste and Dinggui Huoluo Rubber Patch Study on starch pasting properties of three gluten wheat cultivars in different environments Evaluation and characterization of adzuki bean germplasm for paste production Effects of Microwave Pasteurization Process on the Quality of Loquat Juice Preliminary study of effects and mechanisms of Qingpeng paste ontype II collagen-induced arthritis in rats Starch Structure and Paste Property of Rice with Different Amylose Content Study on drug release performance of compound Nanxing pain pastes with different stromata Environmental effects of different latitudes on starch paste property of three types of gluten wheat in He′nan Province Effect of adjuvant therapy with Dingguier umbilical paste on intestinal flora of diarrhea infants and its action characteristics Improvement of extraction and concentration on quality consistency of Qiongyu Paste  QUALITY OF JINCHEN ORANGE JUICE TREATED WITH IRRADIATION AND PASTEURIZATION Physicochemical Properties and Starch Structure of a Rice Mutant with Reduction of Starch Paste Viscosity MUTANT TYPE ANALYSIS IN M_2 OF COMMON WHEAT "NONGDA 179" INDUCED BY IRRADIATION The dynamics of bacteria community diversity during the fermentation process of traditional soybean paste Determination of naringin in toothpaste by high performance liquid chromatography Influence of Restaurant and Kitchen Waste Through The Pasteurization Treatment on The High Temperature Anaerobic#br#Digestion The Relationship between Amylopectin Structure and Rice Pasteproperty of Indica/Japonica Cross Progenies