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Research on the Method of Extraction of Lycopeneprepared by Optimizated Ethanol Using Response Surface Analysis Studies on chemical constituents of Saururus chinensis (Ⅰ) Optimization of Fermentation Conditions and Volatile Components of Centropages mcmurrichi Sauce Fermentation Process and Functional Ingredients Analysis of Bacterial Black Bean Lobster Sauce A New Special Capsicum Hybrid for Chilli Sauce‘Rela 2’ A New Special Capsicum Hybrid for Chilli Sauce‘Rela 2’ EFFECT OF IRRADIATION ON SHELF LIFE AND NUTRITIONAL QUALITY OF SAUCE DUCK PRESERVATION OF YANGZHOU FLAVOR OF DRIED BEAN CURED PRODUCTS BY IRRADIATION