Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods by CHEN Jiayue, FAN Bei, LIU Guiqiao, LI Chunmei, WANG Fengzhong

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Quality Characteristics of Soybeans for Different Purposes and Identification of Superior Production Areas and Varieties by DING Jian, SHEN Shuhan, LI Shuying, CAI Wei, LI Zhihai, YAN Qu, HUANG Tianhang, WANG Fengzhong, FANG Yong

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Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review by Tian Yu, Sun Jing, Li Jiaxin, Wang Aixia, Nie Mengzi, Gong Xue, Wang Lili, Liu Liya, Wang Fengzhong, Tong Litao

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