一、实验室中文文章挂名模板

核桃仁炒制工艺优化及其体外抗氧化活性研究

刘杰梅，梁进^*

（安徽农业大学食品与营养学院  农业农村部江淮农产品精深加工与资源利用重点实验室， 安徽省特色农产品高值化利用工程研究中心，安徽合肥 230036）

摘 要：

中图分类号：    文献标识码： A             文章编号：

Study on optimization of fried technology and antioxidant activity of walnut meat in vitro

Liu Jiemei,  Liang Jin* 

( Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, China) 

Abstract: 

Keywords: 

 二、实验室英文文章挂名模板

Effects of adding blueberry residue powder and extrusion processing on nutritional components, antioxidant activity and volatile organic compounds of indica rice flour

Xinzhen Zhang, Jin Liang

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, China