1. 品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响.
- Author
-
熊政委, 谢跃杰, 黄梅桂, 赵富昌V4, 王仲明V1,2, 任贵礼, and 王 强
- Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2018
- Full Text
- View/download PDF