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核桃花中绿原酸、新绿原酸和隐绿原酸的 提取工艺优化及其抗氧化活性研究.

Authors :
李 倩
张 洁
雷凤梅
张卢峰
王佳音
宋莲军
乔明武
邝运起
沈 玥
Source :
Journal of Food Safety & Quality; Jun2024, Vol. 15 Issue 11, p284-293, 10p
Publication Year :
2024

Abstract

<i>Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
20950381
Volume :
15
Issue :
11
Database :
Complementary Index
Journal :
Journal of Food Safety & Quality
Publication Type :
Academic Journal
Accession number :
178285900
Full Text :
https://doi.org/10.19812/j.cnki.jfsq11-5956/ts.20240105001