文献
J-GLOBAL ID:201202266725167722
整理番号:12A1352859
桂皮におけるプロアントシアニジンと精油の定量用同時抽出および蒸留のためのイオン性液体基礎マイクロ波支援法の開発
Development of an ionic liquid-based microwave-assisted method for simultaneous extraction and distillation for determination of proanthocyanidins and essential oil in Cortex cinnamomi
著者 (8件):
LIU Ye
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
YANG Lei
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
ZU Yuangang
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
ZHAO Chunjian
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
ZHANG Lin
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
ZHANG Ying
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
ZHANG Zhonghua
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
,
WANG Wenjie
(State Engineering Lab. for Bioresource Eco-Utilization, Northeast Forestry Univ., 150040 Harbin, CHN)
資料名:
Food Chemistry
(Food Chemistry)
巻:
135
号:
4
ページ:
2514-2521
発行年:
2012年12月15日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)