文献
J-GLOBAL ID:201802216363035320
整理番号:18A0237734
収穫時の種々の品種と成熟段階のアンズ果実の果肉及び果皮のポリフェノール組成と抗酸化能【Powered by NICT】
Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest
著者 (5件):
Fan Xinguang
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing, 100083, China)
,
Jiao Wenxiao
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing, 100083, China)
,
Wang Xiaomei
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing, 100083, China)
,
Cao Jiankang
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing, 100083, China)
,
Jiang Weibo
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing, 100083, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
2
ページ:
327-336
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)