文献
J-GLOBAL ID:201802226358703786
整理番号:18A0428250
ニラ(Allium tuberosum)と生及び調理したニラの毒物学的評価からの新しい化学成分の単離と同定【Powered by NICT】
Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive
著者 (7件):
Gao Quan
(School of Plant Protection, Anhui Agricultural University, Hefei 230036, China)
,
Li Xia-Bing
(State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China)
,
Sun Jia
(State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China)
,
Xia Er-Dong
(State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China)
,
Tang Feng
(State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China)
,
Cao Hai-Qun
(School of Plant Protection, Anhui Agricultural University, Hefei 230036, China)
,
Xun Hang
(State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China)
資料名:
Food and Chemical Toxicology
(Food and Chemical Toxicology)
巻:
112
ページ:
400-411
発行年:
2018年
JST資料番号:
B0937A
ISSN:
0278-6915
CODEN:
FCTOD7
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)