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	Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing
	Li, Wen-Qing[1]; Zhou, Hua[1]; Zhou, Mei-Yun[2]; Hu, Xing-Peng[1]; Ou, Shi-Yi[1]; Yan, Ri-An[1]; Liao, Xiao-Jian[2]; Huang, Xue-Song[1]; Fu, Liang[1]
	2015
卷号	63期号:[db:dc_citation_issue]页码:787
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3348680
专题	暨南大学
作者单位	1.[1]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Chem, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Li, Wen-Qing[1],Zhou, Hua[1],Zhou, Mei-Yun[2],et al. Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing[J],2015,63([db:dc_citation_issue]):787.
APA	Li, Wen-Qing[1].,Zhou, Hua[1].,Zhou, Mei-Yun[2].,Hu, Xing-Peng[1].,Ou, Shi-Yi[1].,...&Fu, Liang[1].(2015).Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing.,63([db:dc_citation_issue]),787.
MLA	Li, Wen-Qing[1],et al."Characterization of Phenolic Constituents Inhibiting the Formation of Sulfur-Containing Volatiles Produced during Garlic Processing".63.[db:dc_citation_issue](2015):787.

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