Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour | |
Peng, Lian-Xin[1,2]; Zou, Liang[3]; Tan, Mao-Ling[2,3]; Deng, Yuan-Yuan[2,3]; Yan, Juan[2,3]; Yan, Zhu-Yun[1]; Zhao, Gang[2,3] | |
2017 | |
卷号 | 35期号:3页码:214-222 |
URL标识 | 查看原文 |
WOS记录号 | WOS:000404566800005 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/4729455 |
专题 | 成都中医药大学 |
作者单位 | 1.[1]Chengdu Univ Tradit Chinese Med, Sch Pharm, Chengdu, Peoples R China 2.[2]Chengdu Univ, Coll Pharm & Biol Engn, Chengdu, Peoples R China 3.[3]Minist Agr, Key Lab Coarse Cereal Proc, Chengdu, Peoples R China |
推荐引用方式 GB/T 7714 | Peng, Lian-Xin[1,2],Zou, Liang[3],Tan, Mao-Ling[2,3],et al. Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour[J],2017,35(3):214-222. |
APA | Peng, Lian-Xin[1,2].,Zou, Liang[3].,Tan, Mao-Ling[2,3].,Deng, Yuan-Yuan[2,3].,Yan, Juan[2,3].,...&Zhao, Gang[2,3].(2017).Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour.,35(3),214-222. |
MLA | Peng, Lian-Xin[1,2],et al."Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour".35.3(2017):214-222. |
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