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	Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices
	Ding, Shenghua; Wang, Rongrong; Zhang, Jing; Li, Gaoyang; Zhang, Juhua; Ou, Shiyi; Shan, Yang*
刊名	Food Science and Biotechnology
	2017
卷号	26期号:6页码:1523-1533
关键词	Lemon slices Drying Phenolic Limonoids Antioxidant capacity
ISSN号	1226-7708
DOI	10.1007/s10068-017-0221-0
URL标识	查看原文
WOS记录号	WOS:000419153900007;EI:20180204624233
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5126799
专题	湖南农业大学
作者单位	1.[Zhang, Jing 2.Zhang, Juhua 3.Ding, Shenghua 4.Wang, Rongrong 5.Li, Gaoyang 6.Shan, Yang] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Ding, Shenghua,Wang, Rongrong,Zhang, Jing,et al. Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices[J]. Food Science and Biotechnology,2017,26(6):1523-1533.
APA	Ding, Shenghua.,Wang, Rongrong.,Zhang, Jing.,Li, Gaoyang.,Zhang, Juhua.,...&Shan, Yang*.(2017).Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices.Food Science and Biotechnology,26(6),1523-1533.
MLA	Ding, Shenghua,et al."Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices".Food Science and Biotechnology 26.6(2017):1523-1533.

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