Nutrient Compositions and Antioxidant Capacity of Kiwifruit (Actinidia) and their relationship with flesh color and commercial value (vol 218, pg 294, 2017)

著录项

• 来源
  《Food Chemistry》 |2017年第1期|439-439|共1页
• 作者

  Ma Tingting; Sun Xiangyu; Zhao Jinmei; You Yilin; Lei Yushan; Gao Guitian; Zhan Jicheng;

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• 作者单位

  Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China|China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

  Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China|China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

  Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China|Hexi Univ, Coll Agr & Biotechnol, Zhangye 734000, Peoples R China;

  China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

  Shaanxi Rural Sci & Technol Dev Ctr, Xian 710054, Peoples R China;

  Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China;

  China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

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• 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
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