3種類の温州ミカン果実の香気成分の研究【JST・京大機械翻訳】
Qiao Yu, Siyi Pan(Huazhong Agricultural University), Gang Fan(Huazhong Agricultural University), XU Xiaoyun, Bijun Xie(Chinese Academy of Sciences), Zhou Haiyan(Unknown), Zhang Yan
Zhongguo Nongye Kexue
January 1, 2008
Cited by 0
Related Papers
Green innovation and corporate ESG performance: Evidence from Chinese listed companies
|International Review of Economics & Finance|2024|120
Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls
|Food Chemistry|2012|75
Increasing Antioxidant Activity of Procyanidin Extracts from the Pericarp of Litchi chinensis Processing Waste by Two Probiotic Bacteria Bioconversions
|Journal of Agricultural and Food Chemistry|2013|51