不同品种小茴香果实挥发性成分、多酚、黄酮含量及抗氧化性比较分析
郭佳, 魁永忠, 夏泆斌, 熊李波, 张忠, 毕阳
Comparative analysis of volatile compounds, polyphenols, flavonoids and antioxidant capacities of different Foeniculum vulgare Mill cultivars
GUO Jia, KUI Yongzhong, XIA Yibin, XIONG Libo, ZHANG Zhong, BI Yang
食品与发酵工业
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2019, (8): 215
-224
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DOI: 10.13995/j.cnki.11-1802/ts.018748
