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

doi:10.13995/j.cnki.11-1802/ts.018748

GUO Jia, KUI Yongzhong, XIA Yibin, XIONG Libo, ZHANG Zhong, BI Yang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 215-224.

PDF(1489 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 215-224. DOI: 10.13995/j.cnki.11-1802/ts.018748

Comparative analysis of volatile compounds, polyphenols, flavonoids and antioxidant capacities of different Foeniculum vulgare Mill cultivars

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(8): 215-224 https://doi.org/10.13995/j.cnki.11-1802/ts.018748

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1489 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2018-09-11	2018-10-15	2019-04-25
Issue Date
2019-05-14

Please choose a citation manager

Content to export