Study on Nutritional Components of the Uyghur Traditional Food Agastache rugosus jam and Its Anti-oxidation Activity

Mukhtar Imerhasan, Kurban Osman, Setiwaldi Helil, Turghun Muhammad

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 45-49.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 45-49. DOI: 10.13995/j.cnki.11-1802/ts.2010.04.026
Food and Fermentation Industries

Study on Nutritional Components of the Uyghur Traditional Food Agastache rugosus jam and Its Anti-oxidation Activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(04): 45-49 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.04.026

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