食品科学
  
  
在线办公系统
文章快速检索  
  高级检索
食品科学  2017, Vol. 38 Issue (2): 159-163    DOI: 10.7506/spkx1002-6630-201702026
  成分分析 本期目录 | 过刊浏览 | 高级检索 |
鼠尾草(Salvia officinalis L.)不同组织精油组分差异比较
班兆军,陈存坤,李国鹏,于林凯,王宏鹏,孙 蓉,毛建卫
1.浙江科技学院生物与化学工程学院/轻工学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,浙江 杭州 310023;2.国家农产品保鲜工程技术研究中心(天津),天津市农产品产后生理与贮藏保鲜重点实验室,天津 300384;3.中国热带农业科学院农产品加工研究所,广东 湛江 524001
Comparison of the Volatile Compositions of Essential Oils from Different Organs of Sage (Salvia officinalis L.)
BAN Zhaojun, CHEN Cunkun, LI Guopeng, YU Linkai, WANG Hongpeng, SUN Rong, MAO Jianwei
1. Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Product, Zhejiang Province Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou 310023, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering Technology Research Center for Preservation of Agriculture Product, Tianjin 300384, China; 3. Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
版权所有 © 2010 《食品科学》编辑部
地址:北京市西城区禄长街头条4号《食品科学》编辑部 邮政编码:100050
总机:010-83155446/47/48/49/50 传真:010-83155436

本系统由 北京玛格泰克科技发展有限公司设计开发   技术支持:support@magtech.com.cn