FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 265-270.doi: 10.7506/spkx1002-6630-20191110-100
• Component Analysis • Previous Articles Next Articles
ZHAO Jinmei, SUN Rui, GONG Lili, GONG Yuwen, JIAO Yang, LI Caixia, XIE Yinyin, HOU Ailin
Online:
2020-11-25
Published:
2020-11-26
CLC Number:
ZHAO Jinmei, SUN Rui, GONG Lili, GONG Yuwen, JIAO Yang, LI Caixia, XIE Yinyin, HOU Ailin. Effects of Different Drying Methods on Nutritional and Volatile Aroma Components in Flowers of Elaegnus angustifolia[J]. FOOD SCIENCE, 2020, 41(22): 265-270.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191110-100
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||