FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (14): 226-231.doi: 10.7506/spkx1002-6630-20200701-016
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WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao
Published:
2021-07-27
CLC Number:
WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning[J]. FOOD SCIENCE, 2021, 42(14): 226-231.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200701-016
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