FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 192-199.doi: 10.7506/spkx1002-6630-20210821-275
• Component Analysis • Previous Articles
ZHANG Lu, WANG Yehan, MEI Qianggen, YAN Yujie, CHENG Xinpeng, XIE Zuohua, JIA Xiaoyan, TU Zongcai
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2022-09-28
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ZHANG Lu, WANG Yehan, MEI Qianggen, YAN Yujie, CHENG Xinpeng, XIE Zuohua, JIA Xiaoyan, TU Zongcai. Composition and Antioxidant and Antidiabetic Activities of Different Polyphenol Fractions from the Fruits of Rubus chingii Hu[J]. FOOD SCIENCE, 2022, 43(18): 192-199.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210821-275
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