FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (16): 158-164.doi: 10.7506/spkx1002-6630-20190427-353
• Component Analysis • Previous Articles
ZHANG Xikang, ZHAO Yuhui, LIU Jun, LI Peipei, MA Lu, WANG Cong, WANG Liping, LIU Dunhua
Published:
2020-08-19
CLC Number:
ZHANG Xikang, ZHAO Yuhui, LIU Jun, LI Peipei, MA Lu, WANG Cong, WANG Liping, LIU Dunhua. Physicochemical Properties and Structural Analysis of Lycium barbarum L. Polysaccharides at Different Growth Stages[J]. FOOD SCIENCE, 2020, 41(16): 158-164.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190427-353
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