Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar
出版年份 2019 全文链接
标题
Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar
作者
关键词
-
出版物
MOLECULES
Volume 24, Issue 20, Pages 3799
出版商
MDPI AG
发表日期
2019-10-23
DOI
10.3390/molecules24203799
参考文献
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