Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint
出版年份 2020 全文链接
标题
Quality evaluation of different varieties of
Zanthoxylum bungeanum
Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 85, Issue 4, Pages 1090-1097
出版商
Wiley
发表日期
2020-03-09
DOI
10.1111/1750-3841.15095
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Quality evaluation and chemometric discrimination of Zanthoxylum bungeanum Maxim leaves based on flavonoids profiles, bioactivity and HPLC-fingerprint in a common garden experiment
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