Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS
文献类型：期刊论文
| 作者 | Zhao WH(赵维花); Shi YP(师彦平)
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| 刊名 | Journal of Food Composition and Analysis
 |
| 出版日期 | 2022 |
| 期号 | 105页码:104279 |
| 源URL | [http://ir.licp.cn/handle/362003/29145]  |
| 专题 | 兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室 |
| 通讯作者 | Zhao WH(赵维花) |
| 作者单位 | 中国科学院兰州化学物理研究所 |
| 推荐引用方式 GB/T 7714 | Zhao WH,Shi YP. Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS[J]. Journal of Food Composition and Analysis,2022(105):104279. |
| APA | Zhao WH,&Shi YP.(2022).Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS.Journal of Food Composition and Analysis(105),104279. |
| MLA | Zhao WH,et al."Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS".Journal of Food Composition and Analysis .105(2022):104279. |
入库方式： OAI收割
来源：兰州化学物理研究所
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