Progress in Research and Application of Phenols and Their Derivatives from Lycium barbarum L.

被引：0
|
作者：
Ma, Qian [1 ]
Zhang, Lutao [2 ]
Lu, Lu [2 ]
Jin, Bo [2 ]
Liu, Fei [1 ]
Li, Yingping [1 ]
Che, Zhangbin [1 ]
Mi, Jia [2 ]
Yan, Yamei [2 ]
机构：
[1] College of Food Science and Engineering, Ningxia University, Yinchuan,750000, China
[2] Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan,750002, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 17期
关键词：
D O I：
10.7506/spkx1002-6630-20231215-129
中图分类号：
学科分类号：
摘要：
78
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收藏
页码：316 / 325
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