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膜分离对福建产不同茶类提取物化学 组成和抗氧化活性的影响.

Authors :
林清霞
王丽丽
宋振硕
蔡淑娴
刘仲华
陈 林
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 6, p144-152, 9p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
45
Issue :
6
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
176599877
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230412-107