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玫瑰香味玫红百合和橙香味紫红花滇百合的花香成分研究 |
郑冉冉1(),吴景芝1,谷志佳2,袁文斌2,吴红芝1() |
1.云南农业大学园林园艺学院,昆明 650201 2.云南农业大学动物科学技术学院,昆明 650201 |
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Study on the floral scent components of Lilium amoenum with rose fragrance and Lilium bakerianum var. rubrum with orange fragrance |
Ranran ZHENG1(),Jingzhi WU1,Zhijia GU2,Wenbin YUAN2,Hongzhi WU1() |
1.College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China 2.College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
引用本文:
郑冉冉,吴景芝,谷志佳,袁文斌,吴红芝. 玫瑰香味玫红百合和橙香味紫红花滇百合的花香成分研究[J]. 浙江大学学报(农业与生命科学版), 2021, 47(1): 32-42.
Ranran ZHENG,Jingzhi WU,Zhijia GU,Wenbin YUAN,Hongzhi WU. Study on the floral scent components of Lilium amoenum with rose fragrance and Lilium bakerianum var. rubrum with orange fragrance. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(1): 32-42.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2020.04.221
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http://www.zjujournals.com/agr/CN/Y2021/V47/I1/32
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