食品科学 |
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常山胡柚果实不同部位中主要功能性成分分析 |
余丹丹1(),吴家雄1,2,刘英3,汪丽霞4,杨兴良4,叶兴乾1,2,陈士国1,2,陈健乐1,2() |
1.浙江大学生物系统工程与食品科学学院,智能食品加工技术与装备国家地方联合工程实验室/浙江省农产品加工技术研究重点实验室/馥莉食品研究院,浙江 杭州 310058 2.浙江大学宁波科创中心,浙江 宁波 315100 3.杭州职业技术学院生态健康学院,浙江 杭州 310018 4.常山县农业农村局,浙江 衢州 324299 |
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Analysis of main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits |
Dandan YU1(),Jiaxiong WU1,2,Ying LIU3,Lixia WANG4,Xingliang YANG4,Xingqian YE1,2,Shiguo CHEN1,2,Jianle CHEN1,2() |
1.National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment/Zhejiang Provincial Key Laboratory for Agricultural Product Processing Technology Research/Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China 2.Ningbo Innovation Center, Zhejiang University, Ningbo 315100, Zhejiang, China 3.Ecology and Health Institute, Hangzhou Vocational & Technical College, Hangzhou 310018, Zhejiang, China 4.Changshan County Agriculture and Rural Affairs Bureau, Quzhou 324299, Zhejiang, China |
引用本文:
余丹丹,吴家雄,刘英,汪丽霞,杨兴良,叶兴乾,陈士国,陈健乐. 常山胡柚果实不同部位中主要功能性成分分析[J]. 浙江大学学报(农业与生命科学版), 2023, 49(6): 802-812.
Dandan YU,Jiaxiong WU,Ying LIU,Lixia WANG,Xingliang YANG,Xingqian YE,Shiguo CHEN,Jianle CHEN. Analysis of main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(6): 802-812.
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