| Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) | |
| Department | 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 |
Liu H(刘红) ; Jie Zheng; Pengzhan Liu; Fankui Zeng
| |
| The second department | 药物 |
| 2018-03 | |
| Source Publication | Journal of Food Science & Technology
 |
| Issue | 55(6)Pages:2130-2142 |
| If | 1.797 |
| Language | 英语 |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/24501 |
| Collection | 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 |
| Corresponding Author | Liu H(刘红); Fankui Zeng |
| Affiliation | CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China |
| Recommended Citation GB/T 7714 | Liu H,Jie Zheng,Pengzhan Liu,et al. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)[J]. Journal of Food Science & Technology,2018(55(6)):2130-2142. |
| APA | Liu H,Jie Zheng,Pengzhan Liu,&Fankui Zeng.(2018).Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.).Journal of Food Science & Technology(55(6)),2130-2142. |
| MLA | Liu H,et al."Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)".Journal of Food Science & Technology .55(6)(2018):2130-2142. |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| Pulverizing processe（1009KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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