| Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS | |
| 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 |
Zhao WH(赵维花); Shi YP(师彦平)
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| The second department | 药物化学成分与分析技术组 |
| 2022 | |
| Source Publication | Journal of Food Composition and Analysis
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| Issue | 105Pages:104279 |
| Indexed By | SCI |
| If | - |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/29145 |
| 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 | Zhao WH(赵维花) |
| Affiliation | 中国科学院兰州化学物理研究所 |
| Recommended Citation GB/T 7714 | Zhao WH,Shi YP. Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS[J]. Journal of Food Composition and Analysis,2022(105):104279. |
| APA | Zhao WH,&Shi YP.(2022).Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS.Journal of Food Composition and Analysis(105),104279. |
| MLA | Zhao WH,et al."Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC-MS/MS".Journal of Food Composition and Analysis .105(2022):104279. |
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