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Department of Horticulture, Zhejiang University, Hangzhou 310029, China
Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310029, China
1.Department of Horticulture, Zhejiang University, Hangzhou 310029, China
2.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310029, China
纸质出版日期: 2009-08 ,
收稿日期: 2009-02-24 ,
修回日期: 2009-07-14 ,
录用日期: 2009-04-20
引用本文
Gao-feng Yuan, Bo Sun, Jing Yuan, 等. Effects of different cooking methods on health-promoting compounds of broccoli[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2009, 10(8):580-588.
Gao-feng Yuan, Bo Sun, Jing Yuan, et al. Effects of different cooking methods on health-promoting compounds of broccoli[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2009, 10(8):580-588.
Gao-feng Yuan, Bo Sun, Jing Yuan, 等. Effects of different cooking methods on health-promoting compounds of broccoli[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2009, 10(8):580-588. DOI: 10.1631/jzus.B0920051.
Gao-feng Yuan, Bo Sun, Jing Yuan, et al. Effects of different cooking methods on health-promoting compounds of broccoli[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2009, 10(8):580-588. DOI: 10.1631/jzus.B0920051.
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