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	Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation (EI收录)
	Jiang, Guoxiang[1]; Lin, Sen[1]; Wen, Lingrong[2]; Jiang, Yueming[1]; Zhao, Mouming[2]; Chen, Feng[3]; Prasad, K. Nagendra[4]; Duan, Xuewu[1]; Yang, Bao[1]
刊名	Food Chemistry
	2013
卷号	136页码:563-568
关键词	Carboxylic acids Flavonoids Methanol Plants (botany)
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2222304
专题	华南理工大学
作者单位	1.[1] Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China 2.[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China 3.[3] Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, United States 4.[4] School of Engineering, Monash University, Selangor 46150, Malaysia
推荐引用方式 GB/T 7714	Jiang, Guoxiang[1],Lin, Sen[1],Wen, Lingrong[2],等. Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation (EI收录)[J]. Food Chemistry,2013,136:563-568.
APA	Jiang, Guoxiang[1].,Lin, Sen[1].,Wen, Lingrong[2].,Jiang, Yueming[1].,Zhao, Mouming[2].,...&Yang, Bao[1].(2013).Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation (EI收录).Food Chemistry,136,563-568.
MLA	Jiang, Guoxiang[1],et al."Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation (EI收录)".Food Chemistry 136(2013):563-568.

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