In Vitro and in Vivo antioxidant activity of ethyl acetate extraction of purple rice | |
Shen, Y.[1]; Chen, L.[2]; Zhang, Y.[4]; Wang, L.[1]; Qian, H.[1]; Qi, X.[1]; Zhang, H.[1,1,1,3] | |
2016 | |
卷号 | 62期号:4页码:96 |
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/4624480 |
专题 | 暨南大学 |
作者单位 | 1.[1]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 2.[2]Jinan Univ, Sch Sci & Engn, Dept Food Sci & Engn, 601 W Huangpu Ave, Guangzhou, Guangdong, Peoples R China 3.[3]Jiangnan Univ, Sch Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 4.[4]Jiangsu Food & Pharmaceut Sci Coll, Sch Biol & Chem Engn, Huaian, Jiangsu, Peoples R China |
推荐引用方式 GB/T 7714 | Shen, Y.[1],Chen, L.[2],Zhang, Y.[4],et al. In Vitro and in Vivo antioxidant activity of ethyl acetate extraction of purple rice[J],2016,62(4):96. |
APA | Shen, Y.[1].,Chen, L.[2].,Zhang, Y.[4].,Wang, L.[1].,Qian, H.[1].,...&Zhang, H.[1,1,1,3].(2016).In Vitro and in Vivo antioxidant activity of ethyl acetate extraction of purple rice.,62(4),96. |
MLA | Shen, Y.[1],et al."In Vitro and in Vivo antioxidant activity of ethyl acetate extraction of purple rice".62.4(2016):96. |
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