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	The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS
	Yang, Jiufang[1]; Wen, Haichao[1]; Zhang, Lei[2]; Zhang, Xiaoxu[1]; Fu, Zheng[1]; Li, Jingming[1]
	2017
卷号	100期号:Pt 2页码:159-165
URL标识	查看原文
WOS记录号	WOS:000413128800017
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5835505
专题	新疆农业大学
作者单位	1.[1]China Agr Univ, Coll Food Sci & Nutr Engn, POB 301, Beijing 100083, Peoples R China 2.[2]Xinjiang Agr Univ, Sci Adm Div, Urumqi 843399, Peoples R China
推荐引用方式 GB/T 7714	Yang, Jiufang[1],Wen, Haichao[1],Zhang, Lei[2],et al. The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS[J],2017,100(Pt 2):159-165.
APA	Yang, Jiufang[1],Wen, Haichao[1],Zhang, Lei[2],Zhang, Xiaoxu[1],Fu, Zheng[1],&Li, Jingming[1].(2017).The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS.,100(Pt 2),159-165.
MLA	Yang, Jiufang[1],et al."The influence of ripening stage and region on the chemical compounds in mulberry fruits (Morus atropurpurea Roxb.) based on UPLC-QTOF-MS".100.Pt 2(2017):159-165.

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