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	Optimization of enzymatic extraction of rosemary acid by response surface methodology and its antioxidant activity
	Huang, Dandan; Shen, Qi; Zhu, Qiujin; Cheng, Mei; Luo, Zisheng; Mao, Linchun
	2016
卷号	37期号:14页码:37-42
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/6473744
专题	贵州大学
作者单位	1.[1] School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China 2.[2] Guizhou Rapeseed Institute, Guiyang, 550008, China 3.[3] Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang, 550025, China 4.[4] National Beef Processing Technology Research and Detection Sub-centre, Huishui, 550600, China 5.[5] Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
推荐引用方式 GB/T 7714	Huang, Dandan,Shen, Qi,Zhu, Qiujin,et al. Optimization of enzymatic extraction of rosemary acid by response surface methodology and its antioxidant activity[J],2016,37(14):37-42.
APA	Huang, Dandan,Shen, Qi,Zhu, Qiujin,Cheng, Mei,Luo, Zisheng,&Mao, Linchun.(2016).Optimization of enzymatic extraction of rosemary acid by response surface methodology and its antioxidant activity.,37(14),37-42.
MLA	Huang, Dandan,et al."Optimization of enzymatic extraction of rosemary acid by response surface methodology and its antioxidant activity".37.14(2016):37-42.

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