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	Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices
	Ding, Shenghua[1]; Wang, Rongrong[1,2]; Zhang, Jing[1]; Li, Gaoyang[1]; Zhang, Juhua[1]; Ou, Shiyi[3]; Shan, Yang[1]
	2017
卷号	26期号:6页码:1523
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/4469101
专题	暨南大学
作者单位	1.[1]Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China 2.[2]Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Technol, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Ding, Shenghua[1],Wang, Rongrong[1,2],Zhang, Jing[1],et al. Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices[J],2017,26(6):1523.
APA	Ding, Shenghua[1].,Wang, Rongrong[1,2].,Zhang, Jing[1].,Li, Gaoyang[1].,Zhang, Juhua[1].,...&Shan, Yang[1].(2017).Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices.,26(6),1523.
MLA	Ding, Shenghua[1],et al."Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices".26.6(2017):1523.

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