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	Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour
	Peng, Lian-Xin[1,2]; Zou, Liang[3]; Tan, Mao-Ling[2,3]; Deng, Yuan-Yuan[2,3]; Yan, Juan[2,3]; Yan, Zhu-Yun[1]; Zhao, Gang[2,3]
	2017
卷号	35期号:3页码:214-222
URL标识	查看原文
WOS记录号	WOS:000404566800005
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4729455
专题	成都中医药大学
作者单位	1.[1]Chengdu Univ Tradit Chinese Med, Sch Pharm, Chengdu, Peoples R China 2.[2]Chengdu Univ, Coll Pharm & Biol Engn, Chengdu, Peoples R China 3.[3]Minist Agr, Key Lab Coarse Cereal Proc, Chengdu, Peoples R China
推荐引用方式 GB/T 7714	Peng, Lian-Xin[1,2],Zou, Liang[3],Tan, Mao-Ling[2,3],et al. Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour[J],2017,35(3):214-222.
APA	Peng, Lian-Xin[1,2].,Zou, Liang[3].,Tan, Mao-Ling[2,3].,Deng, Yuan-Yuan[2,3].,Yan, Juan[2,3].,...&Zhao, Gang[2,3].(2017).Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour.,35(3),214-222.
MLA	Peng, Lian-Xin[1,2],et al."Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour".35.3(2017):214-222.

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