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	Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippopha? rhamnoides L.) Berries
	Ma, Xueying[1]; Yang, Wei[1]; Laaksonen, Oskar[1]; Nylander, Merja[1]; Kallio, Heikki[1]; Yang, Baoru[1,2]
	2017
卷号	65期号:45页码:9871
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/4762377
专题	暨南大学
作者单位	1.[1] Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, FI-20014, Finland 2.[2] Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
推荐引用方式 GB/T 7714	Ma, Xueying[1],Yang, Wei[1],Laaksonen, Oskar[1],et al. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippopha? rhamnoides L.) Berries[J],2017,65(45):9871.
APA	Ma, Xueying[1],Yang, Wei[1],Laaksonen, Oskar[1],Nylander, Merja[1],Kallio, Heikki[1],&Yang, Baoru[1,2].(2017).Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippopha? rhamnoides L.) Berries.,65(45),9871.
MLA	Ma, Xueying[1],et al."Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippopha? rhamnoides L.) Berries".65.45(2017):9871.

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