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	Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck)
	Zhang, Jing; Ding, Shenghua; Xie, Qiutao; Fu, Fuhua; Wang, Rongrong; Li, Gaoyang; Shan, Yang
刊名	Shipin Kexue/Food Science
	2018
卷号	Vol.39 No.7页码:131-138
ISSN号	1002-6630;1873-376X
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5462604
专题	湖南大学
作者单位	1.Longping Branch Graduate School, Hunan University, Changsha 2.410125, China 3.Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 4.College of Food Science and Technology, Hunan Agricultural University, Changsha 5.410128, China
推荐引用方式 GB/T 7714	Zhang, Jing,Ding, Shenghua,Xie, Qiutao,et al. Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck)[J]. Shipin Kexue/Food Science,2018,Vol.39 No.7:131-138.
APA	Zhang, Jing.,Ding, Shenghua.,Xie, Qiutao.,Fu, Fuhua.,Wang, Rongrong.,...&Shan, Yang.(2018).Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck).Shipin Kexue/Food Science,Vol.39 No.7,131-138.
MLA	Zhang, Jing,et al."Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck)".Shipin Kexue/Food Science Vol.39 No.7(2018):131-138.

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