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	Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray
	Wang, Zi-Chao[1,2,3]; Tanzeela, Nisar[1]; Sun, Lijun[1]; Fang, Zhongxiang[3]; Yan, Yuzhen[2]; Lia, Dan[1]; Xie, Huichun[2]; Wang, Huichun[2]; Guo, Yurong[1]
	2019
卷号	17期号:1页码:552
URL标识	查看原文
WOS记录号	WOS:000476911600001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5852335
专题	青海师范大学
作者单位	1.[1]Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian, Shaanxi, Peoples R China 2.[2]Qinghai Normal Univ, Coll Life Sci, Xining, Qinghai, Peoples R China 3.[3]Univ Melbourne, Fac Vet & Agr Sci, Parkville, Vic, Australia
推荐引用方式 GB/T 7714	Wang, Zi-Chao[1,2,3],Tanzeela, Nisar[1],Sun, Lijun[1],et al. Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray[J],2019,17(1):552.
APA	Wang, Zi-Chao[1,2,3].,Tanzeela, Nisar[1].,Sun, Lijun[1].,Fang, Zhongxiang[3].,Yan, Yuzhen[2].,...&Guo, Yurong[1].(2019).Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray.,17(1),552.
MLA	Wang, Zi-Chao[1,2,3],et al."Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray".17.1(2019):552.

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